Deep ruby red colour. Cherries and intriguing aromas of mild spices on the nose. Bright and well rounded at the same time on the palate; baked cherry and plum flavours with hints of cinnamon and vanilla. Excellent balance between the supporting acidity and soft tannins. Full bodied finish with delightful hints of cocoa.
One of Masi's unique speciality wines, made with the Masi double fermentation technique. A red wine made from local Veronese grapes vinified fresh from the harvest and then re- fermented with a small percentage of semi-dried grapes of the same varieties. The wine splendidly encompasses the qualities of the Verona area: the excellence of the zone, the highly individual style of the indigenous Veronese grape varieties, and the originality of the techniques of "appassimento" (semi-drying) and Masi double fermentation. It combines simplicity and grace with power and majesty. Rich, full-bodied, round and velvety, with an ageing potential of 10 to 15 years.
Rosso del Veronese IGT.
Vineyards in the torrential valleys of the Veronese hills which enjoy similar pedoclimatic conditions to the original Campofiorin vineyard in Marano di Valpolicella. Very deep alluvial terrain on eocenic limestone. Grape varieties 70% Corvina, 25% Rondinella, 5% Molinara. Vinification Masi 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 at 18-20°C. The malolactic takes 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.
Minimum 18 months in wood, 2/3 in Slavonian oak barrels of 90 hl, 1/3 in Allier and Slavonian new barrels of 600 liters, and min. 3 months bottle ageing.