Nuova apertura / New opening

Transcription

1 page 3 masi prize: winners for 36 th edition revealed pages 4/ vintage page 6 corbec 2012 from masi tupungato: one of the best 100 wines from the andes art & wine take to the skies with klm pagine 7/8 masi and the cinema: from the terrace of hotel danieli in venice campofiorin and international press news september /2017 follow us on wine experience follow us on LAUNCH OF THE MASI WINE DISCOVERY MUSEUM Nuova apertura / New opening The new exhibition space, a multi-sensorial experience for the visitor, is totally dedicated to the discovery of wine and it has been launched at Lazise. The location is Tenuta Canova, belonging to the Boscaini family, ambassadors for iconic Amarone wines in more than 120 countries of the world. This multi-sensorial museum on Lake Garda is the center for the Masi Wine Experience and is a favourite project for Sandro Boscaini, the president of the first Italian wine brand to float on the Italian Bourse. Masi explains Boscaini has always stood out in the region, and not only here, for its strong commitment to the popularization of the culture of Italian wine. And the Wine Discovery Museum completes the circle by enriching the didactic and emotional values of Tenuta Canova, where wine and food tell the age-old story of knowing how to produce quality. This gives life to a new form of tourism that is both impassioned and multisensorial. The Museum concludes Masi s president has its origins in the history of the Boscaini family, now in its 7 th generation, but this story is now part of a wider experience and a tangible example of the culture of viticulture and winemaking in our lands. The display rooms in the Masi Wine Discovery Museum are divided into three narrative routes: from land to grapes, from grapes to wine and from wine to the table. Climate, terrain and grape varieties are the themes dealt with in descriptive panels and photographs, with satellite views of the territories where Masi has taken its winemaking skills: from Valpolicella to Lake Garda; from Trentino to Valdobbiadene (TV); and from Friuli to masinews september 2017 page 1/8

2 LAUNCH OF THE MASI WINE DISCOVERY MUSEUM Toscana on to Argentina; complete with drone footage of the most important vineyards. Winemaking techniques are the subject of the second route, from grape to wine, with sections on the viticultural year, grape drying (appassimento) in the drying lofts, pressing, fermentation, and maturation in barrel and bottle. Subjects examined include Masi s point of particular expertise, Appassimento, and thanks to an exciting time-lapse video, 40 seconds are enough to relate what happens in three months of Appassimento with the principal effects of the working rest period undergone by the grapes. The visitor then enters the most visually exciting part of the Museum: the great 50,000-litre vat (5m tall and 4.5m wide), where Masi wines used to go through the maturation process, for more than 15 years, and where now up to 15 people at a time are given a unique and involving sensory experience: 7 days of fermentation are related in 3 minutes, complete with images, aromas and sound, all recorded live. The route then goes through the process of long maturation in special wood barrels, bottling and packaging. Large blow-ups of the most representative Masi wines, the company s brand ambassadors, are on display masinews september 2017 page 2/8

3 masi prize: winners for 36 th edition revealed The President of the Masi Foundation, Isabella Bossi Fedrigotti, has revealed today the five winners of the 36 th Masi Prize: Emilio Franzina, Paola Marini and Elena Zambon are awarded the Masi Civiltà Veneta Prize, Luigi Moio receives the Masi International Civiltà del Vino Prize; and Yolande Mukagasana is awarded the International Grosso D Oro Veneziano. As usual, but with one eye very much on current affairs, the Masi Prize 2017 mixes a concern for the Veneto with a more international dimension. A key idea is remembering, or using the past to understand the present and give foundation to the future. This comes through in the awards to historian Emilio Franzina and activist Yolande Mukagasana. In the same way, memory and knowledge become expertise in the work of oenologist Luigi Moio, historian Emilio Franzina, Paola Marini and Elena Zambon with her Fondazione Zoé. The names of the Prize winners and their lives bring to the fore themes that are often urgent and dramatically current for both Europe and our country, as well, comments Isabella Bossi Fedrigotti. We trust that this edition of the Prize too, will provide a chance to increase knowledge of culture, which is the only way that positive and considered change can come about. Sandro Boscaini, Vice-President of the Masi Foundation and President of Masi Agricola adds: The Prize winners and their stories are certainly good examples for the younger generation, but they are also an encouragement for us to re-appropriate values that today have become clouded, but which in the past allowed our country to grow, both culturally and industrially, thereby contributing to the general good. The Awards Ceremony takes place on Saturday 30 September in Verona at the Teatro Filarmonico Emilio Franzina Paola Marini Elena Zambon Luigi Moio Yolande Mukagasana masinews september 2017 page 3/8

