Grapelive Wine Pick of the Week
By Kerry Winslow
2006 Masi “Campofiorin” Rosso del Veronese IGT, Italian Red, Veneto.
Masi’s Campofiorin is a unique red that is made semi-Amarone style, but truly its own wine. First done back in 1964, the Campofiorin is sometimes called a Ripasso, though it has been refined in technique to be very much a stand alone creation, and Masi uses the term Refermentation or double fermentation, which means they make a completed wine from normally picked and fermented grapes; Corvina (70%), Rondinella (25%), Molinara (5%) then using semi-dried, like Amarone, where they let the grapes air dry on mats or racks to concentrate the flavors by letting the grapes dry out, this gives extra ripeness without losing too much natural acidity. The dried grapes are then mixed to the main wine and allowed to referment and the whole lot will go through secondary or malolactic fermentation in cask. For a complete explanation you can go to Masi’s website where they have everything in more complete detail. (www.masi.it)
Masi rates each vintage by giving stars, 1 to 5, with 5 being the best, and since 1964 only a handful have garnered 5 stars and 2006 is a 5 star year, and I will concur, this is an amazing wine and I’ve had a few good Campofiorin in the past, but this vintage is by far my favorite, even though they say the 2007 is looking really good and rated 5 stars, which is the first time ever that two vintages in a row merited 5 stars!
This 2006 is lush and smooth with chocolate covered cherries, plums, blackberry, leather, with hints of sweet herbs and spice finishing bright and clean. There is a touch of smoke and earth way in the background, but this wine is all about fruit without being over the top, even after plenty of air the wine remains fresh and vibrant. ($16-20 Est.) 92 Points, grapelive