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Masi
Masi Campofiorin Rosso
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from 10,43 €
 incl. V.A.T., Shipping may add, 13,91 €/Liter

Classification: Rosso del Veronese IGT 

Origin: similar pedoclimatic conditions to the original “Campofiorin” vineyard in Marano di Valpolicella.
Vintage: 2014
Grapes: 70% Corvina, 25% Rondinella, 5% Molinara.
Vinification/Description
Masi Campofiorin Rosso is made using the 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 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.
Maturation : Minimum 18 months in wood, 2/3 in Slavonian oak barrels of 90 hl, 1/3 in Allier and Slavonian new barrels of 600 liters, and min. 3 months bottle ageing.

contains sulfites

Discounts
Number Unitprice
1    11,59 €    15,45 €/Liter
from 12    11,36 € 15,15 €/Liter
from 18    11,24 € 14,99 €/Liter
from 36    10,43 € 13,91 €/Liter
Reviews   Anzahl:

Masi
- Other products of Masi
Masi production strategy aims to emphasize the personality of each single product, while maintaining a recognisable Venetian style. In 1958, Masi was in the forefront of the work to identify the historic "cru" vineyard sites for Amarone. In 1964, Campofiorin was the first in a new category of wines, reinventing the technique of double fermentation and continually updating it. Masi has also updated the style of Amarone, using new appassimento and vinification technologies. Masi wines are modern, attractive, well-balanced and easily identifiable; characteristics which have earned Masi recognition for having "revolutionized the art of wine-making in the Venetian region". Hugh Johnson defines Masi as "a touchstone for Veronese wines".

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This product was added to our catalog on Sunday 12 December, 2010.

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Manufacturer Info
Masi
Masi Homepage
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Masi: Masi Campofiorin Rosso Masi Campofiorin Rosso is made using the 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 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. Maturation : Minimum 18 months in wood, 2/3 in Slavonian oak barrels of 90 hl, 1/ Wine 10,43 € 8002062000068 WeinBaule.de | The Home of Wine Masi New In stock!



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