Visiting Masi, masters of appassimento

Masi are one of the leading wine producers in the Veneto region of northern Italy. They are specialists in appassimento, the process of drying freshly harvested grapes on racks for three months after vintage. The wine made from these dried grapes has incredible richness, smoothness and depth of flavour: it is called Amarone. Masi also use the dried grapes to add depth to the classic Valpolicella red wine by refermenting it with the dried grapes, a process called ripasso. Jamie Goode visits to see the drying process in action.