The Cracked Conch’s Soto Room was the perfect elegant setting for a magnificent wine dinner featuring the wines from Italy’s Masi winery. On hand for the occasion was Raffaele Boscaini, who shared with wine lovers the joy of Amarone wine, while enjoying delicious food pairings from the Cracked Conch’s Chef Gilbert. Business Editor, Lindsey Turnbull reports.
The history of Masi stretches back an incredible seven generations – the name is derived from ‘Vaio dei Masi’, the little valley in Verona, in Italy’s Venetian region, acquired in the late 18th century by the Boscaini family, for which the family retains ownership to this day.
Sandro Boscaini is the company president and he works alongside his children, Alessandra and Raffaele, and his brothers, Bruno and Mario.
Blackbeards Rum Company was delighted to host Raffaele at a truly dazzling wine dinner at The Cracked Conch earlier this year, showcasing the rich and structured wines from the Masi winery.
Masi has been at the forefront of Amarone production, having identified in 1958 the historic ‘cru’ vineyard sites for Amarone. Over the years, Masi continued to promote its Amarone by updating its style, using new ‘appassimento’ (semi-drying) and vinification technologies.
“My father and grandfather have been at the forefront of developing these techniques,” says Raffaele. “Traditional bamboo racks are used to dry the grapes out and thus concentrate their flavour and this method has been tried and tested and used for generations for its efficiency. This drying method is integral to the wines that we produce at Masi.”
Sandro Boscaini believed so greatly in his wines that he became a pioneer for them in North America.
“He believed in his techniques and knew that they produced a better wine,” Raffaele explains. “His perseverance paid off because Masi is now a household name all over the world.”