2006 Brolo di Campofiorin Rosso del Veronese IGT

"Brolo" means a walled garden and this is where the grapes for this wine are grown, indeed the original Campofiorin. The originality of the Masi techniques of appassimento (drying grapes) and double fermentation produce a dry, rich, velvety, complex and elegant wine.

Tasting Notes
The wine has a deep ruby colour with purple reflections on the rim. On the nose the dominant fruit is plum, accompanied by ripe cherries and blackcurrant. Then follow more complex aromas of black pepper, toasted coffee and bitter chocolate. The wine is now mature, with a great concentration of extracts and tannins.

Matching
This rich, dry, velvety wine goes well with pasta accompanied by rich sauces, such as meat sauces or mushrooms. Also, drink with grilled or roasted red meats, game and cheese. Recommended drinking temperature is 18°C.

Winemaking Notes
Similarly to the Campofiorin, the wine is produced with the double fermentation system of Masi. The grapes - in this case 80% Corvina and 20% Rondinella - are vinified at a controlled temperature of 25-28°C for 25 days using selected yeasts. At the end of November, the addition of 30% of lightly dried Corvina grapes (previously crushed) provokes an immediate second fermentation which lasts 15 days, again at 25-28°C. Malolactic fermentation occurs.

This process enriches the wine in alcohol, in colour and in tannins, as well as giving it new and more complex aromas and flavours.

The wine is then aged for 3 years in small Veronese barrels of 600 hectolitres: 70% of the wine in heavily toasted Allier oak barrels and 30% in Slavonian oak barrels. Once bottled, the wine rests for a minimum of 6 months in the bottle before release.