Masi : Campofiorin 2011

Tasting Characteristics and Advice for Masi's Campofiorin 2011

Tasting

Appearance
This wine reveals a brilliant ruby red colour, delicately highlighted by subtle violet hues at the edges of the glass.

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

Palate
The palate offers a beautiful balance, carried by good acidity and tannins that are both silky and supple. The finish lingers pleasantly, leaving an elegant sensation.

Food and Wine Pairing
This cuvée pairs wonderfully with pasta dishes accompanied by rich meat or mushroom sauces. It also enhances roasted or grilled red meats, game dishes and platters of mature cheeses.

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

The Elegance of Veneto Elevated by Masi

The Estate
The commercial history of the Masi House officially began with the founding of the winery in 1972 by Paolo Boscaini, although the family has been cultivating vines since 1772. Located in Gargagnago di Valpolicella, in Veneto, the company is now run by the Boscaini family, headed by Sandro Boscaini. Recognised worldwide, this iconic brand stands out for its strong ties to its territory 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 water-rich valleys of the hills around Verona. The vines flourish on very deep alluvial soils resting on a bedrock of Eocene limestone. These terroirs of Veneto enjoy pedoclimatic conditions very similar to those of the original vineyard in Marano di Valpolicella.

The Vintage
The year began under favourable auspices between April and June. However, strong winds on 27 May damaged some buds, leading to a yield reduction of around 10 to 15%. After a cool July, August and September proved very hot, accelerating ripening. As a result, harvesting began two to three weeks earlier than usual. Despite an overall reduced crop, the berries were perfectly healthy, rich in sugars and polyphenols, with lovely acidity. The dry, mild autumn then provided ideal conditions for the grape-drying process.

Winemaking and Ageing
The making of this Masi Campofiorin relies on the estate's signature double fermentation method. The wine made from fresh grapes undergoes a refermentation with the addition of 25% whole, slightly dried bunches over roughly six weeks. This second fermentation lasts around a fortnight at a controlled temperature of between 18 and 20°C, immediately followed by malolactic fermentation. The wine is then aged in wood for at least 18 months, split between Slavonian oak vats and new barrels from Allier and Slavonia. Finally, it 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.