Rosso Del Veronese Campofiorin
⏳ wine.drinking_window
Typically best enjoyed within 3 to 10 years of the vintage release, though exceptional vintages can continue to develop complexity for up to 15 years.
🍽️ wine.food_pairings
Pairs wonderfully with rich pasta dishes with meat ragù, grilled or roasted red meats, and medium-aged cheeses such as Asiago or Pecorino.
✨ wine.spec_sheet
Born in 1964 from the visionary mind of Guido Boscaini, Masi Campofiorin is celebrated as the original 'Supervenetian.' This landmark wine introduced a revolutionary winemaking technique to the Veneto region: double fermentation. To craft Campofiorin, fresh wine made from the classic local varieties Corvina, Rondinella, and Molinara is refermented with a portion of semi-dried (appassimento) grapes of the same varieties. This ingenious method, inspired by the ancient appassimento tradition used for Amarone, infuses the wine with rich, concentrated black cherry and plum flavors, velvety tannins, and a warm complexity, while retaining the vibrant acidity and drinkability of a classic Veronese red. It stands as a historic bridge between the easy-drinking style of Valpolicella and the majestic intensity of Amarone.
🍾 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.