Dry, rich, velvety, complex and elegant. Made in the same approachable style as Campofiorin, of which this is a cru version, using the original production method inspired by the technique employed for Amarone.
Wine maker notes
Brolo di Campofiorin is a special selection of Masi’s famous Campofiorin. The production technique is Masi’s personal interpretation – one that the company has developed over the past 40 years - of an ancient vinification system used in Valpolicella and known locally as "refermentation”. The wine produced with Corvina, with a small presence of Rondinella, referments today on a certain percentage of slightly dryed Corvina grape. This dryed Corvina, having concentrated sugars, aromas and glycerin, provokes an immediate second alcoholic fermentation which lasts 12-15 days. Then this fermentation goes on enriching the wine in alcohol, in colour and in tannins, as well as giving it new and more complex aromas and flavours. After the malolactic fermentation the wine is aged in small "fusti Veronesi” of Allier and Slavonian oak for 2/3 years. The wine rests in the bottle for minimum 6 months before release. Brolo di Campofiorin, like Campofiorin, carries the "Ripasso” trademark, which has been registered by Masi.
A wine with rare versatility. Good with pasta dressed with rich sauces (based on meat or mushrooms), good with risotto, grilled red meat, roasts and well-aged cheeses.
Representing the sixth generation of family ownership and management, Sandro Boscaini heads Masi Agricola today. For over 200 years, the Boscainis have been vignerons and winemakers in Valpolicella. The name Masi comes from “Vaio dei Masi,” the little valley purchased by the Boscaini family in the late 18th Century. Carefully considered purchases in the best wine growing areas of the Veneto were made over the years. Rooted in the Veneto’s history and tradition, Masi Agricola also manages the most historic estate in Valpolicella, which once belonged to descendants of the legendary 14th Century poet Dante, the noble Serego Alighieri family. Recently, Masi Agricola has developed projects in Argentina and Tuscany, in collaboration with Serego Alighieri. Masi Agricola exclusively produces wines of the top quality level. A specialist in producing Amarones and Reciotos using historic winemaking techniques, Masi is the leading Amarone producer, with 5 Amarones that account for 20% of total production in the Veneto. Made predominantly from indigenous grape varieties, the wines are crafted with a combination of the traditional appassimento method (drying the grapes), double fermentation using semi-dried grapes and modern vinification techniques. The blend of winemaking methods enhances the personality of each wine while maintaining a recognizable Venetian style.