Masi : Campofiorin 2007

Tasting Notes and Recommendations for Masi's Campofiorin 2007

Tasting

Appearance
The colour reveals a deep, intense ruby red hue.

Nose
The aromatic bouquet opens with enticing notes of cherry, delicately underscored by gentle spicy touches.

Palate
Full-bodied and bright, the palate offers 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
Wonderfully versatile, this red wine pairs beautifully with rich pasta dishes, roasted or grilled red meats, game, as well as mature cheeses.

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

A Veneto wine of seductive finesse and aromatic richness

The Estate
While the Boscaini family's winemaking history dates back to 1772, the Masi company was officially founded in 1972. Located in the Veneto, at the heart of the Valpolicella Classica, the estate is now led by Sandro Boscaini, nicknamed "Mr. Amarone". Still in the hands of the founding family, the estate stands out for its status as a Benefit Company and its environmental commitment through the "Masi Green Governance". A pioneer in the production of single-vineyard wines since 1958, this historic house has established itself as an undisputed leader and a world reference in the production of great Italian red wines.

The Vineyard
The vines used for this Veneto cuvée thrive in the torrential valleys of the hills around Verona, offering pedoclimatic conditions similar to the original terroir of Marano di Valpolicella. The vines draw their resources from very deep alluvial soils resting on an Eocene limestone base.

The Vintage
The year 2007 was awarded five stars by the estate's technical team. This exceptional vintage delivered remarkable grape quality, benefiting from ideal weather conditions to successfully carry out the appassimento process.

Winemaking and Ageing
The making of the Campofiorin 2007 is based on the estate's renowned double fermentation method. The wine, made from fresh grapes, undergoes a second fermentation with 25% slightly dried whole clusters. 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 for at least 18 months in wood, two-thirds in 90-hectolitre Slavonian oak casks and one-third in new 600-litre Allier and Slavonian oak barrels. The wine finally rests for a minimum of three months in bottle.

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