Masi Campofiorin 2015

“Flavours include raspberries and liquorice with savoury, dusty hints from barrel ageing. Interesting winemaking where a base wine is made, this wine is then put on the skins of Amarone wine (grapes dried for 2 months then fermented and pressed). These pressed skins are put with the base wine adding richness and complexity, aka, Ripasso style.  Google it.” – Lynnette Hudson, Experienced Winemaker and Advisor
A beautifully rich, smooth and well-rounded wine. Savoury and great with food.
Masi use a double fermentation method. Fermented wine from the fresh grapes is re-fermented with 25% of whole semi-dried (dried for about six weeks) grapes of the same varieties. This fermentation lasts for about 15 days with the malolactic fermentation taking place immediately afterwards. The process enriches the wine in alcohol, in colour, in extracts and in soft and elegant tannins, bringing also new flavours and perfumes at the same time.