Masi Campolongo di Torbe Amarone 2012  Front Label
Masi Campolongo di Torbe Amarone 2012  Front LabelMasi Campolongo di Torbe Amarone 2012  Front Bottle Shot

Masi Campolongo di Torbe Amarone 2012

  • RP96
  • WE95
  • JS95
  • WS93
750ML / 16% ABV
Other Vintages
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  • WE94
  • RP97
  • JS97
  • WS94
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  • JS92
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750ML / 16% ABV

Winemaker Notes

Deep ruby red in colour, impenetrable. Elegant and complex aromas of fruit preserved in spirit and spices on the nose. A firm and well balanced structure comes through on the palate, with smooth and silky tannins, and an ample level of alcohol well integrated into the whole. Long and intense on the finish with hints of cherries preserved in spirit and spices.

Ideal drunk on its own after dinner. Also very good with red meats, game, quail and other tasty dishes. Excellent with mature cheeses such as parmesan and pecorino. The softness of the wine apparent in some years makes it a good match with gorgonzola.

Blend: 70% Corvina, 25% Rondinella, 5% Molinara

Critical Acclaim

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RP 96
Robert Parker's Wine Advocate
This important wine pours from the bottle with very rich and attractive concentration and a sultry dark garnet color. The Masi 2012 Amarone della Valpolicella Classico Campolongo di Torbe certainly knows how to make a grand statement. Density and elegance, power and balance all come into play no matter how contradictory those descriptors might appear. This wine pulls it off, and it also manages to hide some of the overt ripeness and heaviness that commonly appeared in other wines from this very hot and dry vintage. You sense that the fruit is ripe, for sure, but the wine does not reveal too much sweetness. In fact, the finish is quite dry and even that 16% alcohol is well managed. The blend is 70% Corvina, 25% Rondinella and 5% Molinara. The wine ages in traditional Veronesi casks (measuring 600-liters) for three years. The personality of Campolongo di Torbe is dry, austere and strong. It's always a toss-up every year that I taste these wines, but in 2012, I prefer this wine over the Mazzano.
WE 95
Wine Enthusiast
Underbrush, ripe black-skinned fruit, purple flower and baking spice are just some of the aromas you'll find on this velvety, savory red. Smooth and concentrated, it's also weightless, doling out succulent black cherry, baked plum, licorice and tobacco set against enveloping, polished tannins. Drink through 2030.
Cellar Selection
JS 95
James Suckling
Lots of dried berries, leaves, violets and lavender with some sandalwood on the nose. It’s full-bodied with chewy, rich tannins and plenty of fruit to coat them. It’s layered and flavorful. Pretty now, but another year or two will make it even better.
WS 93
Wine Spectator
A lovely Amarone, deftly integrating sculpted tannins with a fragrant range of rich, loamy earth, black licorice strap, date and bay leaf aromas and flavors. A streak of tangy iron is deeply embedded through the midpalate, emerging to drive the lasting, spiced finish. Drink now through 2027.
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Masi, Italy
Masi Winery Video

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."

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Producing every style of wine and with great success, the Veneto is one of the most multi-faceted wine regions of Italy.

Veneto's appellation called Valpolicella (meaning “valley of cellars” in Italian) is a series of north to south valleys and is the source of the region’s best red wine with the same name. Valpolicella—the wine—is juicy, spicy, tart and packed full of red cherry flavors. Corvina makes up the backbone of the blend with Rondinella, Molinara, Croatina and others playing supporting roles. Amarone, a dry red, and Recioto, a sweet wine, follow the same blending patterns but are made from grapes left to dry for a few months before pressing. The drying process results in intense, full-bodied, heady and often, quite cerebral wines.

Soave, based on the indigenous Garganega grape, is the famous white here—made ultra popular in the 1970s at a time when quantity was more important than quality. Today one can find great values on whites from Soave, making it a perfect choice as an everyday sipper! But the more recent local, increased focus on low yields and high quality winemaking in the original Soave zone, now called Soave Classico, gives the real gems of the area. A fine Soave Classico will exhibit a round palate full of flavors such as ripe pear, yellow peach, melon or orange zest and have smoky and floral aromas and a sapid, fresh, mineral-driven finish.

Much of Italy’s Pinot grigio hails from the Veneto, where the crisp and refreshing style is easy to maintain; the ultra-popular sparkling wine, Prosecco, comes from here as well.

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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 red 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 resulting in a wide variety of red wine styles. Blending can be utilized to enhance balance or create complexity, lending different layers of flavors and aromas. For example, a red wine blend variety that creates a fruity and full-bodied wine would do well combined with one that is naturally high in acidity and tannins. 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.

How to Serve Red Wine

A common piece of advice is to serve red wine at “room temperature,” but this suggestion is imprecise. After all, room temperature in January is likely to be quite different than in August, even considering the possible effect of central heating and air conditioning systems. The proper temperature to aim for is 55° F to 60° F for lighter-bodied reds and 60° F to 65° F for fuller-bodied wines.

How Long Does Red Wine Last?

Once opened and re-corked, a bottle stored in a cool, dark environment (like your fridge) will stay fresh and nicely drinkable for a day or two. There are products available that can extend that period by a couple of days. As for unopened bottles, optimal storage means keeping them on their sides in a moderately humid environment at about 57° F. Red wines stored in this manner will stay good – and possibly improve – for anywhere from one year to multiple decades. Assessing how long to hold on to a bottle is a complicated science. If you are planning long-term storage of your reds, seek the advice of a wine professional.

CGM45572_2012 Item# 1000267

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