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 were grown in selected areas in the hills between the valleys of Negrar and Marano in Valpolicella, usually employed for the production of Amarone, with a west-southwest exposure. The soil is volcanic and, specifically, outcrops of volcanic tufo known locally as “toar”.
Winery
After destemming, the Corvina and Rondinella were vinified together, the Oseleta separately. The fermentations lasted twenty days at 20-24ºC, after which the wine was aged for fourteen months in French and Slavonian oak barriques, with fifty percent new wood. The final blend was made after this maturation.
