A new appointment with Vajo dei Masi returns, Amarone della Valpolicella Classico Doc, son of a historic and exclusive cru of Valpolicella Classica, which Masi today presents in the fruit of an excellent harvest: that 1999 vintage considered one of the best of the last decades. After the success of the 1997, released in 2500 Magnums destined to celebrate the 250th harvest of the Boscaini family in 2022, a new edition of this wine, offered in 1600 numbered bottles of 0.75 lt and 200 Magnums, made with an innovative technique that preserves freshness after 25 years of aging.
“My intention and that of our Technical Group in creating Vajo dei Masi is to propose a further new authentic Amarone, a rare and extremely valuable pearl in addition to the range of crus and great reserves for which Masi is recognized throughout the world,” emphasizes Sandro Boscaini, President of Masi and known as Mister Amarone.
“A wine that embodies the spirit of Valpolicella Classica, celebrating the harmonious union between tradition, passion and innovation. With this wine, Masi continues to write the history of Amarone and confirms its constant commitment to creating bottles of the highest quality.”
1999 vintage, one of the best in recent decades, for the Amarone della Valpolicella Classico Vajo dei Masi
Masi, one of the leaders in the production of Amarone della Valpolicella, presents the Vajo dei Masi, Amarone della Valpolicella Classico Doc, 1999 vintage, one of the best in recent decades. A wine that is the fruit of a prized Cru that has its roots in the history and excellence of Valpolicella Classica: the legendary land planted with vineyards by the Boscaini family in 1772 and which gave its name to a historic farm, an internationally renowned brand and the current Masi Agricola company.
After the success of the 1997 vintage, which saw the light in 2500 Magnums destined to celebrate the family’s 250th harvest in 2022, today comes the 1999, also the fruit of an original production method designed to preserve its freshness over the years.
Carefully selected Corvina, Rondinella, Corvinone and Molinara are dried on bamboo racks until the beginning of the following February. Then, the pressing and fermentation in steel. Then, the maturation in new 600-liter French oak barrels, from June 6, 2000 to October 15, 2003.
But the real secret of this Amarone lies in the conservation technique that has “stopped time”: after aging in wood, in fact, the wine is kept in steel containers saturated with nitrogen until bottling, for the new vintage on the market which took place in January 2024. Today the Vajo dei Masi 1999, produced in 1600 numbered bottles of 0.75 lt and 200 Magnums, guarantees a unique and surprising vitality to the taste after a quarter of a century.
