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Masi Campofiorin IGT Rosso del Veronese 2018
£133.49
Current Price (inc. Tax)
6 bottle(s) at £22.25 per bottle.
In stock
SKU
ZBK567235-18
Masi Campofiorin IGT Rosso del Veronese 2018
- Grape Corvina, Rondinella, Molinara
- Country Italy
- Region Veneto
- ABV 13 %
- Producer Masi
- Case size 6 / 75cl
- Intense ruby red. Nose: ripe cherries and sweet spices. Palate: rich, intense cherries and berry fruit; good length and soft tannins. food pairing Exceptionally versatile. Good with pasta dishes dressed with rich sauces
- Full bodied, smooth and velvety, but approachable and versatile in its food pairings. Combines simplicity with style, strength and majesty.
Set amidst the countryside surrounding Lake Garda, Tenuta Canova combines the gentle profile of the hills of the province of Verona with the large expanse of water of the lake. The beautifully enchanting view spans from the vineyards to the Valpolicella hills, as far as the mountains. Intense ruby red. Nose: ripe cherries and sweet spices. Palate: rich, intense cherries and berry fruit; good length and soft tannins. food pairing Exceptionally versatile. Good with pasta dishes dressed with rich sauces
Full bodied, smooth and velvety, but approachable and versatile in its food pairings. Combines simplicity with style, strength and majesty.
Most producers would be content with notching up a single ground-breaking contribution to the wine culture of their region. As dedicated to research as they are to winemaking, and driven by an unwavering desire to stay at the cutting edge, Masi have managed three in the last sixty years. They are perhaps best known as a leading Amarone producer, having been instrumental in the development of this extraordinary style, made solely from semi-dried grapes. In the late 1950s, they identified certain historic vineyard plots which are vinified as Amarone and bottled separately to this day. Their work on other wine styles has been no less influential, however. In 1964, they launched the now-legendary Campofiorin, which revived the technique of a second fermentation with semi-dried grapes, adding depth and complexity to Valpolicella. They have also rescued the ancient Oseleta Variety from extinction, using it to bring depth of colour and a layer of spicy-inky intensity to the Riserva di Costasera, Toar Valpolicella and Brolo di Campofiorin, as well as presenting it solo in the wine called Osar.
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