Brolo Campofiorin Oro
⏳ wine.drinking_window
Typically best enjoyed 5–10 years from the vintage release, though well-stored bottles can easily develop beautifully for up to 15 years.
🍽️ wine.food_pairings
Rich pasta dishes with meat ragù, grilled or roasted red meats, and mature, savory cheeses.
✨ wine.spec_sheet
Masi's Brolo Campofiorin Oro is a benchmark 'Supervenetian' red, representing a modern update to the historic Veronese winemaking tradition. Originating from selected vineyards in the Valpolicella hills, the term 'Brolo' refers to a walled vineyard, akin to a French 'clos.' The wine is crafted using Masi's proprietary double-fermentation technique: rich, fresh wine made from Corvina and Rondinella grapes is re-fermented with semi-dried (appassito) grapes, including the rare, deeply colored, and tannic Oseleta variety—an ancient grape Masi famously rescued from extinction. This process imparts a remarkable depth of dried fruit flavors, cocoa, and spices, combined with elegant structure and velvet tannins, celebrating the rich heritage of the Venetian hills.
🍾 wine.about_producer
Established in 1772 when the Boscaini family acquired their first vineyards in the 'Vaio dei Masi' valley, Masi Agricola is a benchmark producer of the Veneto region in northeastern Italy. Still family-owned and led by Sandro Boscaini, the estate is globally renowned for its expertise in the traditional Appassimento technique, where grapes are dried on bamboo racks to concentrate flavors. Masi is celebrated for pioneering the double-fermentation method behind its iconic Campofiorin, as well as crafting legendary Amarone della Valpolicella expressions like Costasera, Mazzano, and Campolongo di Torbe. Their portfolio beautifully bridges heritage and innovation, showcasing the diverse terroirs of Veneto, Friuli, and beyond through expressive red, white, and rosé wines.