Masi : Campofiorin 1998

Characteristics and Tasting Notes for Masi's Campofiorin 1998

Tasting Notes

Appearance
This wine reveals 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-bodied and generous, the palate offers impressive breadth marked by flavours of well-ripened cherries. A bright acidity perfectly balances tannins that are both firm and silky, leading to a long, dry finish.

Food and Wine Pairing
Highly versatile, this cuvée pairs beautifully with pasta dishes featuring rich meat- or mushroom-based sauces. It also enhances roasted or grilled red meats, game, and mature cheeses.

Serving and Ageing
To fully appreciate the Campofiorin 1998, it is recommended to serve it at a temperature of 18°C. With fine ageing potential, this vintage is built for a cellaring period of 15 to 20 years, allowing for 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 its profile combining elegance, richness and power, the result of a reinvented Veronese technique.

An Iconic Rosso del Veronese IGT from Veneto

The Estate
The history of the Masi house began in 1772, with the first harvest carried out by the Boscaini family in the Vaio dei Masi valley, at the heart of 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 brand crafts wines of great richness. It embodies the winemaking excellence of its region, carrying on a historic expertise while embracing a commitment to contemporary excellence.

The Vineyard
The vines used to produce this wine from Veneto flourish in the torrential valleys of the Veronese hills. This terroir enjoys pedoclimatic conditions comparable to those of the original Campofiorin vineyard located in Marano di Valpolicella. The vines draw their resources from very deep alluvial soils, resting on a bedrock of Eocene limestone.

Winemaking and Ageing
The making of the Campofiorin 1998 relies on the estate's signature double fermentation method. The wine, made from fresh grapes, undergoes a secondary fermentation with 25% whole clusters that have been previously dried for around six weeks. This second fermentation lasts about a fortnight at a temperature between 18 and 20°C, immediately followed by malolactic fermentation. This distinctive process enhances the colour, structure and aromatic range. The wine is then aged for 20 months in wood, two-thirds in Slavonian oak casks and one-third in new barrels from Allier and Slavonia. A minimum rest of four months in bottle rounds out the process.

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