MASI Campofiorin Rosso del Veronese IGT
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“Full-bodied, smooth and velvety, but approachable and versatile in its food pairings. Combines simplicity with style, strength and majesty. This is the original Supervenetian created by Masi in 1964 and internationally recognised as a wine of “stupendous body and complexity”, the prototype for a new category of wines from the Veneto inspired by the Amarone production method (Burton Anderson). Its own production method was described by Hugh Johnson as “an ingenious technique”.
Grape varieties: Corvina, Rondinella, Molinara
Appaxximento: Masi’s expertise in grape drying technique.
Look: intense ruby red. Nose: ripe cherries and sweet spices
Palate: rich, intense cherries and berry fruit; good length and soft tannins.
Food Pairing: Exceptionally versatile. Good with pasta dishes dressed with rich sauces (meat or mushrooms); grilled or roast red meat, and game. Ideal with
“Masi double fermentation method. Fermented wine from the fresh grapes is re-fermented with 25% of whole semi-dried (dried for about six weeks) grapes of the same varieties. This fermentation lasts for about 15 days at 18-20°C. The malolactic takes place immediately afterwards. The process enriches the wine in alcohol, in colour, in extracts and in soft and elegant tannins, bringing also new flavours and perfumes at the same time.
The 2011 Campofiorin is an IGT Rosso del Veronese executed in a Ripasso style that sees a double fermentation on Amarone skins. Campofiorin is a wine that is dear to my heart because it has long been one of my top drinking choices while sitting by the fireplace on a cold winter’s night. It offers Ripasso intensity with brooding dark fruit nuances followed by a dense, chewy build.” Robert Parker: 91/100
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