Deep ruby red colour, with purple tinges on the rim. The nose is characterized by ripe red fruit and raisins, and by spices, such as pink pepper, vanilla and cinnamon.
MASI CAMPOFIORIN
This specialty of Masi, resulting from the refermentation of wine from fresh
Veronese red grapes with a percentage of semi-dried grapes of the same
varietals, splendidly encompasses the qualities of the Verona area: the
excellence of the zone, the highly individual style of the indigenous
Veronese grape varieties, and the originality of the techniques of
“appassimento” (semi-drying) and double fermentation by Masi. It combines
simplicity and grace with power and majesty. It is rich, full-bodied, round
and velvety, and has an aging potential of 10 to 15 years. Campofiorin is a
registered trademark of Masi.
Classification
Rosso del Veronese IGT.
Origin
Vineyards in the torrential valleys of the Veronese hills which enjoy
similar pedoclimatic conditions as the original vineyard “Campofiorin” in
Marano di Valpolicella. Very deep alluvial terrain on eocenic limestone.
Grape varieties
70% Corvina, 25% Rondinella, 5% Molinara.
Wine making
The wine is produced with the “double fermentation” by Masi: the wine
from fresh Veronese grapes is fermented a second time with a certain
amount of lightly dried whole grapes of the same grapes for about 12-15
days at 18-20°C. The fermentation continues until the process has been
completed. The malolactic takes place as well. The process enriches
the wine in alcohol, in colour, in extracts and in soft and elegant tannins,
bringing also new flavours and perfumes.
Ageing
18 months in wood, 2/3 in Slavonian oak barrels of 90 hl, 1/3 in Allier
and Slavonian new barrels of 600 liters, and min. 3 months in the bottle.
Ageing potential
15/20 years.
SERVING
SUGGESTIONS
A wine of wideranging
suitabilities, it
goes perfectly with
many different kinds
of food such as pasta
with rich sauces
(based on meat or
mushrooms), grilled
or roasted red meats,
game and mature
cheeses.
Recommended
drinking temperature
18°C (64°F).
Harvest 2003
In Italy the unusually long drought and high temperatures period threatened growth in the
vineyards. However, some much needed, if sparse, rain in August together with good night-today
temperature variations brought favorable harvesting conditions in our region. The unusually
long drought meant we could reduce anti-parasite treatments considerably. And a closely
targeted 15% green harvest was used, helping the grapes to ripen more evenly. The harvest
began on the 8th September in Valpolicella, ten days earlier than in recent years. Quantity was
little higher than the year before, but still lower than the average. The grapes were sugar rich and
less acidic than normal. Ideal climatic conditions also during the appassimento.
Tasting notes
Deep ruby red colour, with purple tinges on the rim. The nose is characterized by ripe red fruit
and raisins, and by spices, such as pink pepper, vanilla and cinnamon. Well-balanced, fullbodied
and complex on the palate. The red fruit aroma comes back on the finish, with hints of
blueberries and redcurrants mixed with a light scent of vanilla. This vintage offers freshness,
tipicity and excellent length.
Analysis
Alcohol 13% by vol., Residual sugar 3.30 g/l, Dry extract 28.80 g/l, Total acidity 5.15 g/l, pH 3.61
1964-2004 – 40 years since the first vintage of Campofiorin.
Created in 1964 with an “ingenious technique” (Hugh Johnson), Campofiorin is the original product of the personal
interpretation by Masi’s technicians of an ancient vinification system used in Verona and technically known as
“refermentation”. Masi is proud to have created a completely new category in the ranks of Veronese winemaking, a class
of wines that stands between the elegant simplicity of the Classics and the complex majesty of the Amarone, a benchmark
category for other wines. Campofiorin, of course, with its unique personality, will always remain the primus inter pares of
“supervenetian reds”.
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