4 2017 VINTAGE Masi Technical Group bulletin, 1/09/2017 The 2017 vintage is characterised by widespread and unexpected frosts in the spring mixed with unseasonably hot weather and unusual droughts. The Verona area, for example, has had an average rainfall of 300mm since the beginning of the year, whereas the average for the same period is 500mm. Nevertheless, historic production areas such as Valpolicella Classica and the higher morainic hillside area of Bardolino are good for both quality and quantity. Frost and drought, on the other hand, have affected the more recently planted areas south of Lake Garda and the plains to the east of Verona. This is proof that our fathers choice of viticultural land was a wise one, taking in the best sites. In general, weather conditions have led to early ripening, brought forward by about 10 days. Valpolicella Classica The ripening process for Corvina, Rondinella and Molinara is coming to an end, and harvesting is forecast for the end of the first and beginning of the second ten days of September, beginning with the lower hillside slopes, going through to the upper hillside sites, with everything a few days earlier than last year. The Oseleta grapes have not yet fully ripened. From a quantity point of view, this will be an average harvest. From the quality point of view, it looks very good for the grapes used in appassimento to make our Amarones, from Costasera to the Mazzano and Campolongo cru wines. As far as the Serego Alighieri vineyards are concerned, the Sauvignon Blanc and Garganega grapes are ready, just like the classic Valpolicella grapes, and the harvest looks particularly good for Vaio Armaron Amarone. masinews september 2017 page 4/8

5 Friuli Harvesting for the Pinot Grigio and Verduzzo grapes used for Masianco started on the 21st of August. The Refosco grapes for Rosa dei Masi and Grandarella, together with the Refosco and Merlot grapes for Modello Rosso are in perfect health, harvesting is expected to start in a few days. Quantities are below average because of the small amount of damage caused by late frosts. Rovereto, Trentino So as to maintain sufficient acidity in the grapes and in the resulting grape must, picking began on 11 August in the historic Fojaneghe vineyards with the Pinot Noir grapes destined from young vineyards for use in Conte Federico sparkling wine, followed by the Pinot Noir and Chardonnay from established vineyards with a good production history on 18 August. The grapes are perfectly formed, with good acidity and good aromatic content. Picking for the Pinot Grigio for Pian del Griso began on the 21st of August: these grapes are in a good state of ripeness and are full of acidity and aromas. The Traminer and Chardonnay grapes for use in Vign Asmara are in excellent condition and just about to finish ripening. Aromatic complexity has been guaranteed by good day-to-night temperature variations in the ripening period. The Merlot, Cabernet Franc and Teroldego grapes for use in Fojaneghe are in excellent condition and harvesting is forecast for September, just like the Marzemino grapes for Mas est. Production is average in quantity and unaffected by the late frosts. Canova and other Masi vineyards in Bardolino Classico Both Corvina and Rondinella grapes are finishing their ripening in excellent condition, despite the frost damage that has reduced quantities in the vineyards on the plain. From the quality point of view, this is expected to be a good vintage. Soave Classico Excellent results for the Garganega and Trebbiano di Soave grapes used for Levarìe. Vineyard training using the traditional Verona Pergola method has helped protect the grapes from excessive heat. Harvesting is expected to be about one week earlier than normal. Prosecco Superiore in the historic Valdobbiadene area The vineyards have been largely unaffected by frost, except in small areas. Harvesting has already begun with Chardonnay and will start with Glera in about ten days. Production quantities are expected to be average. Tuscany The late frosts had only a minimal effect. The grapes Sangiovese, Canaiolo and Ciliegiolo are fully ripe. Harvesting began on the 23rd August with grapes from the youngest vineyards. The dry heat weather conditions have favoured the organic status of the vineyards and quantities are expected to be very good masinews september 2017 page 5/5

