Campofiorin from the famous Masi House in Veneto. A full bodied, smooth and velvety, but approachable and versatile redwine. Combines simplicity with style, strength and majesty. This is the original Supervenetian created by Masi in 1964 and internationally recognised as a wine of “stupendous body and complexity”, the prototype for a new category of wines inspired by the Amarone production method.
6 Item Items
Warning: Last items in stock!
|Classification||Rosso del Veronese I.G.T.|
|Wine style||Dry red wine|
|Grapes||Corvina, Rondinella, Molinara.|
|Bouquet||Ripe cherries and sweet spices.|
|Taste||Rich, intense cherries and berry fruit; good length and soft tannins.|
|Pairs with||Exceptionally versatile. Good with pasta dishes dressed with rich sauces (meat or mushrooms); grilled or roast red meat, and game. Ideal with aged cheese. Serve at 18 C.|
The Masi story began in 1772, when the Boscaini family acquired prestigious vineyards in the small valley called “Vaio dei Masi”. After more than 200 years of passionate winemaking the company is still in family hands, run by the sixth and seventh generations.
A benchmark in the art of producing Amarone type wines at world class level is Masi's expertise in the appassimento technique, whereby traditional grapes for the Valpolicella Classico area - Corvina, Rondinella and Molinara - are laid out on bamboo racks to concentrate their aromas during the winter months forming the basis for aristocratic wines. Grapes suitable for drying must be perfectly healthy, on bunches that are not too tightly packed.
In the last fifty years, Masi and its Technical Group have used the appasimento method in an innovative way to create five Amarones and three Recioti. Furthermore, using lightly dried grapes, Masi has created emblematic wines, the forefather of which is this Campofiorin, which represent a new category of Veronese wines.
This wine is made according to the ripasso method with double-fermentation technology, where the second fermentation is on the skins from the amarone fermentation. This is followed by the malolactic fermentation, all of which gives the wine higher alcohol content, a richer color and better flavors. Ageing for at least 18 months in barrels of Slavonian and new French oak followed by 3 months in the bottle for the final refinement.
Longevity 10-15 years.