Masi : Campofiorin 1999

Characteristics and Tasting Notes for Masi's Campofiorin 1999

Tasting Notes

Appearance
This wine reveals a deep, dark red colour, its evolution marked by subtle brown and garnet hues at the rim of the glass.

Nose
The bouquet is expansive, lively and remarkably complex. It expresses seductive aromas of candied fruit, plum and fig, harmoniously blended with tertiary notes of undergrowth, coffee and mocha, alongside delicate smoky and meaty touches.

Palate
Rich and generous, the palate offers a lovely fruity concentration supported by smooth, silky tannins. The balance is remarkable, thanks to an acidity that preserves its full vibrancy. The finish, beautifully long, lingers on delicious notes of bitter cherry.

Food and Wine Pairing
This versatile red wine pairs wonderfully with flavourful dishes such as pasta with rich meat or mushroom sauces. It will also enhance grilled or roasted red meats, game, and mature cheeses.

Serving and Ageing
To fully appreciate this 1999 vintage, it is recommended to serve it at a temperature of around 18°C. With an initial ageing potential of 15 to 20 years, this wine benefited from careful re-corking by the estate in 2021, allowing it to be enjoyed at its best today while extending its cellaring potential.

A Rich and Iconic Veneto Wine by Masi

The Estate
Officially founded under this name in 1972, the Masi Agricola company is based in Gargagnago di Valpolicella, in the heart of the Veneto. Although the family's winemaking history dates back to 1772, it was in the 20th century that the brand established itself worldwide. Now led by Sandro Boscaini and his family, this historic house is renowned for its pioneering role in developing Amarone and the appassimento technique. Combining tradition and innovation, the estate also stands out for its strong commitment to environmental sustainability.

The Vineyard
The vines destined for this Veneto wine thrive in the torrent-carved valleys of the Verona hills. They benefit from ideal soil and climate conditions, similar to those found in the original terroir of Marano di Valpolicella. The vines are planted on very deep alluvial soils resting on a base of Eocene limestone. This exceptional terroir gives the grapes remarkable concentration and quality.

Winemaking and Ageing
This wine is crafted using the estate's distinctive double fermentation method. Wine made from fresh grapes undergoes a refermentation with 25% whole, lightly dried grapes over roughly six weeks. This second fermentation lasts around fifteen days at a controlled temperature of 18 to 20°C, immediately followed by malolactic fermentation. The wine is then aged for 20 months in wood: two-thirds in 90-hectolitre Slavonian oak foudres and one-third in new 600-litre barrels made from Allier and Slavonian oak. Finally, the wine rests for a minimum of four months in bottle before release.

Grape Varieties
Corvina (70%), Rondinella (25%), Molinara (5%).