6 corbec 2012 from masi tupungato: one of the best 100 wines from the andes James Suckling, the famous American wine critic, has classed our red wine, Corbec 2012, from the Masi Tupungato estate in Argentina, as one of the 100 best wines of the Andes. Already given a score of 96/100 points in a previous tasting by Suckling, Corbec is the fruit of a blend of Corvina, with its cherry flavours and intense berry fruit aromas, with the tannins coming from Malbec grapes, which give the wine a full-bodied and velvety texture. Masi practices organic cultivation on its estate at Tupungato in Argentina to make wine in complete harmony with Nature in an eco-sustainable project run with full respect for local flora and fauna. Once again, James Suckling gives his award to one of Masi s premium wines by making Corbec one of the best wines of the Andes art & wine take to the skies with klm We are airborne for the whole of September with KLM: Masi is one of the five international producers chosen by Holland s flagship airline to explore the links between Art & Wine, an initiative that sees five exclusive wines in KLM s World Business Class in a unique artistic collaboration. The Dutch landscape picture A Windmill on a Polder Waterway, known as In the month of July and painted around 1889 by the Flemish artist Paul Joseph Constantin Gabriël, is the pairing for Masi s Pinot Grigio delle Venezie IGT 2016: an elegant white wine with good acidity, aromatic fruitiness with hints of pears, grapefruit and pineapple, the ideal accompaniment for antipasti, pasta and fish. All the wines selected for this project have labels showing famous pictures from the Rijksmuseum, the Dutch national museum in Amsterdam. In fact, KLM has been the officially transporter for the museum s artworks for many years and it is actually this exclusive collaboration that is the inspiration for the idea of pairing wines with art for travellers who are fans of art and wine. Once the KLM tasting panel had selected its five producers with their five wines, explains Masi Export Manager Michel Pistorio, the museum selected the pictures to go with the wines and to best illustrate the Art & Wine connection. For Raffaele Boscaini, who has been involved with the production of this wine both as Coordinator of the Masi Technical Group and as Masi s Marketing Director: This prestigious scheme is a perfect match for Masi s philosophy of marrying culture, lifestyle and gastronomy. With Art & Wine passengers benefit from an exciting experience where the product is not only the co-star but also a purveyor and vehicle for beauty masinews september 2017 page 6/8

7 masi and the cinema: from the terrace of hotel danieli in venice Our wines were selected for one of the major opening events of the 74 th Venice International Film Festival, the exhibition that has traditionally brought together the best in international cinematography for many years in a unique setting. Paired with food prepared by top chefs from the Marriott International Group served on the Terrace of Hotel Danieli in Venice at the traditional Variety party, this was an unforgettable occasion hosted by one of the most famous entertainment magazines in America. Called Faces of Woman, the evening event saw four chefs from luxury hotels The Gritti Palace, Hotel Danieli, The Westin Europa & Regina and JW Marriott Venice Resort & Spa prepare food based on themes from successful films starring actress Annette Bening, the Jury President for the Festival and guest of honour for the event. 400 VIP guests saw their menus accompanied by generous offerings of wines from the Venetian regions, including Pian del Griso, Rosa dei Masi, Campofiorin and Costasera. We are very proud that our wines are some of the selection from the Triveneto that have found favour with stars from an exclusive jet set community, said Sandro Boscaini, Masi President. We are also pleased to see the feminine face of the Biennale come to the fore with the excellent choice of a woman as president of the jury; this unique experience brings together the worlds of top class cinema and the best in food and wine. The links between Masi and the cinema have already been established this year with Masi s presence as the only winery outside the Prosecco region to star in the long-awaited film While there s Prosecco, there s hope, which was entirely shot in Prosecco country, with the brief exception of a scene at the Masi Foundation s Civiltà Veneta Prize set in Valpolicella. Past editions of the Masi Civiltà Veneta Prize have seen awards go to Ermanno Olmi and Carlo Mazzacurati for film direction, and to actors Marco Paolini and Giuseppe Battiston. Another link was when the young and already well-established film producer Andrea Segre made The Taste of Time for Masi to tell the fascinating story of how Amarone is made masinews september 2017 page 7/8

