" We don't sell the wine without touching the vine "
Wine from Masi
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With roots in Valpolicella Classica, Masi produces and distributes Amarone and other premium wines inspired by the values of the Venetian territories.
The use of native grapes and autochthonous methods, and the research and experimentation carried out by its Technical Group, make it one of the most famous producers of high-quality Italian wines in the world.
The Masi story begins in 1772, when the Boscaini family carried out their first harvest in the prestigious vineyards in "Vajo dei Masi", a valley in the heart of the Valpolicella Classica region. After more than 200 years of passionate winemaking the company is still in family hands, run by the sixth, seventh and eighth generations.
A benchmark in the art of producing Amarone at a world level, Masi constantly innovates and passes on its expertise in the Appassimento method, which has been practised since the time of the Ancient Romans.
For more than forty years, Masi has carried out an ambitious project of development for historic wineries, collaborating with:
- Conti Serego Alighieri, descendants of the poet Dante and owners of the Valpolicella estate with the longest history and tradition
- Conti Bossi Fedrigotti, the prestigious brand from Trentino
- Canevel, producers of top-quality sparkling wines in Valdobbiadene.
Masi also owns the organically run estates of Poderi del Bello Ovile in Tuscany and Masi Tupungato in Argentina.
The Group makes wines that are recognised and appreciated in 140 countries. Masi is also a partner in groups and associations that promote high quality Italian products internationally, such as: Fondazione Altagamma, Comitato Leonardo, Istituto Grandi Marchi, and Amarone Families.
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Mascot is a small-production label founded by Will Harlan in Napa Valley. The wines under this label are made from the younger vines of Harlan Estate, BOND, and Promontory, but The Mascot bottles share an exclusive preview at the development of their estates. Founded as an initial experiment to see what the young vines were capable of producing, the wines were initially only shared with close friends and family. By 2008, Will officially released the first vintage to the public since production had increased significantly. They create just one wine made from Cabernet Sauvignon, and the bottle is aged for five years before release. Assembled into a single, youthful expression, this wine shares a glimpse into the evolution and pedigree of its parent estates.
Fullerton Lichtenwalter Pinot Noir is made from 100% Pinot Noir - 10 years old
12 months in 100% neutral French Oak
On the western slope of the south-facing Ribbon Ridge sits the lovely Lichtenwalter Vineyard. Here Willakenzie soils, derived from ancient sedimentary seabed, coax black fruits and concentrated spices out of the wines.
Aromas of blackcurrant, blueberry, blackberry, and black cherry with concentrated spices followed by hints of sandalwood, smoke and oolong tea. Depth in the mid-palate pairs with balanced acidity, and so, yet structured tannins. The Willamee Valley’s smallest AVA speaks clearly and compellingly through this wine.
This wine comes from 100% destemmed rotator barrels fermented at ambient temperature reaching a peak temperature of 73° F. The rotator barrel spun twice daily during fermentation yielding a gentle extraction. Aer fermentation, the wine went through a three-week extended maceration, allowing the tannins to polymerize, soening the wine. Aged for 12 months in French oak barrels and three months in tank, the wine was then boled aer filtration.
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