Masi : Campofiorin 2000

Characteristics and Tasting Notes for Masi's Campofiorin 2000

Tasting Notes

Appearance
This wine reveals a deep, dark red colour with subtle garnet highlights.

Nose
The bouquet offers intense aromas of ripe forest fruits, particularly marked by notes of blueberries and cooked cherries.

Palate
The palate is lively, revealing stewed fruit flavours accompanied by delicate hints of cinnamon. The wine finishes with a long, dry finish.

Food and Wine Pairing
Particularly versatile, this wine pairs beautifully with pasta dishes featuring rich meat or mushroom sauces. It also matches wonderfully with roasted or grilled red meats, game, and mature cheeses.

Serving and Cellaring
It is recommended to serve Campofiorin 2000 at 18°C. With an ageing potential estimated by the estate at between 15 and 20 years, it should be enjoyed by around 2020.

The Elegance of a Great Veneto Cuvée by Masi

The Estate
The Boscaini family's history began in 1772, but it was in 1972 that the company and the Masi brand were officially founded. Located in Gargagnago di Valpolicella in the Veneto, the estate is now led by Sandro Boscaini, nicknamed "Mr Amarone", alongside his brothers. The estate has established itself as a global benchmark thanks to its expertise in the appassimento technique and its dedication to showcasing native grape varieties. Masi is renowned for having created the "Supervenetian" category, blending tradition and innovation at the heart of the Veneto terroirs.

The Vineyard
The grapes for this Veneto wine come from plots located in the torrential valleys of the Verona hills. This area enjoys soil and climate conditions very similar to those of Campofiorin's historic vineyard, located in Marano di Valpolicella. Here, the vines are planted on very deep alluvial soils, resting on a bedrock of Eocene limestone.

The Vintage
The year 2000 enjoyed largely favourable weather conditions overall. The harvest produced healthy grapes with thick skins, a beautiful deep colour, and excellent sugar and acidity levels. During the drying period, occasional rainfall required the use of the estate's own Nasa (Natural Appassimento Super Assisted) technology, which helped preserve the perfect integrity of the bunches.

Winemaking and Ageing
Campofiorin 2000 is crafted using the estate's signature double fermentation method. The fresh grapes are first vinified in the traditional way. The wine then undergoes a secondary fermentation of around fifteen days, at a temperature of between 18 and 20°C, with the addition of 25% semi-dried whole bunches for nearly six weeks. Malolactic fermentation follows immediately afterwards. The wine is then aged for twenty-two months in wood: two-thirds in Slavonian oak casks and one-third in new oak barrels from Allier and Slavonia. Finally, the wine rests for a minimum of four months in bottle.

Grape Varieties
70% Corvina, 25% Rondinella, 5% Molinara