8 campofiorin and international press { milestones } Masi Agricola s Iconic Campofiorin Is Turning Hristian Iliev, Lead Sommelier at Carbone in Las Vegas, NV. NOW IN SPECIAL ANNIVERSARY PACKAGING, THE FIRST SUPERVENETIAN IS STILL SPECTACULAR by Tim Gaiser, MS A new important article on the 50 th Anniversary of Campofiorin appeared on The Sommelier Journal PHOTO: MONA SHIELD PAYNE 72 { THE SOMM JOURNAL } AUGUST/SEPTEMBER 2017 When it comes to selfexpression, effortless style and flair, nobody does it better or more naturally than the Italians, stated legendary fashion commentator Colin McDowell. The wines of Italy are no exception to McDowell s statement, and Masi Agricola is a prime example. For over 200 years, the Boscaini family has been producing Masi Agricola s Venetian wines, effortlessly blending traditional winemaking methods with modern innovations. This year, Masi Agricola celebrates the 50th anniversary of their iconic Supervenetian wine, Campofiorin, as they release the 2014 vintage. Indeed, Campofiorin has never been better or more consistent. In the 30-plus years, I have known the wine; I have always been impressed at its consistency, regardless of the vintage. When Masi created Campofiorin s special blend in the 1960s, they did not realize what these methods would do for the Venetian winemaking community or the restaurant industry. Campofiorin comes from a time when restaurant wines were not branded wine labels; what was mostly offered were bulk wines. Campofiorin revolutionized wine for the dining table. With its special Masi label, it was an instant trendsetter in the Veneto region, explains Raffaele Boscaini, Marketing Director and Coordinator of the Masi Technical Group. Campofiorin took top-quality dry wine made from traditional Veronese grapes TASTING NOTES by Tim Gaiser, MS Masi Agricola s 50th Anniversary edition of Campofiorin, replete with celebratory packaging, continues to provide classic style, taste and innovation. (Corvina, Rondinella and Molinara) and re-fermented it on the pomace (skins, stems, seeds) of Amarone. The innovative technique gave the finished wine greater richness, depth, and complexity, without harsh tannins. With the first release of Campofiorin in 1964, the Supervenetian category was born. It was an instant sensation. It led the way for a new category of Veneto wines positioned halfway between the easy Masi Campofiorin Rosso del Veronese Masi Costasera Amarone della IGT 2014 (SRP $18.99) Valpolicella Classico DOCG 2012 (SRP $63.99) Sight: Deep ruby with purple. Sight: Opaque purple. Nose: Compote dark and red fruit with potpourri, mace-spice, bitter herb, Amaro, Nose: Concentrated dark and red fruit earth, and wood smoke. compote with mace and aromatic spices, bitter chocolate, herb/amaro, earth, and Palate: Rich, luscious, and concentrated oak spice. with soft tannins and a long, persistent finish. Palate: Focused, lush, and structured. Drink: Enjoy now and over the next Drink: Now and over the next 25-plus years. years. PHOTO: JOSH REYNOLDS AppaXXimento Masi Expertise casks. A brief period of bottle aging completes the process before release. Never one to rest on its laurels, the Masi approachability technical of reds team made then with took local the traditional As a result of this process, Masi Agricola s grape varieties appassimento (Valpolicella process and Bardolino) to the next level Amarones Costasera and Riserva di and the strength by developing and originality what of the special winery calls the Costasera, as well as the single-vineyard Vaio AppaXXimento Masi Expertise. The Armaron Serego Alighieri, Campolongo di wines like the Reciotos, both the sweet new, trademarked process still makes Torbe, Mazzano are considered benchmark wines for the appellation. version and the dry (Recioto Amarone), use of traditional grapes and methods, continued Boscaini. In the 1980s, through including drying the fruit during the While it is always tempting to enjoy its ongoing quest to always deliver better winter months using bamboo arele racks. each new vintage of Campofiorin on wines, the Masi team refined the technique for making Campofiorin by again However, the entire process is now release, the wine will more than appreciate with time in the cellar. Raffaele implemented through a modern-design refermenting a high-quality wine made loft in the village of Gargagnago as well Boscaini credits the winemaking process from traditional as in Veronese 13 lofts located grapes, in but surrounding this hillside for Campofiorin s longevity, saying, The time on lightly dried vineyards. grapes The from Gargagnago the same loft uses