2022: Great Vintage for the Masi Amarone Wines

Selected hillside grapes from Valpolicella Classica completed approximately four months of slow winter Appassimento before fermentation began in early February 2023. Vaio Armaron was included in this production cycle. New French-oak vats were dedicated to fermentation of the dried grapes.

The extended drying period reflects research by the Masi Technical Group in collaboration with university institutions. Sandro Boscaini associated the prolonged method with the traditional practices of earlier generations and with the balance expected of Amarone.