With a just claim to the title of “the original Super-Venetian”, Masi’s “Campofiorin” was first produced in 1964 and was the first wine to be made on a commercial scale that utilised the now highly popular “ripasso” process. It is also interesting to note that Masi was the onlyproducer making Ripasso from 1964-1989 – so they’ve had time to hone their skills with it andperfect their techniques.
Whereas Valpolicella Ripasso iscommonly made by passing a young and fruity Valpolicella over the dried grape skins left over from the production of Amarone della Valpolicella (thereby kicking off a secondary fermentation that results in additional concentration, structure and alcohol) Masi have re-invented the Ripasso process for their “Campofiorin”.
Instead of using “second-hand” grapes from the production of Amarone, Masi instead dry a portion of grapes (a blend of Corvina, Rondinella and Molinara) specifically for the purpose of kicking off the required secondary fermentation. The advantage of this is that a fruitier and less overtly structured style of “ripasso” can be produced.
Having undergone both fermentations, this “Campofiorin” was then matured in large oak barrels (with a mix of capacities from 600-9000 litres) for 18 months, yielding a wine which is medium bodied and super-smooth with abundant flavours of raisin, dark plum and dark cherry.
So if that has whetted your appetite to try some, the good news is that for this weekend only you can pick up two bottles of the iconic wine for just €25 (down from €19.99 ) at your local O’Briens store or online at wine.ie, but you had better act fast as this is sure to sell out! ( Customer quotas apply )