concentration of structure and acidity, varieties. The a results special were and system called continue NASA (Natural together with enhanced alcohol levels, give to be spectacular. Appassimento Super Assisted), developed stranger by the to Masi innovation. Technical For Group in the [20 years, easily], which as you know is Campofiorin an incredible aging capacity Masi is no example, for 1990s. over 30 NASA years Masi allows Agricola Masi to control almost impossible to achieve with the has been developing temperature the appassimento ranges, humidity, pro-ventilationcess and is now airflow most and commonly weight associated loss of the grapes To celebrate the 50th Anniversary of Corvina grape when fresh-fermented. with Amarone during wine the production drying process. industry-conditionwide. For example, at the Masi 13 Agricola hillside lofts is known are controlled and a unique series of 1.5-liter bottles was Campofiorin, a special label was designed for developing by the hand, appassimento opening and process closing windows produced in a limited run of 1964 bottles for over 30 years and now most commonly (a play on the year it launched, associated with Amarone wine production of course). The winery has also industry-wide. The appassimento technique consists of harvesting optimally ripe retrospective tastings throughout been offering multi-vintage vertical grapes and placing whole clusters of fruit the U.S. in major markets. I asked on bamboo racks called areles to dry over Tony Apostolakos, Masi Agricola the winter months. During that time, the U.S. Director, how the wines have individual grapes lose 30 to 40 percent of been received. He responded, their weight, while sugars and polyphenols Masi began the Ripasso category concentrate. The drying clusters are susceptible to botrytis at this stage, and this in the 60s with the creation of Campofiorin. Five decades later, we are telling the story to the trade in turn increases The glycerin Masi Technical content, Group lending developed a a special system called NASA (Natural Appassimento and consumers by tasting library richer mouthfeel Super to Assisted) the wine. to allow control of temperature vintages dating back to the 70s. ranges, humidity, ventilation, airflow and weight It has been incredible to open loss of the grapes during the drying process. these wines and tell the story of how Campofiorin emerged into to promote natural ventilation and the the global wine scene with an innovative winemaking technique that brought absence of humidity. Masi Riserva di For Costasera Campofiorin, Amarone once the appassimento together Amarone and Valpolicella. della Valpolicella Classico process DOC is completed, 2011 the dried The 50th Anniversary bottling of 2014 (SRP $74.99) fruit is soft-pressed and undergoes a long, Campofiorin has given us the opportunity to reassert Masi not just as a pioneer Sight: Opaque slow ruby fermentation purple. at low temperatures. After primary fermentation, the wine is of Venetian wines, but a producer who Nose: Complex and layered aromatics re-fermented with 25 percent whole continues to evolve, always keeping in including dark fruit compote, dried fig and grapes of the same varieties semi-dried mind the use of traditional grapes and sour cherry, espresso, Amaro/bitter herb, for about six weeks. Malolactic fermentation begins immediately after secondary has tasted these wines has been amazed winemaking techniques. Everyone who brown spices, pronounced earth. Palate: Powerful, fermentation. structured, The and seamless. wine is then aged at their ageability. More wood apparent in wood, then a combination on the nose. of 65 percent Masi Agricola s 50th Anniversary edition of Campofiorin continues to provide 90-liter Slavonian oak botti, and 35 percent new Allier and Slavonian 600-liter classic style, taste and Drink: Now and over the next years. innovation. PHOTO: COURTESY OF MASI AGRICOLA MASI IN THE MARKET The Somm Journal asked four prominent wine professionals, in different areas of the country, for their thoughts on the iconic Masi Agricola wines, namely the Campofiorin in light of its significant 50 th anniversary. JENNIFER SIMONETTI-BRYAN, MW, Wine Consultant, Los Angeles Masi is a quintessential producer of Amarone and Ripasso style wines. Like many Italian producers, Masi has a deep respect for and celebrates culture and tradition. What sets them apart, however, Brahm Callahan, MS, is their continuous drive to look at new Beverage Director of Himmel ways to improve. For example, Masi has Hospitality Group in Boston advanced control and diligent precision I have always been a fan of the over Masi their process of drying grapes, or wines; they were some of my appassimento, earliest and they use freshly dried experiences with wines created