Wine
Wine: Masi Campofiorin Grape: Corvina, Rondinella, Moinara Region: Verona, Italy Vintage: 1990 MASI has been making wine since the 18th century. Located in the Valpolicella Classico region, Masi is best known for Valpolicella, a light style red wine, and Amarone, a full, robust, fat dry wine, made by fermenting dried grapes. Both of these wines are made from the same grapes: Corvina, Rondinella and Molinara.
Ripasso, the process for making Campfiroin, is most interesting. Campofiorin is a single vineyard wine.
The grapes are picked, crushed and fermented to produce a fine single vineyard Valpolicella Classico.
After the wine destined to become Amarone is drawn from its fermenting casks, the Campofiorin is then poured in and undergoes a second alcoholic fermentation with the remaining lees.
This increases the alcoholic content of Campofiorin by about two degrees and gives the wine more structure, tannin and aroma.
The wine is aged in barrels for three to four years before release.
Campofiorin retains some of the lightness and fruitiness of Valpolicella while acquiring some of the strength of Amarone.
Campofiorin can be aged for up to 25 years. It goes well with roasts and game.
Where To Buy: Direct from the importer Valdivia (tel: 2555-7431) at $118 per bottle or $258 per magnum.
