André and Michael sit down with Giacomo Boscaini, seventh generation of the family behind Masi, to talk Amarone, appassimento and the wines of Valpolicella.


They taste through several expressions of Amarone, including Costasera 2020, a five-star 2007 vintage, and the single-vineyard Campolongo di Torbe and Mazzano. Giacomo explains what makes Amarone unique, how the drying process works, and why Masi has been producing single-vineyard wines long before the idea of “cru” became fashionable in the region.


The conversation also gets into changing winemaking styles, climate change in Valpolicella, food pairings, and why Amarone belongs at the dinner table rather than being treated only as a “meditation wine.”


They finish with Recioto, the traditional sweet wine that actually predates Amarone, before getting Giacomo’s thoughts on the use of appassimento outside Valpolicella — including whether the technique really works with Bordeaux varieties and some of the experiments happening here in Ontario.


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You can email André at andre@andrewinereview.ca and follow him on Instagram here - @andrewinerview

You can email Michael at michael@michaelpinkuswinereview.com and follow him on Instagram here - @thegrapeguy

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