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Masi, Campofiorin, 2010

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Masi, Campofiorin, 2010

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Masi in 1964 came up with unique idea that created a new type of wine. Taking Valpolicella wine and re-fermenting it over a small percentage of semi dried grapes used in the original blend. The grapes are molinara, corvina and rondinella. This process leads to a more intense wine that has since been imitated by many wineries in the region. This new wine Masi deemed Ripasso.
The Masi in 1964 came up with unique idea that created a new type of wine. Taking Valpolicella wine and re-fermenting it over a small percentage of semi dried grapes used in the original blend. The grapes are molinara, corvina and rondinella. This process leads to a more intense wine that has since been imitated by many wineries in the region. This new wine Masi deemed Ripasso.
The 2010 Masi, Campofiorin has a rich garnet red color in the glass. The flavors show tart cherry with dried fruit, with lingering red fruit and tobacco in the background. The palate is fruit forward with red and dried fruit with earthiness and a mineral finish. Smooth soft tannins lead to a long finish. One of the more interesting aspects of this wine is how the layers distinguish themselves as the wine opens up.
Enjoy this wine with roasted meats or even grilled chicken thighs with earthy ingredients such as mushrooms. has a rich garnet red color in the glass. The flavors show tart cherry with dried fruit, with lingering red fruit and tobacco in the background. The palate is fruit forward with red and dried fruit with earthiness and a mineral finish. Smooth soft tannins lead to a long finish. One of the more interesting aspects of this wine is how the layers distinguish themselves as the wine opens up.
Enjoy this wine with roasted meats or even grilled chicken thighs with earthy ingredients such as mushrooms.

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