Campofiorin

Made with Masi's double fermentation method where the wine from the fresh grapes are re-fermented with 25% of the whole semi-dried grapes (dried for about six weeks) of the same varieties. This fermentation lasts for about 15 days at 18-20°C. The malolactic fermentation takes place immediately afterwards. The process enriches the wine in colour and alcohol while extracting elegant tannins, which brings additional new flavours and aromas. The wine is matured for a minimum18 months in wood, 2/3 in Slavonian oak barrels of 90 hl, 1/3 in Allier and Slavonian new barrels of 600 liters, and a minimum of 3 months of bottle ageing.

Vineyards in the stream-filled valleys of the Veronese hills which enjoy similar climatic conditions to the original “Campofiorin” vineyard in Marano di Valpolicella. Very deep alluvial terrain with limestone soil.

Intense ruby red with aromas of ripe cherries and sweet spices. Sumptuous and rich, intense berry fruit; soft tannins with lingering flavours.

An exceptionally versatile wine. Good with pasta dishes dressed with rich sauces (meat or mushrooms). Also a great accompaniment for grilled and roasted meat. Ideal with well-aged cheese.