Campofiorin 2012

Masi double fermentation method. Fermented wine from the fresh grapes is re-fermented with 25% of whole semi-dried (dried for about six weeks) grapes of the same varieties. This fermentation lasts for about 15 days at 18-20°C. The malolactic takes place immediately afterwards. The process enriches the wine in alcohol, in colour, in extracts and in soft and elegant tannins, bringing also new flavours and perfumes at the same time. Minimum18 months in wood, 2/3 in Slavonian oak barrels of 90 hl, 1/3 in Allier and Slavonian new barrels of 600 liters, and min. 3 months bottle ageing.

Vineyards in the stream-filled valleys of the Veronese hills which enjoy similar pedoclimatic conditions to the original “Campofiorin” vineyard in Marano di Valpolicella. Very deep alluvial terrain on eocenic limestone. The growing season in 2012 has seen rather alternating weather conditions. The dry and decidedly “warm” winter was followed by a very cold start to the spring. The hot, dry summer in turn accelerated the succession of fenologic stages and maturation in mixed areas occurred in the first ten days of September. The harvest began on the low levels from the 10th September and about one week later in the hills at 400m above sea level. High temperatures and the lack of precipitation over the summer caused a reduction in the quantity of grapes (-10%), but the quality remains excellent and the grapes themselves are healthy, small and widely spaced, ideal for appassimento having good levels of acidity and sugars.

Bright ruby red colour. Intense aromas of berry fruit, cherries and spices such as black pepper and liquorice on the nose. Well balanced and full bodied on the palate with lively acidity. Soft, well-integrated tannins and elegant hints of berry fruit. Long and persistent finish.

A very versatile wine. Perfect with many different kinds of food such as pasta with rich sauces (based on meat or mushrooms), grilled or roasted red meats, game and mature cheeses. Recommended drinking temperature 18°C.