Masi : Campofiorin 1998

Characteristics and Tasting Notes for Masi's Campofiorin 1998

Tasting Notes

Appearance
This wine reveals a deep ruby red hue, enhanced by delicate garnet highlights.

Nose
The bouquet is both clean and powerful, releasing intense aromas of ripe fruit intertwined with indulgent notes of caramelized sugar and dates.

Palate
Full-bodied and generous, the palate offers a lovely breadth marked by flavors of well-ripened cherries. A bright acidity perfectly balances tannins that are both firm and silky, leading to a long, dry finish.

Food and Wine Pairing
Highly versatile, this cuvée pairs beautifully with pasta dishes featuring rich meat or mushroom sauces. It also enhances roasted or grilled red meats, game, and aged cheeses.

Serving and Aging
To fully appreciate the Campofiorin 1998, it is recommended to serve it at 18°C. With fine aging potential, this vintage is built for a cellaring period of 15 to 20 years, allowing for optimal tasting until at least 2018.

Other Characteristics
Created in 1964, this historic cuvée is often referred to as a "Supervenetian." It stands out for its profile combining elegance, richness, and power, the result of a reinvented Veronese technique.

An Iconic Rosso del Veronese IGT from Veneto

The Estate
The history of the Masi house began in 1772, with the first harvest carried out by the Boscaini family in the Vaio dei Masi valley, in the heart of Veneto. Today, although publicly listed, the estate remains under the control of the founding family, led by Sandro Boscaini and his brothers. Renowned worldwide for its mastery of the appassimento technique, this prestigious brand crafts wines of remarkable richness. It embodies the winemaking excellence of its region, carrying on a historic legacy while embracing a spirit of contemporary excellence.

The Vineyard
The vines used to produce this wine from Veneto thrive in the torrential valleys of the Veronese hills. This terroir enjoys soil and climate conditions comparable to those of the original Campofiorin vineyard located in Marano di Valpolicella. The vines draw their resources from very deep alluvial soils, resting on a base of Eocene limestone.

Winemaking and Aging
The production of the Campofiorin 1998 relies on the estate's signature double fermentation method. The wine, made from fresh grapes, undergoes a second fermentation with 25% whole clusters that have been dried beforehand for about six weeks. This second fermentation lasts around two weeks at a temperature between 18 and 20°C, immediately followed by malolactic fermentation. This unique process enhances the wine's color, structure, and aromatic range. Aging then takes place over 20 months in wood, two-thirds in Slavonian oak casks and one-third in new barrels from Allier and Slavonia. A minimum rest of four months in bottle rounds out the process.

Grape Varieties
This blend is made up of 70% Corvina, 25% Rondinella, and 5% Molinara.