Masi : Campofiorin 1991

Characteristics and tasting tips for the Campofiorin 1991 by Masi

Tasting

Appearance
This wine displays a deep garnet-red colour.

Nose
The bouquet is lively and complex, revealing aromas of sweet and sour cherries interwoven with notes of dried fruit, with toasted almonds taking centre stage.

Palate
The attack is bright and appealing. The palate offers fine fruit concentration, supported by well-judged acidity, and stretches into a long, dry finish.

Food and wine pairing
Remarkably versatile, this red wine pairs beautifully with pasta dishes served with 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, serve at a temperature of 18°C. With considerable ageing potential estimated at more than 25 years, this vintage was best enjoyed until around 2016.

A Veneto red wine that embodies Masi's expertise

The estate
Although the Boscaini family's winemaking history dates back to 1772, the Masi company was officially founded in 1972. Located in Veneto, in the heart of Valpolicella Classica, the estate is now run by Sandro Boscaini, nicknamed “Mr. Amarone”. Still owned by the founding family, the estate stands out for its status as a Benefit Company and its environmental commitment through “Masi Green Governance”. A pioneer in producing crus as early as 1958, this historic house has established itself as an undisputed leader and a global benchmark in the production of fine Italian red wines.

The vineyard
The vines that produce this Veneto wine thrive in the torrent-carved valleys of the Veronese hills. This terroir enjoys soil and climate conditions similar to those of the original vineyard in Marano di Valpolicella. Here, the vines draw their nourishment from very deep alluvial soils resting on a bedrock of Eocene limestone.

The vintage
The growing season began with an early spring, marked by the threat of snow and frost in April. May then brought persistent rain and exceptionally cold weather. Fortunately, conditions improved markedly thereafter, allowing the vines to recover fully and yield exceptionally healthy grapes, perfectly suited to the drying process.

Winemaking and ageing
The Campofiorin 1991 is made using the estate's own distinctive ripasso method. In March, the freshly fermented wine undergoes a second fermentation on the grape pomace used for Amarone. This process, which lasts around twenty days at between 18 and 20°C, enriches the structure, tannins and aromas while raising the alcohol content by roughly two degrees. 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 bottle.

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