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WINE STYLE PARTY: 50 years of CAMPOFIORIN It was a glamorous evening at Tenuta Canova in Lazise, temple of the Masi Wine Experience, where we painted the town red to celebrate 50 years of

1 page 3 fighting climate change with appassimento on the vine? page 4 masi campofiorin, 50 recipes for 50 vintages page 5 campofiorin risotto recipe news april /2017 follow us on wine experience follow us on ITALIAN WINE STYLE PARTY: 50 years of CAMPOFIORIN It was a glamorous evening at Tenuta Canova in Lazise, temple of the Masi Wine Experience, where we painted the town red to celebrate 50 years of Campofiorin, the iconic label which symbolises the Italian Wine Style the world over. Red means passion, the spirit of energy and vitality which sets it apart from others but it also represents those everlasting hallmark Italian brands from fashion to motor cars which embody the unmistakable entrepreneurial creativity of our nation. And so Campofiorin has become a symbol of excellence and timeless savoir faire. Set to the sophisticated tones of the Smoma quartet, the leading lights of the evening by far, besides Campofiorin, were the wines of the Campofiorin Family, original interpretations of the same appassimento techique. The highlight of the evening was when Sandro Boscaini, Masi president, opened the rare special vintage of Campofiorin from 1988, bottled in a Salmanazar containing 9 litres. It s a real pleasure sharing this prize bottle with my family, the team and our Masi partners, all the people who have contributed to the success of this wine across the globe, with masinews april 2017 page 1/5

ITALIAN WINE STYLE PARTY: 50 YEARS OF CAMPOFIORIN special mention for my father Guido.

heart and soul of the Valpolicella, creating the forerunner of a new category of Venetian

over the world, the Italian Wine Style Party was a culinary delight, featuring fusion dishes

2 ITALIAN WINE STYLE PARTY: 50 YEARS OF CAMPOFIORIN special mention for my father Guido. A man of great passion and intuition who as early as the 1960s embraced and embodied fully the heart and soul of the Valpolicella, creating the forerunner of a new category of Venetian wines, using semi-dried grapes, which became the benchmark for the region on the international stage. For the 300 guests who attended, amongst them distributors, buyers and journalists from all over the world, the Italian Wine Style Party was a culinary delight, featuring fusion dishes by resident chef Vitangelo Galluzzi: a gastronomic journey following the theme of the versatility of Campofiorin, from sushi to paella, all the way to street food gourmet masinews april 2017 page 2/5

fighting climate change with appassimento on the vine? We have to begin work today if we are to be ready for future necessities arising from climate change.

XXIX Masi Technical Seminar entitled: Masi Expertise AppaXXImento: drying loft or vineyard.

the stalks connecting bunches of grapes to the vine, with a view to using this technique as a possible answer to climate change.

3 fighting climate change with appassimento on the vine? We have to begin work today if we are to be ready for future necessities arising from climate change. This is the summary from the Co-ordinator of the Masi Technical Group, Raffaele Boscaini, when talking about the ground breaking research presented today, Monday 10 th April, at Vinitaly during the XXIX Masi Technical Seminar entitled: Masi Expertise AppaXXImento: drying loft or vineyard. Conducted in collaboration with Milan University, the Masi Technical Group s (#GruppoTecnicoMasi) latest project examines an innovative approach to Appassimento carried out on the vine by crushing the stalks connecting bunches of grapes to the vine, with a view to using this technique as a possible answer to climate change. The aim was to analyse the process and compare the results to traditional appassimento carried out by laying grape bunches out to dry on bamboo racks in drying lofts. Not yet used in Valpolicella, this technique involves starting the appassimento process by crushing the stalk that attaches grape bunches to the vine and leaving the grapes on the vine during the ripening process. Temperature increases explains Lucio Brancadoro, a researcher in the Agrarian Faculty of Milan University mean ever more frequent delays in the phenolic maturation of grapes, which can, however, be readily achieved if the grapes are left on the vine. Crushing the bunch stalks at harvest time interrupts the connection between the grapes and the vine, but allows the chemical and enzyme reactions to continue. This solution could prove to be particularly interesting for the production of wines like Valpolicella, whose typical softness is achieved through full phenolic maturation masinews april 2017 page 3 /5

masi campofiorin, 50 recipes for 50 vintages Aces high in the kitchen for the Fiftieth Anniversary of Masi s Campofiorin (#Campofiorin50) as the celebratory 2014 vintage is released.

conquered the tables of four continents and international tastebuds in its five decades of life.

