Campofiorin 2019

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.

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. 92 Points James Suckling - Exuberant morello cherries, raspberry coulis and subtler notes of dried orange peel come to the surface. The medium-bodied palate has some bite with a solid backbone of firm tannins.

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.