Masi : Campofiorin 1997

Characteristics and tasting tips for Campofiorin 1997 by Masi

Tasting

Appearance
A deep ruby red, with delicate brownish glints at the rim.

Nose
The bouquet is particularly intense, revealing aromas of very ripe fruit beautifully underscored by notes of sweet spice, with cinnamon coming through with great elegance.

Palate
Rich and full-bodied, the palate unfolds flavourful notes of ripe cherry, vanilla and cocoa. Lively acidity and very supple tannins support the whole, leading to a long, lingering finish.

Food and wine pairings

Remarkably versatile, this wine is a superb match for pasta dishes served with rich meat or mushroom sauces. It also enhances roast or grilled red meats, game and aged cheeses.

Serving and cellaring

To fully appreciate Campofiorin 1997, serve it at 18°C. With an ageing potential of 15 to 20 years, this vintage was best enjoyed until around 2017.

An iconic red wine from Veneto by Masi

The estate

Based in Gargagnago di Valpolicella in Veneto, Masi was officially founded in 1972, although the Boscaini family's winemaking history dates back to 1772. Today, the estate is still run by the founding family, with Sandro Boscaini as its chairman. Renowned for its expertise in the appassimento technique, this prestigious house stands out for wines that combine tradition and innovation. Deeply committed to sustainability, the estate champions native grape varieties to craft cuvées that capture the full richness of its historic terroir.

The vineyard

The grapes for this Veneto wine come from vines planted in the torrent-carved valleys of the hills around Verona. These plots enjoy soil and climate conditions very similar to those of the historic Campofiorin vineyard in Marano di Valpolicella. The vines thrive on very deep alluvial soils over a bedrock of Eocene limestone.

The vintage

The year began with a cold, dry winter, followed by a sudden warm spell in March that triggered early vine growth. Despite a very localised hailstorm in July that caused minor damage, August and September proved dry and warmer than usual. As a result, the harvest was brought forward by more than a week. The dry conditions and temperature variations allowed the bunches to dry optimally until 20 January, yielding healthy berries that were very rich in sugar, with excellent concentration and fine colour, although yields were 15 to 20% lower than in the previous year.

Winemaking and ageing

Campofiorin 1997 is made using the estate's own double fermentation method. Wine made from fresh grapes is refermented with 25% whole, lightly dried bunches. This second fermentation lasts around fifteen days at a temperature kept between 18 and 20°C, and is immediately followed by malolactic fermentation. This process enhances aromatic complexity, colour, extract and tannin suppleness. The wine is then aged for 24 months in wood, two-thirds in 90-hectolitre Slavonian oak casks and one-third in new 600-litre barrels made from Allier and Slavonian oak. Finally, it rests for at least four months in bottle.

Grape varieties

This blend is made up of 70% Corvina, 25% Rondinella and 5% Molinara.