Masi : Campofiorin 2011

Characteristics and tasting tips for Masi Campofiorin 2011

Tasting

Colour
This wine displays a brilliant ruby red colour, delicately highlighted by subtle violet hints at the rim.

Nose
The aromatic bouquet opens with indulgent notes of cherry, harmoniously complemented by touches of sweet spices such as clove and vanilla.

Palate
The palate is beautifully balanced, supported by good acidity and tannins that are both silky and supple. The long, lingering finish leaves a pleasant impression of elegance.

Food and wine pairing
This cuvée will pair beautifully with pasta dishes served with rich meat or mushroom sauces. It will also enhance roasted or grilled red meats, game dishes and platters of aged cheeses.

Serving and cellaring
To fully appreciate this Masi Campofiorin, serve it at a temperature of 18°C. With excellent ageing potential, this wine can be enjoyed until 2031.

The elegance of Veneto, elevated by Masi

The estate
The commercial history of Masi officially began when Paolo Boscaini founded the winery in 1972, although the family has been growing vines since 1772. Located in Gargagnago di Valpolicella, in Veneto, the company is now run by the Boscaini family and headed by Sandro Boscaini. Renowned worldwide, this iconic brand stands out for its strong ties to the land and its status as a benefit corporation, making it an essential reference in the Italian wine landscape.

The vineyard
The grapes come from plots located in the river-rich valleys of the Veronese hills. The vines thrive on very deep alluvial soils lying on a bedrock of Eocene limestone. These Veneto terroirs enjoy soil and climate conditions very similar to those of the original vineyard in Marano di Valpolicella.

The vintage
The year got off to a promising start between April and June. However, strong winds on 27 May damaged some buds, reducing yields by around 10 to 15%. After a cool July, August and September proved very hot, accelerating ripening. As a result, the harvest began two to three weeks early. Despite an overall smaller crop, the berries were perfectly healthy, rich in sugars and polyphenols, with good acidity. The dry, mild autumn then provided ideal conditions for drying the bunches.

Vinification and ageing
This Masi Campofiorin is crafted using the estate's own double fermentation method. The wine made from fresh grapes undergoes a refermentation with the addition of 25% whole bunches that have been lightly dried for about six weeks. This second fermentation lasts around fifteen days at a controlled temperature of 18 to 20°C and is immediately followed by malolactic fermentation. The wine is then aged in wood for at least 18 months, split between large Slavonian oak casks and new Allier and Slavonian oak barrels. Finally, the wine rests for a minimum of three months in bottle before release.

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