Masi : Campofiorin 1991

Characteristics and Tasting Notes of Masi's Campofiorin 1991

Tasting Notes

Appearance
This wine reveals a deep garnet red hue.

Nose
The bouquet is vivid and complex, revealing aromas of sweet and bitter cherries, intertwined with notes of dried fruits and a lovely dominance of toasted almonds.

Palate
The attack is bright and appealing. The palate offers a beautiful fruity concentration supported by just the right acidity, extending into a long, dry finish.

Food and Wine Pairing
Highly versatile, this red wine pairs wonderfully with pasta dishes accompanied by rich meat or mushroom sauces. It also enhances roasted or grilled red meats, game, and mature cheeses.

Serving and Cellaring
To fully appreciate the Campofiorin 1991, it is recommended to serve it at a temperature of 18°C. With a great aging potential estimated at over 25 years, this vintage was best enjoyed until around 2016.

A Veneto Red Wine Emblematic of Masi's Expertise

The Estate
Although the Boscaini family's winemaking history began in 1772, the Masi company was officially founded in 1972. Located in Veneto, at the heart of the Valpolicella Classica, the estate is today led by Sandro Boscaini, nicknamed "Mr. Amarone." Still in the hands of the founding family, the estate stands out for its status as a Benefit Company and its environmental commitment through the "Masi Green Governance." A pioneer in the crafting of 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 that give rise to this Veneto wine flourish in the torrential valleys of the Veronese hills. This terroir benefits from soil and climate conditions similar to those of the original vineyard located in Marano di Valpolicella. The vines draw their resources from very deep alluvial soils, resting on a bedrock of Eocene limestone.

The Vintage
The growing season began with an early spring, marked by risks of snow and frost in April. May then brought persistent rain and exceptional cold. Fortunately, the weather improved significantly afterward, allowing the vines to fully recover and produce grapes of excellent health, perfectly suited to the drying process.

Winemaking and Aging
The making of Campofiorin 1991 relies on the estate's specific ripasso method. The freshly fermented wine undergoes a second fermentation in March, in contact with the grape skins destined for Amarone. This process, lasting around twenty days and maintained between 18 and 20°C, enriches the structure, tannins, and aromas while increasing the alcohol content by about two degrees. A malolactic fermentation follows immediately. The wine is then aged for three years in large 90-hectolitre Slavonian oak casks, before a final rest of at least six months in the bottle.

Grape Varieties
This wine is a blend of 60% Corvina, 25% Rondinella, 10% Molinara, and 5% Rossignola.