Tasting Notes ...
RED WINE - ROSSO DEL VERONESE - ITALY
Grapes: 70% Corvina, 25% Rondinella, 5% Molinara
This speciality 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.
1964-2004: 40 years since the first vintage of Campofiorin
Created in 1964 using 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 classic wine types and the complex majesty of the Amarone, a benchmark category of other wines. Campofiorin, of course, with its unique personality, will always remain the primus inter pares of 'supervenetian reds'.
Deep ruby red colour with violet tinges on the edges. Intense bouquet with hints of ripe berry fruit, baked plums and cherries. Ample on the palate, full-bodied and velvety with characteristic hints of bitter cherries and cooked fruit. Attractive aftertaste with a hint of walnut.
A very versatile wine. Perfect 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.
Serve at 18°C.
The Boscaini family have been the owners of the Masi vineyards for six generations. Sandro Boscaini is the company president. The other members of the family involved are Sandro's children: Alessandra and Raffaele, and his brothers: Bruno who looks after the production processes, and Mario who is a sleeping partner in the company.
Masi production strategy aims to emphasize the personality of each single product, while maintaining a recognisable Venetian style. In 1958, Masi was in the forefront of the work to identify the historic "cru" vineyard sites for Amarone. In 1964, Campofiorin was the first in a new category of wines, reinventing the technique of double fermentation and continually updating it. Masi has also updated the style of Amarone, using new appassimento and vinification technologies.
Masi wines are modern, attractive, well-balanced and easily identifiable; characteristics which have earned Masi recognition for having "revolutionized the art of wine-making in the Venetian region". Hugh Johnson defines Masi as "a touchstone for Veronese wines".
Campofiorin - Red - Rosso del Veronese - Masi