It’s #nationalpizzaday which calls for #italianwine . Cuz, obviously! I’ve had this @masiagricola #campofiorin50 for awhile, what better day to open it than today! Made using lightly, semi dried grapes, it’s got the perfect amount of ripe raspberry alongside cinnamon, clove and vanilla spice. It’s got a punch with a super juicy lingering finish. Perfect for a casual #fridaynight noshing on 🍕
#Repost @worldoffinewine (@get_repost)Masi’s 2014 vintage release marks 50 Years of #Campofiorin50 . @masiagricola marked the occasion with a Campofiorin vertical & deconstructing the appassimento process. Read the feature, now on the homepage at worldoffinewine.com🍇🍷
What a treat to try 1988 Masi Campofiorin this evening!
Campofiorin is produced using a double fermentation technique whereby Valpolicella wine is refermented with lightly dried Amarone grapes.
The 1988 Campofiorin is a garnet liquid with pronounced aromas reminiscent of Sherry (dried fruit and hazelnuts) and a hint of mint. The tannins are soft and the acidity medium. The palate really begins to evolve and unfurl after about an hour in the glass, with layers of dried cherry, plums and herbaceous notes, followed by a long, persistent finish.
Thank you James Bornn, Masi Brand Ambassador, for a very unpretentious and informative presentation!