Origin
Sourced from Masi’s hillside vineyards in the historic Valpolicella Classico zone, specifically within the communes of Marano, Negrar, Sant’Ambrogio, and San Pietro in Cariano. The vineyards are positioned on west and southwest-facing slopes, with crumbly red calcareous (limestone) soils enriched with Cretaceous marl.

Grape Varieties
70% Corvina, 25% Rondinella, 5% Molinara

Vinification
This Amarone is crafted using the ancient appassimento method, dating back to Roman times. Carefully selected grape clusters are harvested at the end of September to early October and dried on bamboo racks in well-ventilated lofts with controlled humidity. By late January, the grapes lose 35–40% of their weight, concentrating sugars and flavors.

During this vintage, Corvina grapes were naturally affected by noble rot (Botrytis cinerea), enhancing complexity. The winemaking process includes gentle pressing, partial destemming, and fermentation lasting approximately 45 days in large Slavonian oak casks or stainless steel tanks at naturally low temperatures. This is followed by continued fermentation in 30–40 hl barrels for around 30 days using alcohol-resistant yeasts, and subsequent malolactic fermentation.

Maturation
Aged for 24 months, with 80% in large Slavonian oak barrels (40–80 hl) and 20% in smaller Allier and Slavonian oak barrels (40% new, 30% second use, 30% third use). The wine is then refined in bottle for a minimum of 5 months before release.

Vintage Notes – 1995
The 1995 growing season was highly unusual, marked by a prolonged period of unstable weather with alternating rain and sunshine. It was the coldest summer in Verona in over a century, delaying the vegetative cycle and creating uneven ripening across grape varieties.

However, the cooler conditions limited mould development. Just before harvest, favorable weather allowed the grapes to achieve excellent ripeness, with balanced sugar and acidity. During the appassimento phase, ideal climatic conditions prevailed—dry winds prevented mould and accelerated the drying process, while noble rot contributed to exceptional concentration.

The result is a remarkable vintage for Amarone, showing above-average alcohol levels, intense aromatics, great concentration, and notable complexity.

Tasting Notes
Deep ruby red with subtle garnet reflections. The nose is intense, offering aromas of cooked and dried fruits with a delicate hint of eucalyptus. On the palate, the wine is broad, layered, and complex, revealing flavors ranging from cherries in spirit to dried figs. The finish is long, vibrant, and remarkably fresh, lending the wine a youthful character despite its age.

Food Pairing
A full-bodied wine best paired with grilled or roasted red meats, game dishes, and strongly flavored cheeses such as Parmesan. Also ideal as a contemplative after-dinner wine.

Serving Temperature
Best enjoyed at 20°C (68°F)

Ageing Potential
Up to 45 years