|The Vine at Bridges||USD 18.00 $18.00 750ml|
|Fine Wines International||USD 20.00 $20.00 750ml|
Masi Corvina Blend Veronese IGT Campofiorin 2008
The happy result of an intuitive experiment, this was created by Masi in 1964 from Corvina, Rondinella and Molinara grapes. It is a classic 'Supervenetian Red' that demonstrates the excellence of its terroir, the outstanding character of local grapes and the uniqueness of the production method.
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.
Editorial Reviews for Masi Corvina Blend Veronese IGT Campofiorin
A little smoky and earthy on the nose which is curiously a bit nutty as well. Made in a polished, fairly rich style, this features a nice blend of fresh plum and dried cherry fruit that's a bit medicinal and short but smooth as silk with a hint of vanilla over the wild cherry fruit up front, and sneaky length, with flavors of grapes skin and minerals on the crisp little finish. 87pts
Three and a half glasses
Very fruity on the nose. Concentrated fruit and viscous in the mouth with sharp acidity and a noticeable lack of tannin on the medium finish.
Four and a half glasses
Et scoop til 40,- DKK i Netto.
The nose showed black cherry, herbs, and dark wood tones. On the palate it showed a light to medium body with juicy, ripe red berry and a note of cedar, which stayed through the close. The 2009 Campofiorin represents great value. It's clean and fruity with enough depth to keep you interested throughout the bottle.
Medium to full-bodied, with lots of concentrated fruit. Notes of black cherry, sweet spice, and chocolate dominate.
Great red from our anniversary dinner at Quattro in 2012
External Reviews for Masi Corvina Blend Veronese IGT Campofiorin
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.
TASTING NOTES: Fruity cherry and plum aromas, with vanilla, cinnamon and spice notes. Shows sublime, soft tannins on the palate, with fresh acidity. Finish is long and persistent, with ripe fruit flavors and a touch of sweet spiciness. HARVEST NOTES: Favorable weather between April and June, apart from the strong winds on 27th of May which broke many loose shoots, resulting in a limited loss of yield of around 10% -15%. July was generally cold, followed by a very warm August and September, which favored an early ripening. The harvest was 2-3 weeks earlier than average: in the low-lying hills it began on 6th September, and on the higher slopes on the 15th. The grapes were healthy with good acidity, high sugar levels and above-average levels of polyphenols. The warm, dry autumn really favored the appassimento process. REGION: Italy / Veneto Campofiorin is the original “Supervenetian,” made with Masi’s double fermentation technique. A specialty wine, this red is made from local Veronese grapes Corvina, Rondinella and Molinara vinified and then re-fermented with a small percentage of semi-dried grapes of the same varieties. Vineyards in the valleys of the Veronese hills have similar conditions to the original “Campofiorin” vineyard in Marano di Valpolicella, with very deep alluvial and eocenic limestone soil. Fermented wine from fresh grapes is re-fermented with 25% of whole grapes semi-dried (for about 6 weeks) of the same varieties. This fermentation takes about 15 days at 18-20°C, and malolactic follows. The wine is aged at least 18 months in wood, 2/3 in 90-hectoliter Slavonian oak botti, 1/3 in 600-liter Allier and Slavonian barrels, new, and a minimum 3 months in bottle. FOOD PAIRING: This very versatile wine is perfect with various foods, including pasta with rich meat- or mushroom-based sauces, grilled or roasted red meats, game and mature cheeses. PH: 3.59 ACIDITY: 5.07 g/l ABV: 13.27%
A savory red, with smoke, dried herb and earth notes. Fresh and well-suited to meat on the grill, this features moderate tannins and subtle accents of dried black currant and melted licorice. Drink now through 2018.
Masi is of course well-known for being an outstanding producer in the Veneto of Amarone and Valpolicella wines. Campofiorin originally was a Valpolicella "Ripasso", but now they have decided to take this rich red to another level entirely. Carefully selected Corvina, Rondinella and Molinara grapes are vinified normally as if to produce a Valpolicella. Then, as in the production of Amarone, grapes that have been dried, intensifying the flavors and sugars are added to this finished wine allowing it to re-ferment over a period of about 6 weeks. This brings another dimension of flavor and complexity to the fresh Veronese red wine. After this second fermentation the wine is aged 2/3 in large Slavonian oak casks and 1/3 in smaller new oak barrels, both Allier and Slavonian. In the end the finished wine is cross between Amarone and Valpolicella that is unique and compelling. It's a rich, zesty red that shows generous, ripe aromas of plums and cherry and spice. Bold and rich flavors of berry fruits bitter chocolate wood sap and smoke with a lively balance and velvety tannins. If you love Amarone, (and who doesn't?) but want a wine with everyday style and value, this is the ticket! Don't miss it!
Dichtes Rubin mit purpuren Reflexen. In der Nase fruchtig und würzig. Es zeigen sich Aromen von reifen, schwarzen Beeren, dunkler Konfitüre, Dörrfrüchten, Rosinen, aber auch warmwürzige Komponenten. Im Gaumen von ausgewogener Textur. Saftig-elegant, von einer animierenden Säure begleitet. Die Gerbstoffe sind präsent aber feinmaschig. Ein vollmundiger Körper mit einer vielschichtigen Gaumenaromatik, angenehm strukturiert. Der Abgang zeigt ist von guter Länge und aromatischer Nachhaltigkeit.
70% Corvina, 25% Rondinella, 5% Molinara.Deep ruby red colour. Cherries and intriguing aromas of mild spices on the nose. Bright and well rounded at the same time on the palate; baked cherry and plum flavours with hints of cinnamon and vanilla. Excellent balance between the supporting acidity and soft tannins. Full bodied finish with delightful hints of cocoa. 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.
The great darling of Valpolicella, Campofiorin is a ripasso-style red that undergoes a special double fermentation, although the label does not mention "ripasso." It shows impressive personality and complexity, with spice, ripe fruit, leather and dried ginger aromas. - M.L. Fresh and spicy, this light-bodied red offers flavors of raspberry pie, dried rose petal and grilled plum. Light tannins show on the finish. Drink now. 21,000 cases imported. -AN
Food Pairings for Masi Corvina Blend Veronese IGT Campofiorin
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