Masi Agricola
Campofiorin Magnum 2022
| Denomination | IGT Verona |
|---|---|
| Size | 1,50 l |
| Alcohol content | 13.0% by volume |
| Area | Veneto (Italy) |
| Grape varieties | 70% Corvina, 25% Rondinella, 5% Molinara |
| Aging | Minimum 18 months in wood: 2/3 in 90 hl Slavonian oak casks and 1/3 in new Allier and Slavonian barrels, and 3 months in bottle. |
Description
Campofiorin Magnum 2021 from Masi Agricola, a still red from Veneto, is an iconic wine that represents the excellence of Valpolicella. A blend of Corvina, Rondinella, and Molinara, produced using the innovative double fermentation technique, which gives the wine structure and complexity. The nose is dominated by ripe, dried red fruit and sweet spices, particularly vanilla and cinnamon. A bright, intense red color with a purple rim. Although voluminous and complex, it is very rounded on the palate and decidedly easy to drink. The aftertaste returns with red fruit, cherry, and blueberry, combined with vanilla. Excellent persistence on the finish. A versatile wine, ideal for pairing with red meats, aged cheeses, and traditional Venetian cuisine.
Tasting notes
Perfume
Color
Taste
Serve at:
16 - 18 °C
Longevity:
10 - 15 years
Decanting time:
1 hour
- Start up year: 1772
- Oenologist: Gruppo Tecnico Masi
- Bottles produced: 3.950.000
- Hectares: 560
Masi produces first-class wines primarily from native grape varieties, using traditional methods that embody sustainability and continuous technological innovation. With more than two hundred and fifty vintages behind it, Masi has been owned since its inception by the Boscaini family, which today runs the company with the sixth, seventh and eighth generations. Read more
| Name | Masi Campofiorin Magnum 2022 |
|---|---|
| Type | Red still |
| Denomination | Verona IGT |
| Vintage | 2022 |
| Size | 1,50 l |
| Alcohol content | 13.0% by volume |
| Grape varieties | 70% Corvina, 25% Rondinella, 5% Molinara |
| Country | Italy |
| Region | Veneto |
| Vendor | Masi Agricola |
| Origin | Vineyards situated in the torrential valleys (progni) of the Veronese hills with pedoclimatic similarities to the original 'Campofiorin' in Marano di Valpolicella. |
| Climate | The abundant rainfall in April and June favoured vegetative development. At veraison (July-August) rainfall became rarer: slight water stress in this phase favours greater concentration of aromas and colours in the berries, to which the good day/night temperature range also contributes. Temperatures were also higher than the historical average this year. Therefore, there was a slight advance in the ripening of the berries, as has been consistently recorded since 2003. The grapes appeared healthy with particularly sparse bunches. |
| Soil composition | Alluvial soil, very deep, on Eocene limestone. |
| Harvest | began on 22 September with the Rondinella. Vinification of the semi-wilted grapes for the Campofiorin began at the end of November. |
| Wine making | Double fermentation by Masi. The wine made from fresh grapes is re-fermented with 25% of whole, semi-dried grapes (about six weeks) of the same variety. This refermentation lasts about 15 days at 18-20° C. This is followed by completion fermentation and malolactic fermentation. The wine thus obtains an increase in alcohol content, colour, extracts, softer and more refined tannins, and is enriched with new aromas and fragrances. |
| Aging | Minimum 18 months in wood: 2/3 in 90 hl Slavonian oak casks and 1/3 in new Allier and Slavonian barrels, and 3 months in bottle. |
| Allergens | Contains sulphites |