In the world of wine there is a "right time" ⎻ a "good time" ⎻ for every action, starting with tending the vines through to opening a bottle to crown that special moment. And it is precisely the culture of time that Masi, the historic Valpolicella producer, has made the key to its success. To mark Masi's 250th vintage, journalist and storyteller Matteo Caccia has woven together an account of its history, telling us about the company, the Boscaini family that runs it, the legendary wines it produces, and the people who work there - in particular company President Sandro Boscaini, the man who has spread his knowledge and passion for Valpolicella’s Amarone round the world. It’s a tale told by its many participants, taking us on journey to discover the lesser-known sides of an iconic brand, through its past, present and future.
Host: Matteo Caccia Author: Matteo Caccia Co-author: Anita Panizza Sound Engineer and Sound Designer: Paolo Corleoni Coordination: Olga Merlin A Mismaonda Production
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In the world of wine there is a "right time" ⎻ a "good time" ⎻ for every action, starting with tending the vines through to opening a bottle to crown that special moment. And it is precisely the culture of time that Masi, the historic Valpolicella producer, has made the key to its success. To mark Masi's 250th vintage, journalist and storyteller Matteo Caccia has woven together an account of its history, telling us about the company, the Boscaini family that runs it, the legendary wines it produces, and the people who work there - in particular company President Sandro Boscaini, the man who has spread his knowledge and passion for Valpolicella’s Amarone round the world. It’s a tale told by its many participants, taking us on journey to discover the lesser-known sides of an iconic brand, through its past, present and future.
Host: Matteo Caccia Author: Matteo Caccia Co-author: Anita Panizza Sound Engineer and Sound Designer: Paolo Corleoni Coordination: Olga Merlin A Mismaonda Production
Appassimento is an ancient art, historically used to do what nature alone could not: produce a wine of great complexity. It’s a delicate technique that, in addition to strength, gives wines another fundamental characteristic: smoothness. Masi has modernised the process and taken it abroad, from Valpolicella to the foothills of the Andes. In this episode we will discover some of the secrets of Appassimento in the fruttaio (drying room) and the winemaking skills used with it. We’ll also hear about the research work of the Masi Technical Group and something about Masi Tupungato, the company’s winery in Argentina. Contributions come from Raffaele Boscaini, Sandro Boscaini, Andrea Dal Cin and Carlos Piattelli.
The magic of time. 250 years of Masi
In the world of wine there is a "right time" ⎻ a "good time" ⎻ for every action, starting with tending the vines through to opening a bottle to crown that special moment. And it is precisely the culture of time that Masi, the historic Valpolicella producer, has made the key to its success. To mark Masi's 250th vintage, journalist and storyteller Matteo Caccia has woven together an account of its history, telling us about the company, the Boscaini family that runs it, the legendary wines it produces, and the people who work there - in particular company President Sandro Boscaini, the man who has spread his knowledge and passion for Valpolicella’s Amarone round the world. It’s a tale told by its many participants, taking us on journey to discover the lesser-known sides of an iconic brand, through its past, present and future.
Host: Matteo Caccia Author: Matteo Caccia Co-author: Anita Panizza Sound Engineer and Sound Designer: Paolo Corleoni Coordination: Olga Merlin A Mismaonda Production
