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Viinin Kuvailu
The Story
1964-2014: FIFTY YEARS OF CAMPOFIORIN
The first Campofiorin harvest happened in gentle, Veronese hillside vineyards on 30th September 1964. Today, fifty years later, we celebrate the birthday of a wine that is now part of Valpolicella’s history, becoming one of the best-loved classics of the Italian wine tradition worldwide.
The wine is full-bodied, smooth and velvety, but approachable and versatile in its food pairings. Combines simplicity with style, strength and majesty.
This is the original Supervenetian created by Masi in 1964 and internationally recognised as a wine of “stupendous body and complexity”, the prototype for a new category of wines from the Veneto inspired by the Amarone production method (Burton Anderson). Its own production method was described by Hugh Johnson as “an ingenious technique”.
Serving temperature: 18° C.
Alcoholic content: 13% vol.
Storage life: 15-20 years
Grape varieties: Corvina, Rondinella, Molinara.
Tasting notes:
Look: intense ruby red.
Nose: ripe cherries and sweet spices.
Palate: rich, intense cherries and berry fruit; good length and soft tannins.
Food pairing: Exceptionally versatile. Good with pasta dishes dressed with rich sauces (meat or mushrooms); grilled or roast red meat, and game. Ideal with well-aged cheese.
Vuosikerta 2008
The season was characterized by an autumn and a winter which were not particularly cold and with little rain, conditions which favored a slightly early bud break compared to the preceding vintages. Spring, and the first vegetation, saw the appearance of adverse meteorological conditions, with frequent rainfall until the end of May which caused a slowing of plant growth, a slowing which, nonetheless, did not have harmful effects on vine health. June and July, instead, were warm and dry, while in August there was scattered rainfall which helped the vines to sustain regular growth of both the vegetation and the grapes.
The months of September and October were very favorable for harvest operations, thanks as well to temperature swings from daytime heat to nighttime coolness, optimal conditions for grape quality. Sangiovese was picked during the last ten days of September, while Cabernet continued to be harvested until the middle of October. From the very beginning of the harvest the musts showed very interesting colors and aromas, which indicated that the vintage was of very high level indeed.