|Color & Type
Masi Brolo Campofiorin Oro is dry, rich, velvety, complex and elegant. It is made in the same approachable style as Campofiorin, of which it is a cuvée version, and using an original production method inspired by the apassimento technique employed for Amarone.
The wine is given extra complexity with the addition to the blend of the special Oseleta grape, rediscovered by Masi, and is aged in small oak casks to accentuate its international style.
Masi, one of the biggest and most important wineries in Valpolicella, is a family-owned and run company dating back seven generations. It derives its name from the Vaio dei Masi, the small valley purchased at the end of the 18th century by the Boscaini family.
Masi owns vineyards throughout the Venetian territories. The first purchases, which they began acquiring at the end of the 18th century, were in Valpolicella Classico and in other classic Veronese zones. They also went eastward to Friuli and northwest to Trentino. The latest purchases have been in the Tupungato Valley of Argentina.
The Masi cellars are amongst the biggest in Italy and include the experimental cellar where the Masi Technical Group apply and evaluate the most up-to-date technologies for vinification and refinement.
Since 1973, Masi has collaborated with the Conti Serego Alighieri family on their estates in Valpolicella, and more recently, with the Conti Bossi Fedrigotti family in Trentino, as part of an ambitious project aiming to rediscover the lustre of the farming and winemaking traditions of the nobility from the Venetian area.
Today, Masi is a leader in the production of Amarone and has acknowledged expertise in the Appassimento technique, a traditional method used in the Venetian regions to concentrate aromas and tastes in wine. The grapes are laid out on bamboo racks in drying lofts for the winter period before vinification. This technique is employed in an innovative fashion by the Masi Technical Group to make modern wines from semi-dried grapes.