Masi : Campofiorin 2001

Characteristics and Tasting Notes for Masi's Campofiorin 2001

Tasting Notes

Appearance
Deep ruby in colour, this wine reveals subtle pink glints that highlight its youth.

Nose
The aromatic bouquet is broad and spicy. It exudes intense scents of ripe fruit, dominated by black cherry and prune, intertwined with delicate hints of faded violet.

Palate
Warm, rich and velvety, the wine reveals a fine tannic structure typical of this vintage. Flavours of black cherry are joined by light notes of tar and liquorice, closing on a pleasant finish reminiscent of sweet almond.

Food and Wine Pairing
This cuvée pairs wonderfully with roasted or braised meats, flavourful poultry and cured meats. It will also make an ideal accompaniment to pasta dishes with meat or mushroom sauces, not forgetting mature cheeses.

Serving and Cellaring
Blessed with excellent ageing potential, this Campofiorin 2001 can be kept and enjoyed until around 2021.

An Iconic and Innovative Wine from Veneto

The Estate
Although the Boscaini family's winemaking history dates back to 1772, Masi was officially founded in 1972. Based in Gargagnago di Valpolicella in Veneto, Masi Agricola is today led by Sandro Boscaini. This renowned brand is celebrated for its exceptional mastery of the appassimento technique and double fermentation. Proud of its roots, the Boscaini family, still the majority shareholder, crafts prestigious cuvées that showcase native grape varieties and local terroirs, while remaining firmly committed to sustainable viticulture and winemaking innovation.

The Vineyard
The vines used for this cuvée from Veneto flourish in the torrential valleys of the Verona hills. They benefit from pedoclimatic conditions very similar to those of the original terroir in Marano di Valpolicella. The vines draw their nourishment from deep alluvial soils resting on a bedrock of Eocene limestone.

The Vintage
The year enjoyed ideal weather conditions during flowering and fruit set. Summer drought was later perfectly offset by welcome rainfall at the end of August. Harvesting of the red grapes began after mid-September. Although yields were 10 to 15% lower than in previous years, the harvested berries proved perfectly healthy and boasted excellent sugar concentration.

Winemaking and Ageing
Campofiorin 2001 is crafted using a signature double fermentation method. A first wine made from fresh grapes undergoes a second fermentation for twelve to fifteen days in contact with whole, slightly dried bunches of grapes. After malolactic fermentation, the wine is aged for twenty-two months in wood: two-thirds in Slavonian oak foudres and one-third in new oak barrels from Allier and Slavonia. A minimum of four months' rest in bottle rounds off this ageing process.

Grape Varieties
This blend is made up of Corvina, Rondinella and Molinara.