Producer
Though run by the Boscaini family for six generations, it is really in the last fifty years that Masi has established itself as one of the Veneto’s most innovative wine producers. In the late 1950s, they identified certain history vineyard plots which are vinified as Amarone and bottled separately to this day. In 1964, they launched the now-legendary Campofiorin, which revived the technique of a second fermentation with semi-dried grapes. Masi have also rescued the ancient Oseleta variety from extinction, and continue to use it in two of their celebrated “Supervenetian” wines.
Vineyard
The term “brolo” (equivalent to the French “clos”) refers to vineyards surrounded by stone walls. The Brolo di Campofiorin vineyards are located at Valgatara di Marano, in the heart of Valpolicella Classico zone, and it is here that the grapes for the original Campofiorin were grown. The vineyards are of very deep alluvial soil on eocenic limestone.
Winery
This wine was made using Masi’s double fermentation system. The grapes were immediately vinified under controlled temperature for twenty-five days using selected yeasts. Around two months after harvest, the addition of 30% of lightly dried Corvina grapes provoked a second fermentation which lasted fifteen days. Following fermentation and malolactic fermentation, the wine then spent twenty-four months in 600-litre barrels: 70% medium-toast French (Allier) and 30% Slavonian.
