Brolo Campofiorin Oro 2008

"Brolo" is the equivalent of the French term "clos", a walled vineyard. This is a special selection of Campofiorin that expresses the individual style of the local Veronese varieties (particularly Corvina) and the originality of the techniques of "appassimento" and double fermentation by Masi. It is a dry, rich, velvety, complex and elegant wine, aged in small oak barrels. Campofiorin is a registered trademark of Masi.

Classification Origin

Rosso del Veronese IGT. The term Brolo (which corresponds to the French clos) refers to vineyards surrounded by stone walls. The Brolo di Campofiorin vineyards are located at Valgatara di Marano (in the heart of Valpolicella Classico zone), and it is here that the grapes for the original Campofiorin were grown. Very deep alluvial soil on eocenic limestone. 80% Corvina, 20% Rondinella. Like Campofiorin, this wine is produced using Masis double fermentation system. Once picked, the grapes are immediately vinified under controlled temperatures of 22-24C for 25 days using selected yeasts. At the end of November the addition of 30% lightly dried Corvina grapes (after pressing) provokes an immediate second fermentation which lasts 15 days at 23-25C (77-82F). This fermentation and the malolactic fermentation are both allowed to finish completely. The whole process enriches the wine in alcohol, colour and tannins, as well as giving it new and more complex aromas and flavours. 24 months in 600 litre fusti veronesi: 70% heavy toasted Allier oak barrels, 30% Slavonian oak barrels. Then the wine matures for a minimum of 4 months in the bottle. Up to 20 years.

FOOD PAIRINGS A wine of unusual flexibility perfectly pairing many different kinds of food such as pasta with rich sauces (based on meat or mushrooms), grilled or roasted red meats, game and cheese. Recommended drinking temperature 18C (65F).

Grape varieties Vinification

Maturation

Ageing potential

2008 vintage

Abundant rainfall in April and June helped develop growth positively. Precipitation dropped at veraison in July and August, leading to a slight stress on the vines from drought with benefits for the concentration of aromas and colours in the grape skins. Wide variations in night and day temperatures recorded in this period also helped. This year temperatures were higher than normal and grapes ripened slightly more quickly than last year, as has happened almost every year since 2003. Grape bunches were healthy with good open formations. Picking began on 22 September with the Rondinella variety. The vinification process for Brolo di Campofiorin began in midNovember. Deep opaque red with edges still showing signs of youth. Very rich and fragrant nose of ripe fruit aromas, plums especially, with cherry compote, cinnamon and cloves. Soft and full-bodied on the palate, combining weight with elegance, excellent acidity, juicy fruit and soft, smooth tannins. Baked fruit and sweet spices here, too, with attractive hints of coffee and bitter chocolate. Very long and dry on the finish. Alcohol 13.80 % by vol., residual sugar 3.7 g/l, dry extract 30.1 g/l, total acidity 5.54 g/l, pH 3.50.

Tasting notes

Data analysis

MASI TECHNICAL GROUP - March 2011

MASI AGRICOLA SPA 37015 Gargagnago di Valpolicella, Verona, Italia - Tel (+39) 045 6832511 www.masi.it - masi@masi.it

Fax (+39) 045 6832535