2006 Masi Campofiorin

Produced from a blend of 70% Corvina, 25% Rondinella and 5% Molinara this wine was made using the Masi double fermentation method whereby fermented wine from the fresh grapes is refermented with 25% of whole semi-dried grapes (dried for about six weeks) of the same varieties. This fermentation lasts for about 15 days at 18-20°C and the malolactic takes place immediately afterwards. The process enriches the wine in alcohol and colour as well as concentrating the flavours and imparting a softer more elegant tannin structure. The wine is aged for a minimum18 months in a combination of Slavonian & Allier oak barrels.

Dark crimson red colour with crimson mauve hue. Aromas of dark cherry, spice and stewed plum with a hint of earth. Medium to full bodied in weight with flavours of dark cherry, plum, spice, cedar and earthy mineral like characters. Very fine grained soft tannins with aftertaste of black cherry and spice followed by some cedar. A well made soft easy drinking red that delivers plenty of flavour without the drying tannins so often associated with Italian reds.
Drink now or cellar a further 3-4 years (2010-2014)
13.0% Alc