MASI vinifies a modern style of red from an assemblage of traditional Veronese grapes, mostly Corvina with a lesser component of Rondinella and minor portion of Molinara. MASI drinks well with many dishes, from grilled meats to pasta. Bonacosta refers to the area at the foot of the slopes where MASI grow grapes for Amarone. The gentle aspects are endowed with rich top soils, as the vines are rejuvenated by soft valley breezes which stimulate the fruit to develop vital flavours and cozy tannins.

The Masi vineyards in the hills of the historic Valpolicella Classico zone are positioned over red calcareous sediments on basalt soils. Grapes are harvested separately, mid September for the Molinara and Rondinella, end of September for Corvina. Juices are left in contact with skins, sixteen days for the Corvina and ten for the other varietals. Inoculated by select yeasts, the fermentations are carried out under strictly controlled temperatures 25C to 28C for twenty days followed by completion of malolactic. The finished wine is matured in Slavonian oak barrels, a choice component of Corvina is treated to new Allier and smaller Slavonian oak casks, followed by a spell of bottle ageing.