Masi : Campofiorin 1997

Characteristics and Tasting Notes for Masi's Campofiorin 1997

Tasting Notes

Appearance
A deep ruby red hue, adorned with delicate brown reflections at the rim.

Nose
The bouquet proves particularly intense, unveiling aromas of very ripe fruit harmoniously underscored by notes of sweet spices, where cinnamon expresses itself with great elegance.

Palate
Rich and full-bodied, the palate reveals delicious notes of ripe cherries, vanilla and cocoa. The whole is supported by lovely acidity and wonderfully supple tannins, extending into a lingering finish.

Food and Wine Pairing

Remarkably versatile, this wine pairs beautifully with pasta dishes featuring rich meat- or mushroom-based sauces. It also enhances roasted or grilled red meats, game and mature cheeses.

Serving and Cellaring

To fully appreciate the Campofiorin 1997, it is recommended to serve it at 18°C. With an ageing potential of 15 to 20 years, this vintage was best enjoyed until around 2017.

An Iconic Red Wine from Veneto by Masi

The Estate

Located in Gargagnago di Valpolicella in Veneto, the Masi company was officially founded in 1972, although the Boscaini family's winemaking history dates back to 1772. Today, the estate is still run by the founding family, with Sandro Boscaini at its helm. Renowned for its expertise in the appassimento technique, this prestigious brand is celebrated for producing wines that combine tradition and innovation. Deeply committed to sustainable development, the estate champions native grape varieties to craft wines that reflect the full richness of its historic terroir.

The Vineyard

The grapes destined for this Veneto wine come from vines planted in the torrential valleys of the hills of Verona. These plots benefit from soil and climate conditions very similar to those of the historic Campofiorin vineyard located in Marano di Valpolicella. The vines thrive on very deep alluvial soils, resting on a bedrock of Eocene limestone.

The Vintage

The year began with a cold, dry winter, followed by a sudden warming in March that triggered early vine development. Despite a very localised hailstorm in July causing minor damage, August and September proved dry and warmer than average. As a result, the harvest was brought forward by more than a week. The dry conditions and temperature fluctuations allowed for optimal drying of the bunches until 20 January, ensuring healthy berries with very high sugar content, excellent concentration and beautiful colour, although yields were 15 to 20% lower than the previous year.

Winemaking and Ageing

The making of the Campofiorin 1997 relies on the estate's signature double fermentation method. The wine, made from fresh grapes, undergoes a second fermentation with 25% slightly dried whole bunches. This second fermentation lasts around fifteen days at a temperature maintained between 18 and 20°C, immediately followed by malolactic fermentation. This process enhances aromatic complexity, colour, extract and tannin suppleness. The wine is then aged for 24 months in wood, two-thirds in 90-hectolitre Slavonian oak casks and one-third in new 600-litre barrels made of Allier and Slavonian oak. Finally, the wine rests for a minimum of four months in bottle.

Grape Varieties

This blend is made up of 70% Corvina, 25% Rondinella and 5% Molinara.