lunes, 4 de marzo de 2013

Masi Campofiorin, Rosso del Veronese IGT 2009


MASI CAMPOFIORIN, ROSSO DEL VERONESE IGT 2009

"Masi Campofiorin is bright and intense on the nose with aromas of preserved cherries and dried plums together with hints of fruits of the forest and cinnamon. Good weight from the alcohol and structured on the palate, opening out to attractive aromas of cherries and vanilla. Long, velvety finish". farehamwinecellar

"Intense, deep, dark ruby red colour; very viscous with purple edges. Strong and attractive cherry aromas on the nose with a pleasing spiciness. Great power and balance on the palate, with aromas of ripe fruit, cherries in spirit and blackcurrants. Soft and well balanced tannins benefitting from good acidity; long aftertaste with hints of vanilla and cocoa, just like an Amarone". Masi

Winery: Masi Campofiorin is a wine made by Masi. Though run by the Boscaini family for six generations, it is really in the last fifty years that Masi has established itself as one of the Veneto's most innovative wine producers. In the late 1950s, they identified certain historic vineyard plots which are vinified as Amarone and bottled separately to this day. In 1964, they launched the now-legendary Campofiorin, which revived the technique of a second fermentation with semi-dried grapes. Masi have also rescued the ancient Oseleta variety from extinction, and continue to use it in two of their celebrated "Supervenetian" wines. The grapes were grown in valleys of the Veronese hills in deep alluvial terrain over eocenic limestone. Campofiorin is one of Masi's specialities, made using the double fermentation technique. Fermented wine from fresh grapes is re-fermented with twenty-five percent of whole semi-dried grapes of the same varieties. This fermentation lasts for about fifteen days and is followed by the malolactic. The wine then spent a minimum of eighteen months in wood, a mixture of old and new ninety-hectolitre and 600-litre barrels. the blend is 70% Corvina, 25% Rondinella and 5% Molinara

- Price: £13

VALPOLICELLA BLEND

The Valpolicella Blend is based on three indigenous red-wine grape varieties grown in the Veneto region in Italy's northeast: Corvina, Rondinella and Molinara are the trio primarily involved in the blend, though it could easily be argued that the production methods are equally as important. The Valpolicella DOC also allows for up to 15% of other red-wine varieties grown in the province of Verona including: Rossianola, Nearara Trentina, Barbera and Sangiovese.

As with many regional wines of Italy, the specified proportions of grape varieties used in the blend vary according to which source you use. Guidelines are in place to outline the general composition of a Valpolicella blend, but the exact proportions used are ultimately down to the producer. The focus seems to be on wines that are loyal to tradition and expressive of the region.

Corvina plays the starring role in Valpolicella (up to 75%) and is regarded as the blend's lynchpin. Known more for its acidity and sour-cherry flavors than its depth, Corvina makes for lightly colored wine that can resemble Gamay. The Corvinone grape, long thought to be a clone of Corvina but now regarded as a relative, is allowed in the blend as a substitute for up to 50% of Corvina's proportion.

Rondinella, used primarily to add color and body to the blend (up to 35%), offers some herbal notes and further accentuates the gentle    Blending valpolicella wine spiciness of Corvina. Additional tannins and fresh acid are provided by Molinara, though it is the least regarded of the three main grapes and its use is on the decline. Of the other varieties permitted (up to a combined 15%) in the Valpolicella Blend, no one grape can make up more than 10% of the total wine.

The Valpolicella Blend is most commonly used to produce dry table wine, but may also be used to make sweet, semi-sweet and even sparkling wines. The most famous variation of dry Valpolicella is Amarone. where the appassimento method of semi-drying grapes is used to craft rich, and often sweet, wines of great concentration. Corvina and Rondinella grapes are favored in this instance because of their thick skins (making them better suited to drying out) and opulent texture. Winemakers have the choice of fermenting their Amarone wines as sweet (Recioto) or dry.

Wines labeled as Ripasso use the pressed skins of Amarone grapes in conjunction with traditional winemaking methods to add color, tannins and complexity to the blend. Ripasso can be fairly regarded as a halfway step between dry Valpolicella and Amarone wines.
Related blends include: Corvina - Rondinella.

VENETO IGT

Veneto IGT - the region-wide IGT (Indicazione Geoarafica Tipica) title for the Veneto region of north-eastern Italy - is one of the country's most widely used appellations. It covers a broad range of wine styles from Veneto, the engine room of Italy's wine industry. Each year, a substantial number of reds, whites and rosés are produced and sold under this title, in both sparkling and still forms, and even as sweet passito.

Naturally, given their region of origin, Veneto IGT wines are most often based on such varieties as Pinot Griaio, Garoaneaa and Corvina - the
traditional and most widely used grape varieties of the Veneto region. The relatively liberal rules that govern the production of IGT wines mean that a number of non-native grapes are also used, most notably the Bordeaux varieties Cabernet Sauvianon, Cabernet Franc, Carménère and Merlot.

In terms of geography, culture and wine styles, Veneto represents a transition between the alpine, Germano-Slavic end of Italy and the warmer, drier, more Roman lands to the south. Although slightly smaller than Italy's other main wine-producing regions (Piedmont, Tuscany, Lombardy, Puglia and Sicily), it produces more wine each vintage than any of these. While Sicily and Puglia in the south were once the principal sources of Italian wine (when quantity was consistently favored over quality), this balance began to shift north towards Veneto in the second half of the 20th Century.

In the 1990s, southern Italian wine languished in an increasingly competitive and demanding world, but Veneto's administrators and producers kept a closer eye on the international wine market, upping its game with such wines as Valpolicella, Amarone, Soave and Prosecco. The Veneto IGT title was introduced in 1995, to bring a greater degree of winemaking freedom and to allow the region's producers to keep in step with the ever-evolving demands of the international wine consumer.

References: farehamwinecellar and wine-searcher  

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