“The magic of time”
250 years of Masi - The podcast

Masi’s is a story of a continuous handing down over the generations of the culture of the land, wine and trade. But above all, it is the story of a family who, for generations, through cultivation, harvests and appassimento, has celebrated what has now become a sacred ritual, that of wine production. In this episode, we discover the story of the Boscaini family, from its origins to little Sandro, who represents the ninth generation, through the words of its members: Sandro, Bruno, Mario, Alessandra, Anita, Raffaele, Giacomo and Alessandro. We will also hear the CEO, Federico Girotto, telling us how sustainability is a “natural” element in a company that has now reached its 250th harvest.

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.
 

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.

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.