Masi : Campofiorin 2001

Characteristics and tasting tips for the Campofiorin 2001 by Masi

Tasting

Colour
Deep ruby in hue, this wine reveals subtle pink highlights that underline its youthfulness.

Nose
The bouquet is broad and spicy, releasing intense aromas of ripe fruit, led by black cherry and prune, intertwined with delicate touches of faded violet.

Palate
Warm, rich and velvety, the palate reveals a fine tannic structure characteristic of the vintage. Black cherry flavours are joined by subtle notes of tar and liquorice, leading to a pleasant finish reminiscent of sweet almond.

Food and wine pairings
This cuvée pairs beautifully with roast or braised meats, full-flavoured poultry and charcuterie. It is also an ideal match for pasta dishes with meat or mushroom sauces, as well as aged cheeses.

Serving and cellaring
With excellent ageing potential, this Campofiorin 2001 can be cellared and enjoyed until around 2021.

An iconic and innovative Veneto wine

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 the Veneto, Masi Agricola is now headed by Sandro Boscaini. This renowned house stands out for its exceptional mastery of the appassimento technique and double fermentation. Proud of its roots, the Boscaini family, still the majority owner, crafts prestigious cuvées that showcase indigenous grape varieties and local terroirs, while remaining strongly committed to sustainable viticulture and oenological innovation.

The vineyard
The vines producing this Veneto cuvée thrive in the heart of the torrent-carved valleys of the Veronese hills. They enjoy soil and climate 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 benefited from ideal weather conditions during flowering and fruit set. The summer drought was then perfectly offset by welcome rains at the end of August. The red grape harvest began after mid-September. Although yields were 10 to 15% lower than in previous years, the harvested berries proved perfectly healthy, with an excellent concentration of sugars.

Vinification and ageing
The 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 lightly dried whole bunches. After malolactic fermentation, the wine is aged for twenty-two months in wood: two thirds in large Slavonian oak casks and one third in new Allier and Slavonian oak barrels. A minimum of four months' bottle ageing completes the process.

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