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
From selected foothills vineyards in the Venetian area, particularly in the Strà del Milione estate at Castions di Strada, Friuli. The soil is mainly calcareous sediments on basalt and clay. The various varieties are harvested separately when fully ripe; the Raboso is slightly late harvested
Winery
The grapes were vinified in stainless steel tanks at controlled temperatures up to 24ºC. Skin contact varied from fifteen to twenty days, depending on the grape variety, and fermentation with selected yeasts lasted for twenty-two days. The wine underwent malolactic fermentation followed by ten months’ ageing in oak – seventy percent in large Slavonian oak barrels, and thirty percent in small Allier oak barrels.
