In Valpolicella distinguishes between two basic ways to produce a Ripasso wine on. Either by making the ordinary Valpolicella wine 'pass through' from squashing from Recioto or amaroneproduktionen thereby washing sugar, alcohol and flavor residue from squashing into the wine. The second way is to add a team of dried grapes to the regular Valpolicella wine, thus starting a new gærring. It's called dobbeltgærring (Doppio fermentazione) and is the method used Masi their Campofiorin who was one of the first Ripasso wines in the 60s.
Masi is a giant in Valpolicella, which despite huge production has kept a kvalitesfokus and commitment and has no been at the forefront in the marketing of Valpolicella specific methods and wines. In the mid-90s launched Masi, a big brother to Campofiorin nicknamed Brolo from the 5 hectares which formed the original field to Campofiorin. Brolo is made of 80% corvina / corvinone and 20% Rondinella, the dried grapes are added to andengærringen is solely corvina and stores two years on 600-liter drums (70% toasted French and 30% Slavonic).
Brolo di Campofiorin is dark ruby \u200b\u200bwith black purple row. Beautiful color. Lots of Valpolicella in the nose with the characteristic sweet cherries, raisins and almonds, but also to clear a row from the dish in the form of coffee, cocoa, bananmos and a little mint. The scent is actually quite yummy in this style and ok to sniff at. With air integrated fadaromaerne something and complexity grows a bit with a little dark and light minerality animal sounds.
In the mouth, the wine is not wildly exciting. Smooth and ok but hole in a way. The fruit is good and full with moderate sweetness, but it lacks grip and character. Little fadtanniner in the finish, but not enough power here either to cope with the high alcohol. Map udklang influenced by alcohol in your throat.
It's not a bad wine, and if it just gets time to throw something dish is also nice Valpolicella and ripassokarakter. But the polished and somewhat sexless it also.
Brolo di Campofiorin is dark ruby \u200b\u200bwith black purple row. Beautiful color. Lots of Valpolicella in the nose with the characteristic sweet cherries, raisins and almonds, but also to clear a row from the dish in the form of coffee, cocoa, bananmos and a little mint. The scent is actually quite yummy in this style and ok to sniff at. With air integrated fadaromaerne something and complexity grows a bit with a little dark and light minerality animal sounds.
In the mouth, the wine is not wildly exciting. Smooth and ok but hole in a way. The fruit is good and full with moderate sweetness, but it lacks grip and character. Little fadtanniner in the finish, but not enough power here either to cope with the high alcohol. Map udklang influenced by alcohol in your throat.
It's not a bad wine, and if it just gets time to throw something dish is also nice Valpolicella and ripassokarakter. But the polished and somewhat sexless it also.
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