Brolo Di Campofiorin Oro

The term “Brolo” (which corresponds to the French “ clos”) refers to vineyards surrounded by stone walls. Made using the Masi double fermentation technique, like Campofiorin. Freshly-picked grapes are vinified straight after harvest in controlled temperature conditions for 25 days at 22-24°C with the use of selected yeasts. The Oseleta component, which ripens at the end of October, is vinified separately. At the end of November a third wine, 30 % of lightly-dried Corvina grapes, is added to the blend, starting a fermentation process that lasts for 15 days at 23-25°C. The final and malolactic fermentation complete the process. Double fermentation gives the wines greater richness,both in terms of colour and tannins, endowing it with increased aromas and complexity of taste. 24 months in 600 litre “fusti veronesi”: 70% medium toasted Allier oak barrels, 30% Slavonian oak barrels. Then the wine is matured for a minimum of 4 months in bottle.

The Brolo di Campofiorin vineyards are located at Valgatara di Marano (in the heart of the Valpolicella Classico zone), and it is here that the grapes for the original Campofiorin were grown. Very deep alluvial soil on limestone.

A lovely deep ruby red with hints of berry fruit, preserves and vanilla. A very approachable wine. Rich and full-bodied on the palate packed with baked fruit, with hints of cocoa and vanilla on the finish.

A wine with great versatility. Good with pasta in rich sauces (meat based or mushrooms), also lovely with risotto, grilled red meat, roasts and well-aged cheeses.