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Masi Agricola’s innovations

When it comes to superstar producers, the Italian wine industry has almost as many as a Justin Bieber album.

When it comes to superstar producers, the Italian wine industry has almost as many as a Justin Bieber album. There’s Piedmont’s Angelo Gaja, Tuscany’s Giovanni di Piero Antinori and Veneto’s Sandro Boscaini.

I recently had lunch with Boscaini — the President of Masi Agricola — and got a chance to talk with him about his famous wines and innovations his company brought to the industry.

It was “Mr. Masi’s” father who originated the Ripasso method of wine making: A double fermentation of sorts with Valpolicella juice refermented on the semi-dried lees left over from the makings of a rich, weighty Amarone-style wine.

In 1964, the Masi Campofiorin ($17.95 - $18.99) was the first Ripasso wine to hit shelves and the current 2008 vintage carries on that long tradition. Inimitably drinkable with a smooth, raisin-meets-plum profile, it’s an all-around food partner but with enough guts to stand on its own as a fall-friendly red to toast the up-coming time change.

Prices reflect the range across Canada. Some products may not be available in all provinces.

 
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