Masi - Brolo di Campofiorin

Country: Italy
Wine Region: Veneto
Wine Maker: Sandro Boscaini
Grape: Corvina
Grape Percentage: Corvina 80%, Rondanella 20%
Alcohol Percentage: 14.35%

 

Robert Parker: 87 (2004)  Jancis Robinson: 16 (2004)  Wine Spectator: 88 (2004)  

Description: Deep and intense ruby red colour with browny-red reflections on the edges. Elegant and complex bouquet of sweet and bitter cherries with hints of cinnamon, vanilla, red pepper, roast coffee, and chocolate. Full bodied, full flavoured and full of character. Notably sweet tannins. Soft and long on the finish with an aftertaste of raisined fruit in alcohol.Robert Parker: eRobertparker.com # 173. Oct 2007. Reviewer : Antonio Galloni. Masi’s medium-bodied 2004 Campofiorin offers red fruits, herbs, dried flowers, leather and spices. It comes across as somewhat austere and lacking softness. Drink 2007 - 2009.Jancis Robinson: Published : 27-Jun-2009. Rich, savoury, slightly reduced (smoky), lots of chocolate and oak flavours. I prefer a bit less oak with these varieties but it is not Valpolicella perhaps I shouldn’t think of it as such.(JH). When to drink : 2008 to 2010.Wine Spectator: Issue: May 15, 2008.Dense aromas of clean berry, fresh nut and almost shell-like mineral follow through to a medium-bodied palate, with fine, tight tannins and an intense finish that leaves a salty, steely mineral aftertaste. Has interesting mineral character. Needs a bit of time. Best after 2008. 5,800 cases made.Vinification: The grapes are immediately vinified under controlled temperature at 25-28°C (77-82° F) for 25 days using selected yeasts. At the end of November the addition of 30% of lightly dried Corvina grapes (previously crushed) provokes an immediate second fermentation which lasts 15 days at 25-58°C (77-82°F). The fermentation continues until the process has been completed. The malolactic takes place as well. This process enriches the wine in alcohol, in colour and in tannins, as well as giving it new and more complex aromas and flavours. Ageing 24 months in 600 litre “fusti veronesi”: 70% heavy toasted Allier oak barrels, 30% Slavonian oak barrels. Then the wine matures for a minimum of 4 months in the bottle.