Masi : Campofiorin 2008

Characteristics and tasting tips for the Campofiorin 2008 by Masi

Tasting

Colour
This wine displays a deep, bright red colour with delicate violet highlights.

Nose
The bouquet opens with intense notes of ripe fresh fruit and lightly dried berries, harmoniously complemented by touches of sweet spice reminiscent of vanilla and cinnamon.

Palate
Full, complex and beautifully round, this wine is both highly enjoyable and approachable. The long, persistent finish reveals indulgent flavours of ripe fruit, cherry, blueberry and vanilla.

Food and wine pairings
Remarkably versatile, this red wine is an ideal partner for pasta dishes served with rich meat or mushroom sauces. It will also enhance roasted or grilled red meats, game dishes and aged cheeses.

Serving and cellaring
To fully enjoy the aromas of this Campofiorin 2008, serve it at 18°C. With 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, in the heart of Veneto, the renowned Masi Agricola is a historic name whose wine estate dates back to 1772. Today, the estate is run by the founding family, with Sandro, Bruno and Mario Boscaini at the helm. Renowned for its expertise in the appassimento technique, this prestigious house stands out for its production of iconic wines. It draws on centuries of know-how while embracing an environmentally friendly approach.

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

The vintage
The growing season began with abundant rainfall in April and June, supporting the growth of the vines. The drier months of July and August caused mild water stress, promoting the concentration of colour and aromas. Wide temperature variations between day and night accompanied the development of the berries. Above-average temperatures led to a slightly early ripening, yielding healthy, well-aerated bunches at harvest, which began on 22 September.

Vinification and ageing
The production of this Campofiorin relies on the estate's signature double fermentation method. The wine made from fresh grapes is refermented with 25% whole bunches of the same varieties, which have been dried for around six weeks. This second fermentation, which begins in mid-November, lasts about a fortnight at a temperature of 18 to 20°C and is immediately followed 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, divided between large Slavonian oak casks and new Allier and Slavonian oak barrels, followed by a minimum of three months' bottle ageing.

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