Over 200 years ago, the Boscaini family purchased a little valley filled with vines named “Vaio di Masi” in the Veneto region of Northern Italy. Thus Masi was born, and has grown to include some of the greatest vineyards of the Veneto region. Deeply rooted in history and tradition, here they practice the ancient tradition of drying grapes to make wine, known as appassimento, to make the famous Amarone della Valpolicella wine.
Over 50 years ago, in 1964, Masi crafted the first “Supervenetian” red wine, called Campofiorin. It fit perfectly between the two classic wines of the region: Valpolicella, which is a bright juicy and fresh wine made from grapes that are just picked, and Amarone, which is a rich, decadent and velvety wine made from grapes that had been partially dried. Campofiorin blended the best of both, using an ingenious method to combine both fresh & partially dried grapes to create a versatile, food friendly wine. Campofiorin has been a huge success, and has become an icon of innovation and history in the world of Italian wine.
What is Appassimento?
The process of drying grapes is iconic to the history of Venetian wines. Grapes are laid to rest for a period of time on bamboo racks, which concentrates their flavours and aromas. The length of time varies, but often the grapes are dried of up to 50% of their volume, which can last well into the winter. Once dried, the grapes are fermented into wine. Traditionally, the wines would have some sweetness remaining which would help preserve them as they were sent off on the long journey to Rome, Florence, Naples, etc. Today, it’s more common to see them as dry wine, called Amarone. Campofiorin is created by using the juice from dried grapes, and adding it to an already made Valpolicella. The result is a more complex and rich wine, without having the extreme density of the best Amarones.
For the Fresh & Dry Tasting, Masi has offered to show behind the curtain of 4 of their most inconic & historic wines: Masianco Pinot Grigio, Bonacosta Valpolicella, Campofiorin, and Costasera Amarone. These wines are not made with the common grapes we see on the shelves like Chardonnay, Cabernet, Malbec, etc. Masi uses indigenous grapes which are tailor made for the drying process of appassimento. Pinot Grigio, Verduzzo, Corvina, Rondinella, Molinara. In the tasting, the classic wines from Masi will be poured alongside their ingredients – wines taken straight from the tank both from fresh grapes & dried ones. It’s a lot of wines! We are happy to help you through them.
Campofiorin Tasting Video