Masi's Campofiorin derives from a blend of Corvina, Rondinella and Molinara grapes and can be considered a true institution in the Venetian and national oenology. Born in 1964 from an intuition of Guido Boscaini, Campofiorin is produced with a particular technique, refined over the years, which consists in making the vinous mass referment on the semi-dried skins of Amarone. The result is a wine rich in taste and structure, which preserves the gentle spirit of Valpolicella wines, with a nod to the complexity of Amarone. Before being marketed, Masi's Campofiorin 2015 was aged for 18 months in Alliers and Slavonian oak barrels.

CAMPOFIORIN MASI: TASTING

Masi's Campofiorin Rosso del Veronese has an intense ruby red colour in the glass. On the nose, it releases enveloping aromas of cherries and small ripe red fruits intertwined with notes of sweet spices. The sip is soft and pulpy, supported by a rich taste and a velvety and decisive tannic texture. With a good persistent finish. At the table, it goes well with aged or blue cheeses or structured courses based on red meats or game.