In the rolling hills of Valpolicella, where ancient winemaking traditions meet a modern, global audience, Masi Agricola stands as one of Italy’s most influential interpreters of terroir. Two talented sommeliers won the chance to visit the winery thanks to their innvovative food and wine pairing skills in the 2025 Masi Future Sommelier competition.
According to Export Manager Giacomo Boscaini, the true custodians of Masi’s future aren’t found only in the vineyards or the cellars, they’re standing table-side, corkscrew in hand.
“Young sommeliers are extremely important for Masi,” Boscaini explains, “because they represent both the present and the future of how wine is interpreted, communicated and shared with consumers.” For him, the sommelier is not merely a technician but a cultural conduit, “the step in between producer, place of origin and guests at the table.”
It’s a philosophy deeply woven into Masi’s identity. “Wine lives its best expression in hospitality,” he continues. “Restaurants are where our wines stop being products and become experiences.” And it is the sommelier who animates that transformation, giving context, story, and emotion to every pour.
A Dialogue Between Generations
For Thomas Walker, sommelier at The Vineyard, the exchange is reciprocal. “Engaging with young sommeliers allows us to share ideas, understand evolving dining cultures and ensure that our wines remain relevant in contemporary gastronomy,” he says. “These people can be inspirational for us, as we hope our wines can be for them.”
Walker’s recent visit to Masi offered a vivid illustration of that connection. Hosted by Boscaini himself, he describes the experience as “exceptional”, a masterclass in heritage, hospitality, and the art of pairing.
Two wines left a particular imprint. The Costasera Riserva, served alongside Tortelli di carne all’Amarone, showcased the deep culinary roots of the Veneto. “The beef filling finished with Amarone was extraordinary,” he recalls. Equally memorable was the Serego Alighieri Recioto paired with tiramisu, enjoyed at the historic estate owned by descendants of Dante Alighieri. “Learning how much Masi invests in their vintage reserve releases and the identity of their individual cru vineyards – marked as the Boscaini Private Cellar – was eye‑opening.”
Inside the Appassimento: A Sommelier’s Education
For sommelier Olivia Bagnall, junior sommelier at Gleaneagles Townhouse, the trip offered something even more visceral: the chance to witness the Appassimento process firsthand. “It’s easy to read about it,” she says, “but tasting the grapes straight from the drying racks brought the technique to life. Each grape had a unique flavour and its own role to play in the blends.”
As someone steeped in the study of regional regulations and stylistic frameworks, Bagnall found the insider perspective on Valpolicella’s evolving landscape particularly compelling. “Hearing Giacomo’s thoughts on the current discussions surrounding the region was fascinating.”
Her standout wine of the trip was the 2017 Osar, a rare 100% Oseleta bottling. “I’d never tried Oseleta as a single variety before. It was everything I love – bold fruit, spice, grippy tannins, and still showing great aging potential.” She also gives an honourable nod to the Masi Moxxé Del Re Pinot Nero, a sparkling wine she believes “could tempt even the most devout champagne drinker.”
But the moment that lingered longest was culinary. “As part of my competition entry, I spoke about how food and wine create core experiences for me. Getting to try the Amarone pasta dish created specifically for the Boscaini family, alongside their Amarone, was undeniably a highlight.”
Where Heritage Meets the Next Generation
What emerges from these voices is a portrait of a producer deeply committed not only to its vineyards and history, but to the people who carry its wines into the world. For Masi, young sommeliers are not simply ambassadors, they are collaborators, interpreters, and the next stewards of a centuries‑old dialogue between land and glass.
In Valpolicella, tradition is never static. It evolves through those who taste it, question it, and ultimately share it. And in that evolution, Masi sees its future.
