2018 Masi Campofiorin Rosso Del Veronese

Campofiorin is the only wine of Campofiorin company which is produced with a double fermentation technology. It is manufactured from the collected fresh berries fruits with the addition of slightly dried grapes which are later pressed and re-fermented within 2-3 weeks. This production technology ensures the concentrated dark ruby color. Wine odor discloses with vigorous scents of fresh black cherries and cherry hints. It has a smooth, heavy-bodied taste with sweet almond aftertaste.

• Region: Veneto Appellation: Rosso del Veronese IGT

• Producer: Masi

• Alcohol:13.5%

• Grape Varieties: 70% Corvina, 25% Rondinella, 5% Molinara

• Closure: Cork

Though run by the Boscaini family for six generations, it is really in the last fifty years that Masi has established itself as one of the Veneto's most innovative wine producers. In the late 1950s, they identified certain historic vineyard plots which are vinified as Amarone and bottled separately to this day. In 1964, they launched the now-legendary Campofiorin, which revived the technique of a second fermentation with semi-dried grapes. Masi have also rescued the ancient Oseleta variety from extinction, and continue to use it in two of their celebrated 'Supervenetian' wines.

Vineyard: The local Veronese grapes were grown in valleys of the Veronese hills in deep alluvial terrain on eocenic limestone. Due to climatic conditions during the 2007 growing season, ripening phases were brought forward by about two weeks. A fifteen percent green harvest in July was followed by a slightly earlier than usual harvest. Quantities were smaller than usual, and the quality of the grapes were excellent.

Winery: Campofiorin is one of Masi's specialities, made using the double fermentation technique. Fermented wine from fresh grapes is re-fermented with twenty-five percent of whole semi-dried grapes of the same varieties. This fermentation lasts for about fifteen days and is followed by the malolactic. The wine then spent a minimum of eighteen months in wood, a mixture of old and new ninety-hectolitre and 600-litre barrels.

Taste Attractive, aromatic nose dominated by cherries and spice. Well-balanced, full-bodied palate with notes of ripe red fruit, cherry liqueur and blackcurrants. Long aftertaste with hints of vanilla and cocoa

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Lamberti Pinot Grigio is well developed on the nose with typical Pinot Grigio overtones of beeswax and wild honey blossom. Refreshingly crisp on the palate with a creamy, mineral texture and flavours fully reflective of the aromas.

Brand: Lamberti

Description: Dry White

Country, Region: Italy, Veneto

Tasting Notes: Straw-yellow with copper hues. Attractive light floral notes with hints of beeswax, honey and citrus.

The palate is well-structured, dry, elegant and fruity with balanced hints of peaches, crushed nuts, some classic melon oiliness and underlying minerality.

Food Suggestions: Serve Lamberti Pinot Grigio with light appetisers, delicate first courses, salads, seafood and creamy cheeses.

Serving temperature: 10-12°C.

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Lamberti Soave is a blend of Garganega and Trebbiano grapes from the hills of Soave, near Verona. Dry, crisp and fruity, pale yellow colour.

Brand: Lamberti

Description: Dry White

Country, Region: Italy, Veneto

Tasting Notes: Bright, pale yellow colour; intense and fragrant bouquet of white fruits (green apples and bananas); crisp, velvety flavour, with soft notes of peach and apple, and finishing with a pleasant hint of citrus.

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Grapes: 100% Montepulciano d'Abruzzo FEATURES

Color: Deep ruby red Bouquet: intense, wide, fragrant with plum compote and maraschino cherries with a hint of violets.

Taste: Dry, full-bodied, warm, soft and yet very firm with a pleasant background of dried fruit and roasted hazelnuts with a long finish.

Food Pairing: Red meats, mature cheeses.

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Floral bouquet; light, lively pink colour; rounded, stylish flavour with fruity notes and a lingering finish Food Pairing: Starters, first courses, white meats.

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Aperol is an Italian aperitif. Aperitifs are dry rather than sweet alcoholic beverages, typically served before eating to help to stimulate an appetite. Its made of gentian, rhubarb, and cinchona, among other ingredients. It has a vibrant orange hue. Its name comes from the French slang word for aperitif, which is apero.