91 Points- Wine Spectator
"A harmonious, medium-bodied red, with fine-grained tannins that provide a supple frame for the layered palate of crushed black cherry, subtle spice, hints of fig bread and accents of smoky mineral. Lovely, with a lingering, aromatic finish. Corvina, Rondinella and Oseleta. Drink now through 2021."- Wine Spectator
Verona, Veneto, Italy
In the Middle Ages, Dante wrote, “And that you may the less marvel at my words, Look at the sun's heat that becomes wine when combined with the juice that flows from the vine.” Since 1973, descendents of the poet have collaborated with Boscaini family to create Masi Brolo Campofiorin, a ripasso-style red wine that blends Valpolicella with semi-dried Covina, Rondinella and Molinara grapes.
Campofiorin starts with the whiff of dark cherries and blueberries, leading into a strong leather aroma with a touch of spice. Medium bodied, with smooth tannins, this fragrant red comes from the Valpolicella viticultural zone of Verona, Italy, colloquially referred to as the “Pearl of Verona.” The Boscaini family has owned the Vaio dei Masi, a small valley within the pearl, since the 18th century.
Today, Sandro Boscaini and the Masi winery have mastered the Appasimento technique, an ancient practice used to concentrate the aromas and taste in wine, particularly Valpolicella. To employ this technique, grapes are laid out on bamboo racks in drying lofts before vinification. Once properly dried, the grapes are added to Valpolicella through a process of double fermentation to produce “Supervenetians.” In 1964, Masi introduced Campofiorin (believed to be the first Supervenetian) starting an Italian wine revolution heard round the world.
Things to know:
Ripasso (meaning re-pass) wines are traditionally made re-using the grape skins from the fermentation of Amarone wines. This leftover pomace is added to Valpolicella for a period of maceration, creating a medium body wine with increased complexity. Since 1983, vintages of Campofiorin have replaced the Amarone skins with partially dried grapes.
Beyond its passion for wine, the Masi winery is dedicated to Italian culture (specifically Venetian). Since the mid-1970’s the winery has awarded the Premio Masi to luminaries in the areas of literature, science, design and business. Winners of this prestigious award have included Ottavio Missoni, Ettore Sottsass, Philippine de Rothschild, and Pierre Cardin.
Dry, rich, velvety, complex and elegant. Made in the same approachable style as Campofiorin, of which this is a cuvée version, using the original production method inspired by the technique employed for Amarone.
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".
Pair with pasta in a wild boar ragu sauce, grilled meats, and cheeses.