Grapes: 80% Corvina, 10% Rondinella, 10% Oseleta
‘Brolo’ is equivalent to the French ‘clos,’ a walled vineyard. This special selection of Campofiorin expresses the individual style of local Veronese varieties, notably Corvina, and the original methods of appassimento and Masi’s double fermentation. Brolo di Campofiorin vineyards are located in Valgatara di Marano, in the heart of Valpolicella Classico, where grapes for the original Campofiorin are grown, with very deep alluvial soil on eocenic limestone. Wine from fresh grapes undergoes temperature-controlled fermentation at 72-75°F for 25 days with selected yeasts. Oseleta grapes, which ripen the end of October, are vinified separately. The end of November, the wine is re-fermented with 30% of semi-dried Corvina grapes after pressing; this second fermentation lasts 15 days at 73-77°F. The wine completes fermentation and malolactic. Aged 24 months in 600-liter ‘fusti veronesi’: 70% heavy-toast Allier oak barrels, 30% Slavonian oak barrels; 4 months in bottle.
Winter had temperatures within historic norms, but was decidedly colder than in recent years. High rainfall during the growing season for the vines was fortunately followed by periods of sunshine. Harvesting for those grapes used for the double fermentation of the Brolo began at the end of September. The climate trends during the appassimento period showed considerably higher than average precipitation. Fortunately, thanks to the technology including the natural control system within the drying rooms, the grapes remained healthy and completed the complex process of appassimento normally. The grapes had some predictable attacks of Botrytis in the "infavata" form, but no attacks of grey mould or rot were recorded. The vinification of the semi-dried grapes began once again towards the end of November.
Bold aromas of ripe red fruits, dried plums, cherries and violets, with sweet spice, clove and cocoa notes. Similar flavors are powerful and full-bodied, with acidity that balances soft, silky tannins, and a long finish.
Pasta with rich sauces (meat- or mushroom-based), grilled or roasted red meats, game and cheese.
GRAPES: 80% Corvina, 10% Rondinella, 10% Oseleta
APPELLATION: Rosso del Veronese IGT
ACIDITY: 5.22 g/l
points of distinction
- "Appaxximento" certifies Masi’s expertise in this method.
- This wine can age up to 20 years.
- Masi’s double fermentation enriches color, extract, elegant tannins and alcohol, and brings new aromas and flavors.
- Special cuvée of Campofiorin combines indigenous Veronese grapes with original methods of Appassimento and Masi’s double fermentation.
about the grape +
Corvina has bright, relatively delicate cherry fruit flavors, with high acidity and pronounced aromas of cherry, bitter almond and spice.
“Masi wines must have a recognizable character, a unique style, and be approachable and pleasant to drink.” – RAFFAELE BOSCAINI, GENERAL COORDINATOR OF MASI TECHNICAL GROUP
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