Masi : Campofiorin 1998

Characteristics and Tasting Tips for Campofiorin 1998 by Masi

Tasting

Colour
This wine displays a deep ruby-red colour, enhanced by delicate garnet highlights.

Nose
The bouquet is both clean and powerful, releasing intense aromas of ripe fruit intertwined with indulgent notes of caramelised sugar and dates.

Palate
Full and generous, the palate shows impressive breadth, with flavours of fully ripe cherries. Bright acidity perfectly balances tannins that are both firm and silky, leading to a long, dry finish.

Food and Wine Pairings
Highly versatile, this cuvée is an ideal partner for pasta dishes served with rich meat or mushroom sauces. It also beautifully complements roasted or grilled red meats, game and aged cheeses.

Serving and Cellaring
To fully appreciate Campofiorin 1998, serve it at 18°C. Blessed with fine potential, this vintage is built to age for 15 to 20 years, offering optimal enjoyment until at least 2018.

Other Characteristics
Created in 1964, this historic cuvée is often referred to as a "Supervenetian". It stands out for a profile that combines elegance, richness and power, the result of a reinvented Veronese technique.

An Iconic Rosso del Veronese IGT from the Veneto

The Estate
The story of Masi began in 1772 with the Boscaini family's first harvest in the Vaio dei Masi valley, in the heart of the Veneto. Today, although publicly listed, the estate remains under the control of the founding family, led by Sandro Boscaini and his brothers. Renowned worldwide for its mastery of the appassimento technique, this prestigious house crafts wines of great richness. It embodies the winemaking excellence of its region, upholding a long-standing tradition while embracing a contemporary pursuit of excellence.

The Vineyard
The vines used to produce this Veneto wine thrive in the torrent-carved valleys of the hills around Verona. This terroir enjoys soil and climate conditions comparable to those of the original Campofiorin vineyard in Marano di Valpolicella. The vines draw their nourishment from very deep alluvial soils resting on Eocene limestone bedrock.

Winemaking and Ageing
Campofiorin 1998 is produced using the estate's own double fermentation method. The wine made from fresh grapes undergoes a second fermentation with 25% whole bunches that have been dried for around six weeks. This second fermentation lasts about fifteen days at a temperature of 18 to 20°C and is immediately followed by malolactic fermentation. This distinctive process enhances the colour, structure and aromatic range of the wine. The wine is then aged in wood for 20 months, 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 70% Corvina, 25% Rondinella and 5% Molinara.