2003 Masi Campofiorin

This style of wine making involves a double ferment and has been carried out since 1964. The finished ferment from freshly crushed grapes is reshaped by the addition of a percentage of semi dried grapes. We are not sure of the rational behind the double ferment but it obviously works. Medium body. Crimson colour with crimson hue. Top note of prune, plum and raisins, followed by a hint of stewed fruit and chocolate. The tannins are fine and dryish. Flavours of ripe plum, prune and raisins. Cherry and plum aftertaste with dry, chalky tannins persisting.
Cellar 3-4 years (2009-2010)
Alc/Vol: 13%