using grapes the for Campofiorin. This is different appassimento process. They showcased than the traditional method of throwing beautifully the effect dried grapes can in used have and pressed Amarone skins before on the aromatic complexity of a wine. being The discarded. Masi s methods reduce multifaceted and exotic aromas found the incidence of grape rot and off flavors Campofiorin and many other Masi or wines unbalanced bitterness and alcohol in the made a lasting impression, and I readily resulting seek wine. While old school methods them out today. sound incredibly romantic, I found myself We currently have a number of visiting Masi s some drafty, damp, moldy and smelly Amarone della Valpolicella s with significant drying racks at different producers and bottle age on the wine list at Grill 23 thinking & Bar, that the pests, fungus and bacteria and the wines from the 1980s and in 1990s the air and in the wood has a higher risk are showing beautifully, largely due of to impacting both the wine negatively. This is why the painstaking attention to detail I always during know and trust Masi s wines are winemaking at Masi and their utilization going to of be delicious. the appassimento process. When young My absolute favorite pairing is Masi s these wines are very forward and Costasera generally need bold and flavorful food to Reggiano stand with Lavender Honey drizzled Amarone with Parmigiano up to them, but with bottle age they on mellow beautifully and can pair with taste a much senses sweet, sour, salt, bitter and top. This pairing touches all the broader range of dishes. umami. I salivate just thinking about it! PHOTO: JOSH REYNOLDS Jeremy Schwartz, Sommelier at Frasca Food and Wine in Boulder, CO, with the 2014 Campofiorin and house charcuterie. Hristian Iliev, Lead Sommelier at Carbone Las Vegas About 60 percent of my wine list is Italian with the rest either French or American. We have around 700 selections on the list at this point. Of course, we have Barolo and Brunello; Amarone varies because of availability, and I always want to carry the top producers. I pour Costasera by the glass and offer several of the single vineyard Amarones such as Campolongo di Torbe, Mazzano, and Vaio Amaron, as they are available. Our Costasera by the glass program does really well. Our customers love full-bodied reds with our cuisine, and so Amarone is very popular. As far as pairing with the Costasera, the Cherry Pepper Ribs are delicious. They re slowly cooked for ten hours and then finished on the Carbone grill. The rich, smoky character of the ribs works really well with the flavors of the Costasera. The staff also loves the Costasera; it s a good alternative to the big Napa Valley wines that are usually asked for. They also like the story behind the wine and the unusual winemaking technique as well as the fact that it s such an old tradition that has been kept alive. PHOTO: KELLY SHROADS BOBBY STUCKEY, MS, owner of Frasca Food and Wine, Pizzeria Locale and Scarpetta Wine Company, Boulder, CO The Somm Journal recently visited one of Boulder s top restaurants, Frasca Food and Wine, with owner Bobby Stuckey, MS, and Sommelier Jeremy Schwartz. The restaurant focuses on northeastern Italian cuisine, and as such the Masi Agricola wines fit beautifully on Stuckey s thoughtful wine list and with the creative menu. Sommelier Jeremy Schwartz shares, We consistently showcase Amarone on our list, as it is one of the most important Italian wines. They can be terrific for the Italian wine connoisseur or someone who wants to be introduced into Italian wine. We would recommend this style of wine with various dishes, from richer pasta ragus to roasted, grilled meats to aged cheese, even by itself. Masi is an incredibly important and influential winery in the Veneto. They helped revolutionize and develop the area and assisted with its international success. They also continue to contribute with research, sustainability, innovation and fantastic wines. Masi Campofiorin is an iconic wine, the first SuperVenetian, re-fermenting a still wine with semi-dried grapes to create a robust, powerful red. Appassimento is an historic winemaking technique; by drying the grapes for a period of time, the wines become powerful and complex wines of meditation great with food or by themselves. Publisher and Editorial Director of The Somm Journal Meridith May with Bobby Stuckey, MS, owner of Frasca Food and Wine. PHOTO: BILL BRANDEL 74 { THE { SOMMjournal.com JOURNAL } } 73AUGUST/SEPTEMBER 2017 { SOMMjournal.com } 75 Masinews 8/2017. News September Pubblicazione ad esclusivo uso interno a cura dell Ufficio Comunicazione Masi Redazione Editoriale: Cristina Valenza, Angela Franceschini Dora Stopazzolo Masi Agricola S.p.A. Tel Fax masi@masi.it masinews september 2017 page 8/8