Masi : Campofiorin 1995

Characteristics and tasting notes for Campofiorin 1995 by Masi

Tasting

Colour
This wine displays a medium-intense red colour with garnet highlights and subtle brick hues at the rim, a sign of its graceful evolution.

Nose
The bouquet is radiant and complex. It blends aromas of fruit, wood and sweet spices, enriched by balsamic touches, hints of dried fruit and coffee, and delicate animal notes.

Palate
Majestic, ample and spicy, the palate offers indulgent flavours of sweet cherry, morello cherry and dried fig. The tannins are remarkably supple and particularly graceful, leading to a long, velvety finish.

Food and wine pairings
This versatile cuvée pairs beautifully with pasta dishes in rich meat or mushroom sauces. It also elevates roasted or grilled red meats, game and mature cheeses.

Serving and cellaring
Campofiorin 1995 is best served at 18°C. Blessed with excellent ageing potential, this wine can be cellared until at least 2020.

A pioneering and majestic Veneto wine by Masi

The estate
Located in Gargagnago di Valpolicella, in the heart of the Veneto, the Masi Agricola estate is an essential benchmark whose history began with its first harvest in 1772. Still run by the founding Boscaini family and led by Sandro Boscaini, the estate has earned worldwide acclaim for its mastery of the appassimento technique. It has created iconic wines and has even turned some of its cuvées into widely recognised brands in their own right. Combining tradition, innovation and sustainable practices, Masi now enjoys international renown while preserving the unique identity of its historic terroirs.

The vineyard
The grapes come from vineyards in the torrent-carved valleys of the Veronese hills. These plots enjoy soil and climatic conditions similar to those of the original Campofiorin vineyard in Marano di Valpolicella. These vines from the Veneto thrive on very deep alluvial soils over a bedrock of Eocene limestone.

The vintage
1995 proved an exceptional year for wines made from dried grapes. Despite an unsettled and particularly cold summer, the weather improved markedly just before the harvest. This change allowed the berries to reach optimal ripeness, with good levels of sugar and acidity. During the drying phase, the dry, windy climate, combined with wide temperature swings between day and night, encouraged rapid drying while preventing the development of mould.

Winemaking and ageing
This Campofiorin 1995 is made using the estate's own double fermentation method, an evolution of the Ripasso technique. The wine made from fresh grapes is refermented with 25% whole bunches that have been lightly dried for around six weeks. This second fermentation lasts around fifteen days at a controlled temperature of 18 to 20°C and is immediately followed by malolactic fermentation. The wine is then aged in 90-hectolitre Slavonian oak casks for 18 to 24 months. Finally, it rests in bottle for at least four months before release.

Grape varieties
This wine is a blend of 65% Corvina, 25% Rondinella and 10% Molinara.