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
Bonacosta comes from Masi vineyards in the hills of the historic Valpolicella Classico zone. The soil is red calcareous sediments on basalt. The grapes were harvested separately, first the Molinara and Rondinella in mid-September, then the Corvina a week or two later.
Winery
The must underwent fermentation at 25-28ºC, using selected yeasts. Contact with the skins lasted sixteen days for the Corvina and ten days for the other grapes. The fermentation lasted a total of twenty days, then the wine was aged for six months, mainly in large Slavonian oak barrels, with twenty percent of the Corvina in small new Allier and Slavonian oak casks.
