Masi : Campofiorin 1999

Characteristics and tasting notes for the Campofiorin 1999 by Masi

Tasting

Appearance
This wine reveals a deep, dark red colour, its evolution betrayed by subtle brown and garnet highlights at the rim of the glass.

Nose
The bouquet is expansive, lively and highly complex. It offers enticing aromas of candied fruit, plum and fig, harmoniously intertwined with tertiary notes of undergrowth, coffee and mocha, along with delicate smoky and meaty nuances.

Palate
Rich and generous, the palate shows fine fruit concentration supported by smooth, silky tannins. The balance is remarkable, thanks to an acidity that retains all its freshness. The long finish lingers on delicious notes of bitter cherry.

Food and wine pairing
This versatile red wine pairs beautifully with flavourful dishes such as pasta served with rich meat or mushroom sauces. It will also enhance grilled or roasted red meats, game and mature cheeses.

Serving and cellaring
To fully appreciate this 1999 vintage, serve at around 18°C. With an initial ageing potential of 15 to 20 years, this wine was carefully recorked by the estate in 2021, allowing it to be enjoyed at its best now while extending its cellaring life.

A rich and iconic Veneto wine from Masi

The estate
Officially founded under this name in 1972, Masi Agricola is based in Gargagnago di Valpolicella, in the heart of Veneto. Although the family's winemaking history dates back to 1772, it was in the 20th century that the brand gained worldwide recognition. Now run by Sandro Boscaini and his family, this historic house is renowned for its pioneering role in the production of Amarone and the appassimento technique. Combining tradition and innovation, the estate also stands out for its strong commitment to environmental sustainability.

The vineyard
The vines for this Veneto wine thrive in the torrent-carved valleys of the Veronese hills. They benefit from ideal soil and climate conditions, similar to those of the original terroir of Marano di Valpolicella. The vines are planted on very deep alluvial soils over a bedrock of Eocene limestone. This exceptional terroir gives the grapes remarkable concentration and quality.

Winemaking and ageing
This wine is made using the estate's distinctive double fermentation method. Wine made from fresh grapes undergoes a second fermentation with 25% whole grapes that have been lightly dried for around six weeks. This second fermentation lasts about 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 20 months: two thirds in 90-hectolitre Slavonian oak casks and one third in new 600-litre barrels made from Allier and Slavonian oak. Finally, the wine rests for at least four months in bottle before release.

Grape varieties
Corvina (70%), Rondinella (25%), Molinara (5%).