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Masi Campofiorin IGT 2012

Winemaker's Notes:

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. Campofiorin is one of Masi’s unique speciality wines, fermented wine from the fresh grapes is re-fermented with 25% of whole semi-dried grapes of the same varieties. The wine is a deep ruby red colour with cherries and intriguing aromas of mild spices on the nose. It is bright and well rounded at the same time on the palate displaying baked cherry and plum flavours with hints of cinnamon and vanilla. There is excellent balance between the supporting acidity and soft tannins; a full-bodied finish with delightful hints of cocoa. A very versatile wine; perfect with many different kinds of food such as pasta with rich sauces (based on meat or mushrooms), grilled or roasted red meats, game and mature cheeses.

Region: Italy » Veneto

Vintages

  • 2012

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Winery: MASI
Color: Red
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MASI:
The Boscaini family have been the owners of the Masi vineyards for six generations. Sandro Boscaini is the company president. The other members of the family involved are Sandro's children: Alessandra and Raffaele, and his brothers: Bruno who looks after the production processes, and Mario who is a sleeping partner in the company.

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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. Campofiorin is one of Masi’s unique speciality wines, fermented wine from the fresh grapes is re-fermented with 25% of whole semi-dried grapes of the same varieties. The wine is a deep ruby red colour with cherries and intriguing aromas of mild spices on the nose. It is bright and well rounded at the same time on the palate displaying baked cherry and plum flavours with hints of cinnamon and vanilla. There is excellent balance between the supporting acidity and soft tannins; a full-bodied finish with delightful hints of cocoa. A very versatile wine; perfect with many different kinds of food such as pasta with rich sauces (based on meat or mushrooms), grilled or roasted red meats, game and mature cheeses.

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