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 grapes are grown on the hills of the historic Bardolino Classico zone close to Lake Garda, in vineyards with morenic soil. The different grape varieties were harvested seperately, first the Molinara and Rondinella in mid-September, followed by the Corvina a week or two later.
Winery
The grapes were lightly crushed then fermented with selected yeasts in stainless steel tanks at 20-22ºC, with thirteen days on skins. Following malolactic fermentation, the wine was aged for three months in Slavonian oak barrels of 50-90 hectolitres.
