About this wine
Grapes
Corvina, Rondinella and Molinara, native varieties of the Verona area.
Vinification
Campofiorin is made through double fermentation. Red wine vinified from fresh grapes is refermented with a small proportion of semi-dried grapes of the same varieties. The modern method replaced the original practice of refermenting fresh Veronese wine on Amarone pomace. It brings additional colour, extract, aroma and alcohol while giving softer, more refined tannins.
Beginning with the 2020 vintage, a slightly later harvest and a higher proportion of dried grapes were introduced to produce a rounder, more enveloping and harmonious style with a clearer fruit component.
Technical data
Alcohol: 13% vol. Available formats are 375 ml, 750 ml, 1,500 ml and 3,000 ml. Ageing potential is 15–20 years.
Tasting profile
Intense ruby red. The nose shows ripe cherry and sweet spices. Rich and concentrated on the palate, with cherry and woodland berries, good persistence and soft tannins.
Serving and pairing
Serve at 18–20°C. The technical sheet specifies 18°C. Its versatility suits occasions ranging from an aperitif to a formal dinner. Pair it with pasta in rich Mediterranean sauces, grilled or roasted red meats, or warmly spiced Asian and South American dishes.
Vintage notes
The 2020 vintage marked a modest stylistic evolution: slightly later picking and a larger proportion of dried grapes created a rounder, more harmonious wine with a more intact and pleasing expression of fruit.
Label / history
Created by Guido Boscaini in 1964, Campofiorin established a style between straightforward Valpolicella and the complexity of Amarone. Masi describes it as its original “Supervenetian.” During the 1980s, the production method evolved into the double-fermentation technique used today.
