Beyond Ripasso.

In 1964, Masi launched Campofiorin, creating the first Ripasso wine and original Supervenetian.

Masi’s expertise in Appassimento (drying of the grapes to make Amarone) inspired the winery to revolutionize the Ripasso technique in the 1980s by creating Double Fermentation.

The Double Fermentation method involves passing fresh wine over gently crushed semi-dried grapes, resulting in a second fermentation.

This enhanced two step fermentation process creates a wine with a superior style and character – beyond Ripasso.