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Dry, rich, velvety, complex and elegant.
Made in the same approachable style as Campofiorin, of which this is a cru version, using the original production method inspired by the technique employed for Amarone.
| Tasting notes |
| Look: deep ruby red.
Nose: berry fruit, preserves and vanilla.
Palate: rich, full-bodied, packed with baked fruit, and hints of cocoa and vanilla on the finish. |
| Wine maker notes |
| Brolo di Campofiorin is a special selection of Masi’s famous Campofiorin.
The production technique is Masi’s personal interpretation – one that the company has developed over the past 40 years - of an ancient vinification system used in Valpolicella and known locally as "refermentation”.
The wine produced with Corvina, with a small presence of Rondinella, referments today on a certain percentage of slightly dryed Corvina grape. This dryed Corvina, having concentrated sugars, aromas and glycerin, provokes an immediate second alcoholic fermentation which lasts 12-15 days. Then this fermentation goes on enriching the wine in alcohol, in colour and in tannins, as well as giving it new and more complex aromas and flavours.
After the malolactic fermentation the wine is aged in small "fusti Veronesi” of Allier and Slavonian oak for 2/3 years. The wine rests in the bottle for minimum 6 months before release.
Brolo di Campofiorin, like Campofiorin, carries the "Ripasso” trademark, which has been registered by Masi. |
| Food pairing |
| A wine with rare versatility. Good with pasta dressed with rich sauces (based on meat or mushrooms), good with risotto, grilled red meat, roasts and well-aged cheeses.
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