Masi Campofiorin 2016
Masi's production strategy aims to emphasize the personality of each single product, while maintaining a recognizable Venetian style. In 1958, Masi was in the forefront of the work to identify the historic "cru" vineyard sites for Amarone. In 1964, Campofiorin was the first in a new category of wines, reinventing the technique of double fermentation and continually updating it. Masi has also updated the style of Amarone, using new appassimento and vinification technologies.
Nose: Ripe aromas of plum and cherry jam, with hints of spice.
Palate: Bold and rich flavors of bitter cherries and berry fruits stand out on the palate.
Finish: Good acidity, balance and velvety tannins.
Food Pairing: This very versatile wine is perfect with many different foods, including pasta with rich meat- or mushroom-based sauces