4 masi campofiorin, 50 recipes for 50 vintages Aces high in the kitchen for the Fiftieth Anniversary of Masi s Campofiorin (#Campofiorin50) as the celebratory 2014 vintage is released. Famous for its Amarone and based in Valpolicella, Masi has collected together 50 entirely new recipes from four food bloggers to celebrate the golden wedding of this prototype branded wine which has conquered the tables of four continents and international tastebuds in its five decades of life. The recipe book that is inspired by this iconic Veronese red wine has been presented at the 51st edition of Vinitaly. From seasonal recipes by Antonella Pagliaroli (Fotogrammidizucchero.com) to the traditional recipes of Giulia Scarpaleggia (Julskitchen.com), via the signature dishes of Sigrid Verbert (Cavolettodibruxelles.it) and the sustainable cuisine of Lisa Casali (Ecocucina-d.blogautore. repubblica.it), the book takes its inspiration from the surprisingly food-friendly nature of this full-bodied, smooth, and velvety wine with outstanding approachability. It s said that a wine shows its natural versatility when it s paired with food. Which is why we wanted to put our Campofiorin to the test, using talented food bloggers to create fifty recipes to show its infinite variety, through fun food pairings that are unusual, but above all delicious, while respecting ethics, intolerances and particular food tastes, commented Raffaele Boscaini, Masi s marketing director. Our food journey is divided into four sections brunch, family meals, an aperitif with friends, and more formal dinners for an authentic Masi Experience. Each meal is accompanied by Campofiorin, Masi s most eclectic food wine. Like Campofiorin, the recipes collected together have solid Italian roots and, like the wine, they have a cosmopolitan vocation to enliven the food of four continents. Their ingredients are taken from here and there all over the world and the recipes give them links to the Italian traditions that remain the starting point of the venture. Among the ideas for brunch we find the international Eggs Florentine or waffles with paprika, the sandwiches from northern Europe that have conquered the world; while the family lunches are more Italian flavoured with tagliolini al limone, cauliflower and almonds, and ossobuco with an orange and oregano gremolata. Vegan frittata of chickpeas flavoured with cumin is one of the suggestions for an aperitif, which would go well in a smart dinner as a first course before Campofiorin risotto and pears cooked in Campofiorin with chocolate, where the wine is just as much an ingredient as an accompaniment. Masi Campofiorin, the Supervenetian prototype, father of DOC Ripasso wines and a pioneer in the double fermentation method, has come a long way since its birth in 1964 as the brainchild of Guido Boscaini. In five decades it has been enjoyed by 300 million people and crossed the frontiers of more than 100 countries in the world. The recipe book is published in two editions English and Italian and the recipes are also available in a searchable version online ( masinews april 2017 page 4/5

CAMPOFIORIN RISOTTO WITH MONTE VERONESE CRISPS AND FONDUE Ingredients (serves 4) For the risotto: 320 gr Vialone Nano rice 375 ml Campofiorin Masi 30 gr extra virgin olive oil 30 gr finely chopped

5 CAMPOFIORIN RISOTTO WITH MONTE VERONESE CRISPS AND FONDUE Ingredients (serves 4) For the risotto: 320 gr Vialone Nano rice 375 ml Campofiorin Masi 30 gr extra virgin olive oil 30 gr finely chopped shallot 1 lt of vegetable stock (celery, carrot, onion and bay leaf) 40 gr butter Ground salt and pepper For the fondue: 80 ml of single cream For the crisps: Preparation Heat the Campofiorin gently to reduce it by 30%. In a large saucepan, gently sautée the shallot in the olive oil. When it is a golden colour, add the rice and toast it on a medium heat for a few minutes. Keep stirring regularly. Season with salt and pepper. Gently stir in the reduced wine and leave to steam. Once the rice has completely absorbed the wine finish cooking the rice on a higher flame, adding the hot stock a little at a time as it is absorbed by the rice and continuing to stir with a wooden spoon. Check seasoning. Once cooked al dente, turn off the heat and beat vigorously, adding the butter, a twist of freshly ground pepper and the grated. Cover the saucepan and allow the risotto to rest for about 3 minutes. Prepare the fondue by melting the previously grated in the warm cream. To make the crisps, sprinkle the grated Monte Veronese onto cooking paper placed on a microwaveable plate and squash it with the back of a metal spoon to make a complete shape. Microwave on high power for 1 minute until the is completely melted and fused. Set aside to cool. Place the Campofiorin risotto in a smooth scoop onto a warm plate with a few spoonfuls of fondue and a piece of the crisp and serve immediately. Recipe by Vitangelo Galluzzi, resident chef at Masi Tenuta Canova Masinews 4/2017. News April In-house publication by Masi Communications. Editorial: Cristina Valenza, Angela Franceschini Dora Stopazzolo Masi Agricola S.p.A. Tel Fax masi@masi.it masinews april 2017 page 5/5

page 3 campofalco is born: the first canevel organic prosecco page 4 the wine excellence award 2018 goes to masi

page 3 campofalco is born: the first canevel organic prosecco page 4 the wine excellence award 2018 goes to masi page 5 winners of the industria felix award for business excellence in veneto news may 2018