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Masi Brolo di Campofiorin Oro 2008

Other Red Blends from Veneto, Italy
  • RP93
13.8% ABV
  • RP91
  • W&S90
  • WE90
  • JS92
  • WS91
  • RP92
  • JS90
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3.7 4 Ratings
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3.7 4 Ratings
13.8% ABV

Winemaker Notes

Ripe plum aromas have cherry compote, cinnamon and clove notes. Soft, full flavors balance weight and elegance, bright acidity, noble tannins and baked fruit, sweet spice, coffee and bitter chocolate notes.

Pairs with pasta with rich sauces (meat- or mushroom-based), grilled or roasted red meats, game and cheese.

Critical Acclaim

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RP 93
Robert Parker's Wine Advocate
The 2008 Brolo Campofiorin Oro is like a Riserva version of the Ripasso-inspired Campofiorin. This is a gorgeous wine that nails that difficult balance between power and elegance. The bouquet is chiseled and linear with etched notes of crushed granite and smoke that open to softer tones of ripe fruit, wet earth and porcino mushroom. The wine is densely textured and layered with soft tannins that wrap around the finish. Drink 2014-2020.
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Masi
Masi, Veneto, Italy
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Masi's production strategy aims to emphasize the personality of each single product, while maintaining a recognizable Venetian style. In 1958, Masi was in the forefront of the work to identify the historic "cru" vineyard sites for Amarone. In 1964, Campofiorin was the first in a new category of wines, reinventing the technique of double fermentation and continually updating it. Masi has also updated the style of Amarone, using new appassimento and vinification technologies.

Masi wines are modern, attractive, well-balanced and easily identifiable; characteristics which have earned Masi recognition for having "revolutionized the art of wine-making in the Venetian region." Hugh Johnson defines Masi as "a touchstone for Veronese wines."

A large and diverse wine region in northeastern Italy, the Veneto is home to a vast array of different styles of wine. With no defining regional characteristics, it can be a bit confusing to the general consumer to parse through its many subzones, but the patient wine lover will find many treasures to be discovered here, typically at wallet-friendly prices. Red and white wines are produced here, with more emphasis on the latter, as well as the ultra-popular sparkling wine Prosecco. The region is sheltered from harsh northern European winters by the Alps, which form its northern border, but the climate is still relatively cool, making the Veneto ideal for white wine production.

Much of Italy’s Pinot Grigio hails from the Veneto, where it can range from neutral and inoffensive to crisp and refreshing. Soave, made primarily from the Garganega grape, has a reputation for producing relatively ordinary, bulk wines, but can be very elegant when yields are carefully monitored, with aromas of lemon, almond, and white flowers. Valpolicella is the region’s best-known red wine, with juicy, tart red cherry flavors derived from the Corvina grape. Recioto and Amarone wines made from dried grapes are a regional specialty and can be very intense, heady, and cerebral.

Other Red Blends

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With hundreds of red grape varieties to choose from, winemakers have the freedom to create a virtually endless assortment of blended wines. In many European regions, strict laws are in place determining the set of varieties that may be used, but in the New World experimentation is permitted and encouraged. Blending can be utilized to create complex wines with many different layers of flavors and aromas, or to create more balanced wines. For example, a variety that is soft and full-bodied may be combined with one that is lighter with naturally high acidity. Sometimes small amounts of a particular variety are added to boost color or aromatics. Blending can take place before or after fermentation, with the latter, more popular option giving more control to the winemaker over the final qualities of the wine.

CGM5939_2008 Item# 125176