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Masi: At what stage are dried grapes used?
A producer based in Valpolicella Classica, the Boscaini family uses the local grape drying technique for varieties such as Corvina, making Amarone 'Costasera' and 'Campofiorin', the latter completed by re-fermentation.
From information about Costasera and Campofiorin, compare at which stage dried grapes are used. Even if the same grape varieties are used, the wine labeling and methods differ.
Questions for this course
Are all reds made from dried grapes Amarone?
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Italy / Veneto / Valpolicella
Also known as / Alternative names: Masi / Masi Agricola
Update date: 2026-09-24
Common three varieties
The documents for both wines list Corvina, Rondinella, and Molinara. The list of varieties is the same, but specific blend ratios are unknown. To find differences, proceed to methods like partial drying of the grapes and the steps that use those dried berries.
Costasera drying process
Costasera is an Amarone della Valpolicella Classico DOCG. According to the official description, three varieties are laid out on bamboo racks and air-dried throughout winter. Compare this use of dried grapes at the raw material stage with Campofiorin’s refermentation, which is described next.
Campofiorin refermentation
In Campofiorin, a red wine made from fresh grapes is refermented by adding a small amount of the same variety as semi-dried grapes. The official documentation defines the ingredient as fruit. Do not confuse this with the use of Amarone pomace. Specify in words what is added.
Combine method and labeling
Campofiorin is labeled Rosso Verona IGT. Although both use the technique of dried grapes, it cannot be called the same as Amarone like Costasera. By checking both the origin displayed on the label and the fermentation order in the documentation, you can distinguish the two wines.
What to align and what to compare.
Grapes
- Conditions to standardize
- Three regional varieties.
- Conditions for comparison.
- How the dried ingredients are used
- Additional points to confirm
- The blend ratio is not always the same.
Process
- Conditions to standardize
- Uses of drying.
- Conditions for comparison.
- Made from dried fruit / Added to red wine
- Additional points to confirm
- Distinguishing between fruit and pressed skins
Labeling
- Conditions to standardize
- Red wines of Veneto
- Conditions for comparison.
- Amarone DOCG and Verona IGT
- Additional points to confirm
- Do not determine designation based on only one aspect of the method.
Order of reading and key points to consider in each article
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READ · HYPOTHESIZE · RECONSIDER
Reading materials from Masi: At what stage are dried grapes used?
Verify the subjects of the ingredients, processes, and sources, and confirm the conditions for comparison.
The numbers are based on technical data for the indicated year, or the product description at the time of confirmation. Where no year is specified, the description does not guarantee the specifications for all years or all shipments.
| Comparison items | Costasera | Campofiorin |
|---|---|---|
| Labeling | Amarone della Valpolicella Classico DOCG | Rosso Verona IGT |
| Grapes | Corvina and three other varieties | The same three varieties. |
| Dried fruit | Dried over winter on bamboo racks | A small amount of semi-dried fruit used |
| Process explanation | Made from dried ingredients | Adding fruit to red wine for refermentation |
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Read the explanation for each question
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What is added to the red wine in Campofiorin?
This product document describes re-fermentation by adding semi-dried grapes. Even if you know of another method from a nearby region, you should not simply apply its ingredients to Campofiorin.
In Costasera’s drying process, what is placed on racks?
Grapes are placed on bamboo racks. If you organize post-harvest processing and post-fermentation maturation as separate stages, you can specifically describe the task referred to as sun-drying.
What is the label of Campofiorin?
The label in the documentation is Rosso Verona IGT. Even if the use of dried grapes is a common point, this alone does not make it eligible for Amaron or Recioto designation.
Basis and sources for the exercise
Practice exercises in comparison
Compare the raw materials and processes in the official documents and explain the insights you can derive from the comparison.
Read examples of organizing comparisons
| Conditions for Comparison | Costasera | Campofiorin |
|---|---|---|
| Labeling | Amarone della Valpolicella Classico DOCG | Rosso Verona IGT |
| Grapes | Corvina and three other varieties | The same three varieties. |
| Dried fruit | Dried over winter on bamboo racks | A small amount of semi-dried fruit used |
| Process explanation | Made from dried ingredients | Adding fruit to red wine for refermentation |
Sources of materials used for comparison are listed in the text and exercises.
Explain in your own words
For the two wines, explain which fruit is dried and at what stage it is used. Do not substitute 'semi-dried grapes' listed in the Campofiorin documentation with a different ingredient.
Check after writing
- Have you distinguished between fruit and wine?
- Did you write the order of re-fermentation?
- Did you distinguish the designations of both wines?
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