Mister Amarone, the way Sandro Boscaini, owner of Masi Agricola, is described by Kate Singleton in the book Amarone The making of an Italian Wine Phenomenon, was in Malta as a guest of his brand’s local representative Attard & Co (Foodstuffs) Ltd.

Boscaini is very passionate about the land where his vines grow: “To understand what Amarone really represents, you have to have been born in Valpolicella. Amarone is more than just a wine or a technique; it’s a philosophy, an art, a lifetime companion,” he says.

After a day of meetings, during which Boscaini briefed Attard & Co. staff on the latest developments in his family business, he was the guest of honour at a wine and dine event at Rebekah’s Restaurant in Mellieħa.

For starters, there were canapés of cured salmon in dill, toasted crouton, fresh local goats’ cheese, almonds and cress. These were accompanied by Masi Levarie Soave, one of the classics of the great Veronese tradition.

This was followed by a marinated king prawn concasse, grilled sea bass fillet, mandarin gel and a lime and extra virgin olive oil dressing, accompanied by Masianico Pinot Grigio, a fresh white wine, aromatic and fruity in style.

The next course was tagliatelle with porcini mushrooms, baby asparagus, cashew nuts, grilled honey and mustard sausage, accompanied by Campofiorin – Masi’s original supervenetian red from 1964.

The main course consisted of stuffed boneless duck with venison, confit venison neck and potato Dauphinoise, grilled vegetable terrine, buttered French beans, apricot compote and blackberries Niepoort jus.

This was accompanied by Riserva Costasera – proud, majestic, complex and exuberant, a special cru version of Masi’s gentle giant, Costasera.

A Tanzania dark chocolate tart, toffee pannacotta and fig samosa with raspberry sauce were served as dessert. Coffee was served with Casal dei Ronchi, a noble, traditional, sweet, dessert red wine from the Valpolicella region

For more information about Masi Agricola, visit www.masi.it/eng/company/family.