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, 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 fruit was sourced entirely from Masi’s own vineyards in the Venetian foothills, in particular the Strà del Milione estate in Friuli. Soils are mainly calcareous over basalt and clay.
Winery
This wine was made using Masi’s double fermentation system. Eighty-five percent of the grapes were immediately vinified at controlled temperatures using selected yeasts. The remaining fifteen percent of grapes were dried for fifty days on bamboo racks before being added, provoking a spontaneous second fermentation. Colour was obtained through two hours in the press at 10ºC before fermentation, and afterwards the wine was matured in tank for sixty days with weekly batonnage.
