Beschreibung
Rosso Campofiorinis a Veronese wine with the is a Veronese wine with the IGTdenomination and the denomination and the Masilabel, a well-known company whose winemaking traditions date back to the late 18th century. This fine wine, obtained using the double fermentation technique, is today one of the finest traditional Valpolicella red wines. The label, a well-known company whose winemaking traditions date back to the late 18th century. This fine wine, obtained using the double fermentation technique, is today one of the finest traditional Valpolicella red wines. The grape varietiesused to produce this red are 70% used to produce this red are 70% Corvina, 5% , 5% Molinara, and 25% , and 25% Rondinella. . Corvina, native to the Veneto region, is a dark grape variety with compact, medium-sized bunches whose berries have a very pruinose, blue-black skin. , native to the Veneto region, is a dark grape variety with compact, medium-sized bunches whose berries have a very pruinose, blue-black skin. Molinarahas a generous amount of pruinose on the skin and is one of the grape varieties that has been grown in Valpolicella since 1800. The has a generous amount of pruinose on the skin and is one of the grape varieties that has been grown in Valpolicella since 1800. The Rondinellagrape variety is native to Verona and dates back to the late 19th century. Harvesting begins in the second half of September, followed by a grape variety is native to Verona and dates back to the late 19th century. Harvesting begins in the second half of September, followed by a double fermentationprocess. The wine made from fresh grapes undergoes a new fermentation process with the addition of 25% of the same semi-dried grapes (the drying process takes six weeks). This new fermentation lasts 15 days and occurs at a controlled temperature of 18-20°C, followed by a final fermentation and malolactic fermentation. Aging lasts a minimum of 18 months, with two-thirds of the wine being aged in large 90-hectoliter Slavonian oak barrels and one-third in new Allier and Slavonian oak barrels. The wine then ages in the bottle for a further three months.process. The wine made from fresh grapes undergoes a new fermentation process with the addition of 25% of the same semi-dried grapes (the drying process takes six weeks). This new fermentation lasts 15 days and occurs at a controlled temperature of 18-20°C, followed by a final fermentation and malolactic fermentation. Aging lasts a minimum of 18 months, with two-thirds of the wine being aged in large 90-hectoliter Slavonian oak barrels and one-third in new Allier and Slavonian oak barrels. The wine then ages in the bottle for a further three months.
