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 Mazzano vineyard lies in the commune of Negrar at 350-415 metres above sea level. The vineyard follows the contours of the hills, and the terraces are supported by dry stone walls. The soil is brown soil on eocenic marls and the exposure is northeast to southwest.
Winery
The grape bunches were laid on bamboo racks in special lofts to dry for four to five months, resulting in 35-40% weight loss and a degree of botrytis. After a delicate crushing, the dried grapes, still on their stalks, fermented for about forty-five days in large Slavonian oak barrels. The wine was aged for three years in new and used 600-litre Allier and Slavonian oak barrels.
Taste
An intensely elegant, quite austere bouquet offers violet, vanilla and incense scents. The palate is full-bodied and long, with flavours of plum, sweet and bitter cherries, candied fruit and hazelnut chocolate.