Masi : Campofiorin 2000

Characteristics and tasting tips for the Masi Campofiorin 2000

Tasting

Colour
This wine reveals a deep, dark red colour, highlighted by subtle garnet hues.

Nose
The bouquet offers intense aromas of ripe forest fruits, with particularly pronounced notes of blueberries and cooked cherries.

Palate
The palate is lively, revealing flavours of stewed fruit accompanied by delicate touches of cinnamon. It all culminates in a long, dry finish.

Food and wine pairing
Particularly versatile, this wine is an ideal partner for pasta dishes served with rich meat or mushroom sauces. It also pairs beautifully with roast or grilled red meats, game and mature cheeses.

Serving and ageing
The Campofiorin 2000 is best served at a temperature of 18°C. With an ageing potential estimated by the estate at 15 to 20 years, it should be enjoyed until around 2020.

The elegance of a great Masi cuvée from Veneto

The estate
The history of the Boscaini family dates back to 1772, but it was not until 1972 that the company and the Masi brand were officially established. Located in Gargagnago di Valpolicella in Veneto, the estate is now run by Sandro Boscaini, nicknamed "Mr Amarone", alongside his brothers. The estate has become a global benchmark thanks to its expertise in the appassimento technique and its commitment to showcasing indigenous grape varieties. Masi is renowned for creating the "Supervenetian" category, combining tradition and innovation at the heart of the Veneto terroirs.

The vineyard
The grapes for this Veneto wine come from plots located in the torrential valleys of the hills around Verona. This area enjoys soil and climatic conditions very similar to those of the historic Campofiorin vineyard, located in Marano di Valpolicella. The vines are planted on very deep alluvial soils resting on an Eocene limestone bedrock.

The vintage
The 2000 vintage benefited from generally very favourable weather conditions. The harvest yielded healthy, thick-skinned grapes with a beautiful, intense colour, as well as excellent levels of sugar and acidity. During the drying period, spells of rain required the use of the NASA technological system (Natural Appassimento Super Assisted) developed by the estate, which preserved the bunches in perfect condition.

Vinification and maturation
The Campofiorin 2000 is made using the estate's signature double fermentation method. The fresh grapes are first vinified in the traditional way. The wine then undergoes a second fermentation lasting around fifteen days at a temperature of between 18 and 20°C, with the addition of 25% whole bunches that have been semi-dried for almost six weeks. Malolactic fermentation follows immediately afterwards. The wine is then aged in wood for twenty-two months: two thirds in large Slavonian oak casks and one third in new Allier and Slavonian oak barrels. Finally, the wine rests in bottle for at least four months.

Grape varieties
70% Corvina, 25% Rondinella, 5% Molinara