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 historic 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 grapes are grown in Monteforte d’Alpone, a commune in the historic Soave Classico zone; the name Levarie refers to the east-facing slopes of the area, which benefit from the light and the cool morning sun. The soil is deep and loose-textured, with large areas of basalt and volcanic rock.
Winery
The grapes were gently crushed and twenty percent underwent cryomaceration for twenty-four hours at 5°C. The remaining juice was fermented traditionally at 12-16°C for between fifteen and twenty days in stainless steel tanks, using selected yeasts. The wine aged for four months: twenty percent in oak barrels and the rest in stainless steel.
