Masi Brolo Campofiorin Oro 2017

MBCO17

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An impressive, complex nose of berry fruits and a touch of vanilla. Rich, baked fruit flavours on the palate with hints of cocoa. Impressive structure and length, with a soft and velvety finish.

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£16.99

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Winery: Masi

Sold by the case of 3 bottles
 
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The term “brolo” (equivalent to the French “clos”) refers to vineyards surrounded by stone walls. The Brolo di Campofiorin vineyards are located at Valgatara di Marano, in the heart of Valpolicella Classico zone, and it is here that the grapes for the original Campofiorin were grown. The vineyards are of very deep alluvial soil on eocenic limestone.

This wine was made using Masi’s double fermentation system. The grapes were immediately vinified under controlled temperature for twenty-five days using selected yeasts. Around two months after harvest, the addition of 30% of lightly dried Corvina grapes provoked a second fermentation which lasted fifteen days. Following fermentation and malolactic fermentation, the wine then spent twenty-four months in 600-litre barrels: 70% medium-toast French (Allier) and 30% Slavonian.

Oseleta is the grape that gives particular character to this special selection of Campfiorin, a wine that encapsulates the personality of Veronese grapes and the originality of its production technique. 

 
Data sheet
Vintage 2017
Alcoholic strength 14%
Country Italy
Region Veneto
Subregion Rosso del Veronese IGT
Grapes Corvina 80%, Rondinella 10%, Oseleta 10%
Body D
Contains sulphites Yes
Vegetarian Yes
Vegan Yes
Organic No
Biodynamic No
Closure Cork
 
Masi

Though run by the Boscaini family for six generations, it is really in the last fifty years that Masi has established itself as one of the Veneto’s most innovative wine producers. In the late 1950s, they identified certain historic vineyard plots which are vinified as Amarone and bottled separately to this day. In 1964, they launched the now-legendary Campofiorin, which revived the technique of a second fermentation with semi-dried grapes. Masi have also rescued the ancient Oseleta variety from extinction, and continue to use it in two of their celebrated “Supervenetian” wines.

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