Masi : Campofiorin 2007

Characteristics and tasting notes for the Campofiorin 2007 by Masi

Tasting

Colour
The wine displays a deep, intense ruby-red hue.

Nose
The aromatic bouquet opens with alluring notes of cherry, delicately underscored by gentle hints of spice.

Palate
Ample and vibrant, the palate delivers indulgent flavours of plum, cooked cherry, vanilla and cinnamon. The acidity is perfectly balanced by silky tannins, leading to a generous finish with subtle hints of cocoa.

Food and wine pairing
Remarkably versatile, this red wine is an ideal match for pasta dishes in rich sauces, roast or grilled red meats, game and mature cheeses.

Serving and cellaring
To fully appreciate the Campofiorin 2007, serve it at a temperature of 18°C. With excellent ageing potential, it can be cellared and enjoyed until around 2027.

A wine from Veneto that captivates with its finesse and aromatic richness

The estate
Although the Boscaini family's winemaking history dates back to 1772, the Masi company was officially founded in 1972. Located in Veneto, in the heart of Valpolicella Classica, the estate is now run by Sandro Boscaini, nicknamed “Mr. Amarone”. Still owned by the founding family, the estate stands out for its status as a Benefit Company and its environmental commitment through “Masi Green Governance”. A pioneer in producing crus as early as 1958, this historic house has established itself as an undisputed leader and a world benchmark in the production of fine Italian red wines.

The vineyard
The vines for this cuvée from Veneto thrive in the torrent-carved valleys of the Veronese hills, where soil and climate conditions are similar to those of the original terroir of Marano di Valpolicella. The vines draw their nourishment from very deep alluvial soils lying over a bedrock of Eocene limestone.

The vintage
The 2007 vintage was awarded five stars by the estate's technical team. This exceptional year yielded grapes of remarkable quality, benefiting from ideal weather conditions for successfully carrying out the grape-drying process.

Vinification and ageing
The Campofiorin 2007 is crafted using the famous double fermentation method developed by the estate. The wine made from fresh grapes is refermented with 25% lightly dried whole bunches. This stage lasts around fifteen days at a controlled temperature of between 18 and 20°C, immediately followed by malolactic fermentation. The wine is then aged in wood for at least 18 months, two-thirds in 90-hectolitre Slavonian oak casks and one-third in new 600-litre Allier and Slavonian oak barrels. Finally, the wine rests for a minimum of three months in bottle.

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