In the glass the Perste shows an intense straw yellow colour. It has a wide smell, fine with notes of peach and apricot. On the palate the greatness of this wine comes out, just as the structure and the minerality. It is bodied, smooth and fresh. The balance between the minerality, alcohol and acidity is also very good.

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Perfect as aperitif, it matches very good with the starters of the piedmontese tradition like the vitello tonnato (veal with tuna sauce), filled zucchini flowers, white meat or raw porcini mushrooms salad. Highly recommended with fish specialities, whether raw or cooked.

'Traditional style, more or less, rich in dark cherry, with sage, mint, and new leather, and some aniseed and cocoa. Full-bodied, slightly meaty and rustic, but in a good way, ripe suede-like tannin, earthy, freshness with power, and a mesh of dry tannin and dried herb laced dark fruit on a finish of solid length. It’s already quite approachable, but should do well over the medium term. Value is excellent.' - 93 points. Gary Walsh, The Wine Front

This is vibrant with stonefruit and citrus, with hints of almond, marzipan and spice. The palate rewards with an unctuous and filling mouthfeel with a slightly salty minerality. It's full of bright fruit flavours and balanced by fine acidity ensuring a good match for a seafood risotto.

Corvina, Rondinella, Molinara.

Proud, majestic, complex and exuberant: this is Masi's gentle giant. A benchmark for the Amarone category, which, together with Barolo and Brunello, makes up the aristocracy of the Italian wine world.

The product of Masi's unrivalled expertise in the appassimento technique, whereby traditional grapes for the Valpolicella Classica area - Corvina, Rondinella and Molinara - are laid out on bamboo racks to concentrate their aromas during the winter months.

Very dark ruby redin colour, on the nose baked fruit, plums and cherries, finishing with fruity tastes, with hints of coffee and cocoa. Very well balanced.

Excellent as an after-dinner wine, or to go with red meat, game, quails and richly flavoured dishes. Very good with well-aged cheeses, such as parmesan, pecorino and gorgonzola.