Rosso Del Veronese Campofiorin
⏳ Drinking Window
2020 - 2028
🍽️ Food & Wine Pairings
Pairs wonderfully with rich pasta dishes with meat ragù, grilled or roasted red meats, and medium-aged cheeses such as Asiago or Pecorino.
✨ Technical Specifications
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.
🍾 About the Producer
Established in 1772 when the Boscaini family harvested their first vineyard plots in the Vaio dei Masi valley, Masi Agricola stands as a foundational pillar of modern Venetian viticulture. Anchored in the heart of Valpolicella Classica, the estate spans diverse microclimates and sedimentary limestone, marl, and volcanic soils across the Trevenezie, tempered by Lake Garda and alpine foothills. Masi revolutionized regional winemaking through the modern mastery of the ancient appassimento method—drying harvested bunches on traditional arelle bamboo racks—and pioneering the ripasso revival with their landmark 1964 Campofiorin. Governed by the Masi Technical Group and long stewarded by Sandro Boscaini, affectionately hailed as 'Mr. Amarone', the estate blends sustainability with exacting enology. Their benchmark expressions range from majestic, cru-designated Amarone della Valpolicella such as Costasera, Campolongo di Torbe, and Mazzano, to crisp Trevenezie whites like Masianco and vibrant sparkling wines, epitomizing classical Venetian refinement and textural depth.