|Fresh aromas of strawberrypreserves and crisp red apple. The palate is soft but juicy with subtle herbal notes.
- Rand Sieger, 67Wine Buyer
Masi is one of the top producers of Valpolicella and Amarone del Valpolicella. They are also credited with popularizing the Ripasso style of Valpolicella. What's the difference among the three? Valpolicella uses freshly picked grapes, just like most wines around the world. For Amarone, though, the grapes are allowed to air dry before they are fermented, concentrating the sugars and the solids by reducing the water content. For Ripasso, the fresh Valpolicella is aged on the lees of the Amarone (solids left behind when the Amarone is moved out of the barrel), introducing flavors of Amarone to the young juice.
- Paul Bressler, 67Wine Buyer
What does that have to do with the Rosato? Traditionally, rosés are made in a very fresh, fruity style, even when they are fermented dry (all of the sugar converted to alcohol), as this wine is. In order to add complexity to their Rosato, Masi includes about 15% passito (air dried) grapes in their blend. It works, bringing flavors not generally found in rosé to this outstanding Rosato.