It was in Verona that Masi developed the traditions of the Appassimento technique crucial to the making of Amarone, during a long period of production. Following this, Masi technicians were able to re-interpret this method in an original way applying it to different grape varieties and to winemaking regions outside its original homeland.
The artisanal Appassimento technique consists in identifying and picking the most suitable bunches of grapes at the right stage of ripeness before skilled staff lay them out on bamboo racks (arele) for the cold winter months. During this long period the grapes undergo two fundamental changes: they lose about 30-40% of their original weight, concentrating the sugars aromas and polyphenols; and their aromatic qualities gain in complexity. In the case of those grapes which are susceptible to attacks of botrytis cinerea or "noble rot", they also acquire more glycerine than usual. The process is completed with soft pressing and a long, slow fermentation at naturally low temperatures in the cold winter months.
The resulting wine is majestic, alcoholic and well-structured; complex and concentrated, but at the same time soft, velvety and easy to drink.
Some wines are made 100% with this method, while others use it to restart fermentation of wine made from freshly-picked grapes or to give character to and strengthen a blend. All wines that use Appassimento in whatever way are counter-signed by the symbol of Masi's expertise.