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, Masi 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 vineyards in the Venetian foothills, particularly in the “Strà del Milione” estate at Castions di Strada, Friuli, where the soil is mainly calcareous sediments on basalt and clay. The various varieties are harvested separately when fully ripe.
Winery
The grapes were pressed and the juice vinified in stainless steel for twenty days at 16-18°C using selected yeasts. There was no malolactic fermentation. A proportion of the Pinot Grigio was given three months’ ageing in oak barrels, while the rest of the juice was kept in stainless steel.
