Masi : Campofiorin 2007

Characteristics and Tasting Notes for Masi's Campofiorin 2007

Tasting

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

Nose
The aromatic bouquet opens with alluring notes of cherries, delicately underscored by soft spicy touches.

Palate
Full-bodied and vibrant, the palate reveals 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
Highly versatile, this red wine pairs beautifully with rich pasta dishes, roasted or grilled red meats, game, and mature cheeses.

Serving and cellaring
To fully enjoy 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 Combining Elegance and Aromatic Richness

The estate
While the Boscaini family's winemaking history dates back to 1772, the Masi company was officially established in 1972. Located in the Veneto region, at the heart of Valpolicella Classica, the estate is now led by Sandro Boscaini, nicknamed "Mr. Amarone". Still owned by the founding family, the estate stands out for its status as a Benefit Company and its environmental commitment through the "Masi Green Governance" initiative. A pioneer in the production of single-vineyard crus 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 Verona hills, offering pedoclimatic conditions similar to the original terroir of Marano di Valpolicella. The vines draw their resources from very deep alluvial soils resting on a base of Eocene limestone.

The vintage
The 2007 vintage was awarded five stars by the estate's technical team. This exceptional vintage produced remarkably high-quality grapes, benefiting from ideal weather conditions to successfully carry out the appassimento process.

Winemaking and ageing
The production of the Campofiorin 2007 relies on the estate's renowned double fermentation method. The wine, made from fresh grapes, undergoes a second fermentation with 25% whole, lightly dried grapes. This stage lasts approximately 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 barrels from Allier and Slavonia. Finally, the wine rests for a minimum of three months in bottle.

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