Masi : Campofiorin 1995

Characteristics and Tasting Notes for Masi's Campofiorin 1995

Tasting Notes

Appearance
This wine reveals a medium-density red colour, adorned with garnet highlights and subtle brick nuances at the rim, reflecting its beautiful evolution.

Nose
The aromatic bouquet is vibrant and complex. It blends scents of fruit, wood and sweet spices, enriched with balsamic touches, dried fruit, coffee and light animal notes.

Palate
Majestic, full-bodied and spicy, the palate offers indulgent flavours of sweet cherry, morello cherry and dried fig. The tannins are wonderfully supple and particularly graceful, leading into a long, velvety finish.

Food and Wine Pairing
This versatile wine will pair wonderfully with pasta dishes featuring rich meat or mushroom sauces. It will also beautifully complement roasted or grilled red meats, game, and mature cheeses.

Serving and Cellaring
This Campofiorin 1995 is best served at a temperature of 18°C. Boasting excellent ageing potential, this wine can be kept until at least 2020.

A Pioneering and Majestic Wine from Veneto by Masi

The Estate
Located in Gargagnago di Valpolicella at the heart of Veneto, the Masi Agricola estate is an unmissable reference whose history began with a first harvest in 1772. Still led by the founding Boscaini family, with Sandro Boscaini at the helm, the estate has established itself worldwide thanks to its mastery of the appassimento technique. The estate has succeeded in creating iconic wines and has even turned some of its cuvées into a genuine recognised brand. Combining tradition, innovation and sustainable practices, Masi now shines on the international stage while preserving the unique identity of its historic terroirs.

The Vineyard
The grapes come from vineyards located in the torrential valleys of the hills around Verona. These plots enjoy soil and climate conditions similar to those of the original Campofiorin vineyard in Marano di Valpolicella. These vines from Veneto thrive on very deep, alluvial soils resting on a bedrock of Eocene limestone.

The Vintage
The year 1995 proved exceptional for wines made from dried grapes. Despite an unstable and particularly cold summer season, the weather improved markedly just before harvest. This shift allowed the berries to reach optimal ripeness, with excellent sugar and acidity levels. During the drying phase, the dry, windy climate, combined with wide temperature swings between day and night, encouraged rapid drying while preventing the development of mould.

Winemaking and Ageing
This Campofiorin 1995 is crafted using the estate's signature double fermentation method, an evolution of the Ripasso technique. The wine made from fresh grapes undergoes a second fermentation with 25% slightly dried whole clusters over approximately 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 in 90-hectolitre Slavonian oak casks for 18 to 24 months. Finally, it rests in bottle for at least four months before release.

Grape Varieties
This wine is a blend of 65% Corvina, 25% Rondinella and 10% Molinara.