06. The secrets of grape Appassimento

08. Campofiorin, an exciting, inspirational wine

Campofiorin was born out of a wager: was it possible to create a wine that united the approachability of Valpolicella with the majesty of Amarone? To win it, Guido Boscaini started with what he knew best: local grapes and the Appassimento technique. This is how this wine that is rich and smooth at the same time was born in 1964. It was the prototype for a new category and it gained the attention of the critics and the market instantly. Artists and intellectuals liked it, too, men such as the author Goffredo Parise, for example. In this episode we discover the history of Campofiorin, a wine that encapsulates tradition, innovation, and passion in the bottle. We hear about it with contributions from Sandro Boscaini, Raffaele Boscaini, Massimo Perna and Giuseppe Battiston.

07. Masi and its Châteaux in the Venetian regions

Historical Venetian Estates is a Masi project that takes great wines and the families that make them into the future yet without ever forgetting their historic value. It is a perfect blend of past, present and future, which starts out from unique locations and vineyards in Venetian regions and heads worldwide. In this episode, we discover the story of Possessioni Serego Alighieri, owned by the descendants of the poet Dante and which back in 1353 found Valpolicella to be the ideal home; that of the cellars of Counts Bossi Fedrigotti, who have been producing valuable wine in Trentino for six hundred years now; and that of Canevel, a real château in Valdobbiadene, in the very heart of Prosecco. Told by the voices of Sandro Boscaini, Raffaele Boscaini, Alessandra Boscaini, Massimilla di Serego Alighieri, Maria Josè Bossi Fedrigotti and Carlo Caramel.

06. The secrets of grape Appassimento

Appassimento is an ancient art, historically used to do what nature alone could not: produce a wine of great complexity. It’s a delicate technique that, in addition to strength, gives wines another fundamental characteristic: smoothness. Masi has modernised the process and taken it abroad, from Valpolicella to the foothills of the Andes. In this episode we will discover some of the secrets of Appassimento in the fruttaio (drying room) and the winemaking skills used with it. We’ll also hear about the research work of the Masi Technical Group and something about Masi Tupungato, the company’s winery in Argentina. Contributions come from Raffaele Boscaini, Sandro Boscaini, Andrea Dal Cin and Carlos Piattelli.

05. Oseleta, a grape saved from oblivion

The story of the Oseleta grape is that of a treasure that’s been rediscovered, of a Phoenix born again. We are talking about an indigenous Veronese grape variety that had been lost, and was discovered again by chance, and then saved in a farsighted decision that involved much work to come to a conclusion. This grape has now given a new lease of life to the Valpolicella area and has given Masi wines a touch of ancient and unusual character. In this episode we talk about biodiversity in Valpolicella Classica and beyond, about luck and difficulties, expectations and courageous choices, with contributions from Sandro Boscaini, Raffaele Boscaini, Roberta Beber and Severino Barzan.

04. Masi and the culture of the Venetian regions

Culture is one of the main ingredients of Masi wines: it is an ingredient that may not be specified on the label, but which is expressed in the creation of the prestigious Masi Prize, in the homonymous Foundation and in all the activities embarked on by the company over the years to promote and spread awareness of the territory, its cultural heritage and the resourcefulness and production skills of the civilisations of the Venetian regions. In this episode, we will take a look at the values of the Veneto civilisation for the Boscaini family, the evolution of the Masi prize and the company’s commitment to increasing appreciation of culture, through the words of Sandro Boscaini, Cristina Valenza, Isabella Bossi Fedrigotti, Andrea Battistoni and Jeannie Cho Lee.