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 Compofiorin

MASI Campofiorin

Italy
REGION
Veneto
SIZE
75cl
ABV
13%
VINTAGE
2015
IN STOCK
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£15.47
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£17.47 per single bottle
Grape varieties: Corvina, Rondinella, Molinara
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TASTING NOTES
Attractive, aromatic nose dominated by cherries and spice. Well- balanced, full-bodied palate with notes of ripe red fruit, cherry liqueur and blueberries. Long aftertaste with hints of vanilla and cocoa.

FOOD PAIRING
Beef · Pasta · Lamb · Game (deer, venison)

PRODUCER

Though run by the Boscaini family for six generations, it is really in the last fifty years that Masi has established itself as one of the Veneto’s most innovative wine producers. In the late 1950s, they identified certain historic vineyard plots which are vinified as Amarone and bottled separately to this day. In 1964, they launched the now-legendary Campofiorin, which revived the technique of a second fermentation with semi-dried grapes. Masi have also rescued the ancient Oseleta variety from extinction, and continue to use it in two of their celebrated “Supervenetian” wines. 

VINEYARD
The grapes were grown in valleys of the Veronese hills in deep alluvial terrain over eocenic limestone. 

WINERY
Campofiorin is one of Masi’s specialities, made using the double fermentation technique. Fermented wine from fresh grapes is re-fermented with twenty-five percent of whole semi-dried grapes of the same varieties. This fermentation lasts for about fifteen days and is followed by the malolactic. The wine then spent a minimum of eighteen months in wood, a mixture of old and new ninety-hectolitre and 600-litre barrels. 

SPEC

Characteristics
ABV 13%
Awards
Closure Cork
Size 75cl
Grape Variety Corvina Blend
Vintage 2015
Location
Country Italy
Region Veneto
Masi Campofiorin
ReviewerThe Guardian UK Edition - David Williams / FromUnited Kindom / Date05 Dec 2017
Another gem that sometimes seems to be hiding in plain sight is this evergreen red blend from Veneto wine family Masi. Something about the instantly familiar label and the fact it has always been a fovourite of the more traditional end of the Italian restaurant market might suggest it’s a bit of a stuffy old relic. Tasting a couple of vintages recently was a reminder of how good it still is, even as the release of its 50th vintage (the 2014) approaches. The 2012 has a richness that stems from re-fermenting the wine with dried grapes, which gives a touch of the bitter chocolate of the classic dried grape wines of Amarone della Valpolicella, but with a vivid, vivacious, tomato pasta-friendly cherry character.
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