Masi Agricola

Masi is best known for Amarone della Valpolicella, produced using the appassimento method of drying grapes on bamboo racks for several months before fermentation. The Boscaini family, who own Masi, have been grape growers in the Valpolicella area since 1772.

Appassimento involves harvesting grapes and then partially drying them on traditional bamboo racks (arele) or in modern ventilated lofts for roughly 100–120 days, concentrating sugars, flavours, and colour. In the 1960s, Masi pioneered a modified version of this technique applied to fresh wine rather than fully dried grapes, creating wines like Campofiorin.

The winery is based in the Valpolicella classico zone in the Veneto region of northeastern Italy, specifically in the Vaio dei Masi valley near the village of Negrar. Masi also owns or partners with estates in other Italian regions, including Friuli and Tuscany.

Campofiorin, introduced by Masi in 1964, is a Valpolicella wine made using a technique Masi calls 'Appassimento Natural'—repassing fresh Valpolicella wine over the dried grape skins left from Amarone production. It created a new mid-tier category sometimes labelled 'ripasso' or 'Supervenetian,' bridging the gap between everyday Valpolicella and expensive Amarone.