Masi : Campofiorin 2008

Characteristics and Tasting Tips for Masi's Campofiorin 2008

Tasting Notes

Appearance
This wine reveals a deep, bright red colour, highlighted by delicate violet hues.

Nose
The aromatic bouquet opens with intense notes of fresh, well-ripened fruit and slightly dried berries. The whole is harmoniously rounded out by touches of sweet spice, reminiscent of vanilla and cinnamon.

Palate
Full-bodied, complex and wonderfully rounded, this wine offers a highly enjoyable and approachable tasting experience. The finish, marked by fine persistence, reveals indulgent flavours of ripe fruit, cherry, blueberry and vanilla.

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

Serving and Ageing
To fully appreciate the aromas of this Campofiorin 2008, it is recommended to serve it at a temperature of 18°C. Boasting excellent ageing potential, this vintage can be enjoyed until at least 2028.

A Complex and Iconic Red Wine from Veneto by Masi

The Estate
Located in Gargagnago di Valpolicella at the heart of Veneto, the renowned Masi Agricola estate is a historic figure whose winemaking origins date back to 1772. Today, the estate is led by the founding family, with Sandro, Bruno and Mario Boscaini at the helm of the company. Celebrated for its expertise in the appassimento technique, this prestigious house is known for producing iconic wines. It draws on centuries-old know-how while embracing an environmentally conscious approach.

The Vineyard
The grapes come from plots located in the torrent valleys of the hills around Verona. These Veneto terroirs enjoy soil and climate conditions very similar to those of the historic vineyards of Marano di Valpolicella. The vines thrive on particularly deep alluvial soils, resting on a bedrock of Eocene limestone.

The Vintage
The growing cycle began with abundant rainfall in April and June, supporting vine growth. The drier months of July and August brought a slight water stress, encouraging concentration of colour and aroma. Significant temperature swings between day and night accompanied berry development. Temperatures above seasonal norms led to a slightly early ripening, resulting in healthy, well-aerated grapes at harvest, which began on 22 September.

Winemaking and Ageing
This Campofiorin is crafted using the estate's signature double fermentation method. The wine, made from fresh grapes, undergoes a second fermentation with 25% whole clusters of the same varieties, previously dried for around six weeks. This second fermentation, beginning in mid-November, lasts around a fortnight at a temperature of 18 to 20°C, followed immediately by malolactic fermentation. This process enhances the wine's colour, structure and aromatic complexity. The wine is then aged for at least eighteen months in wood, split between Slavonian oak casks and new barrels from Allier and Slavonia, before a minimum of three months' refinement in bottle.

Grape Varieties
This wine is crafted from a blend of 70% Corvina, 25% Rondinella and 5% Molinara.