Been a while since my last wine review as I have been away for a few days for a much needed twin break in Hampshire and Dorset respectively, walking, relaxing and of course drinking wine. So without rambling on too much about holidays lets get back to my favourite subject, wine ! On the menu today to go along with our Italian meatballs and tomato sauce was this pretty decent and I must say very enjoyable Veronese red. Let me introduce the ‘Masi Campofiorin Rosso del Veronese’ from one of the leading producers of Amarone and other quality Italian wines who use native grapes and traditional methods from their vineyards in the ‘Vaio dei Masi’.
Masi Campofiorin Rosso 2017
Been looking forward to trying this for a while now and with Italian food on the table sitting in the garden with family what better excuse did I need to open up this bottle.
A blend of Corvina, Rondinella and Molinara this is a wine made using the Masi double fermentation technique where the wine is vinified and them re-fermented with 25% whole, semi-dried grapes, as the label says ‘ Leggero Appassimento’.
Dark ruby colour in the glass and the nose was predominantly ripe dark cherries with some plum and a whiff of something menthol. Initially my daughter pointed out that to her it kind of tasted a little watery, not to me but I sort of understood what she meant as the flavour didn’t initially hit you straight away but when it did there was a a real hit of bitter cherry, dried herbs, cloves, liquorice some vanilla and cinnamon. The tannins were fairly muted and the acidity was bright and fresh but it needed something to eat with it to really shine, this was very much a food wine with the bitterness complementing the tomato sauce and I must say that I thoroughly enjoyed it and to be fair so did everyone around the table.
So if you enjoy your wines with a slight tartness and a big hit of dark fruits this may well be for you, it definitely had a old world feel to it and I for one would buy it again.Like (0)