Masi Campofiorin, Italy.

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’s wines.

Campofiorin is one of Masi’s specialities, made using the double fermentation technique. Fermented wine from fresh grapes is re  fermented with twenty-five percent of whole semi-dried grapes of the same varieties. The grapes were grown in valleys of the Veronese hills