Rosso Veronese Brolo Campofiorin
⏳ wine.drinking_window
Typically best enjoyed 5 to 10 years from the vintage release, though exceptional vintages can easily develop further complexity up to 15 years.
🍽️ wine.food_pairings
Slow-cooked beef stews, roasted red meats, and mature cheeses such as Parmigiano-Reggiano or Pecorino.
✨ wine.spec_sheet
Brolo Campofiorin is a refined, single-vineyard expression of Masi's legendary Campofiorin, representing a landmark in Veronese winemaking history. The term 'Brolo' translates to a walled vineyard, or 'clos,' referring to the select parcel from which this wine originates. Crafted using Masi's proprietary double-fermentation technique, the wine is made from the classic Veronese grapes Corvina and Rondinella, along with the rare, ancient local variety Oseleta, which Masi famously rescued from extinction. The fresh wine is refermented with semi-dried grapes, infusing it with rich complexity, deep ruby color, and velvety tannins. This process pays homage to the historic 'ripasso' method while elevating it to a modern, elegant style, aged gracefully in small oak casks to integrate its dark berry, cocoa, and spice notes.
🍾 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.