Masi Campofiorin 2021
Masi Campofiorin originates from Italy, within the Veneto region and the Veronese IGT appellation. The wine was created in 1964 by Guido Boscaini, who sought to bridge the gap between the simple approachability of Valpolicella and the complex power of Amarone. Still owned by the historic Boscaini family, Masi Agricola is credited with inventing the 'Supervenetian' category and the modern 'double fermentation' technique. This winemaking philosophy combines deep Venetian heritage with continuous research and innovation, positioning Campofiorin as a timeless icon of Italian style.
Wine Description
This red wine displays an intense ruby red colour and a medium to full body. The sensory profile is rich and velvety, featuring an aromatic nose of ripe red cherries, plums, and sweet spices. On the palate, it is extra dry and smooth, delivering concentrated flavours of cherries and berry fruit complemented by notes of cocoa, vanilla, and dried figs. The wine is characterized by a soft tannin structure and balanced acidity, leading to a persistent finish with lingering fruit and gentle spice.
Varietal Composition: A blend of indigenous Veronese grapes, primarily Corvina, Rondinella, and Molinara.
Stylistic Notes: Made using Masi's signature double fermentation method, where wine from fresh grapes is refermented with 25% to 30% whole, semi dried grapes to enrich its colour, alcohol, and aromatic depth.
ABV: Typically 13% to 13.5% vol.
Organic Status: While Masi follows a research driven approach to viticulture and a strong Venetian identity, this specific label is not typically certified organic.
Masi Campofiorin originates from Italy, within the Veneto region and the Veronese IGT appellation. The wine was created in 1964 by Guido Boscaini, who sought to bridge the gap between the simple approachability of Valpolicella and the complex power of Amarone. Still owned by the historic Boscaini family, Masi Agricola is credited with inventing the 'Supervenetian' category and the modern 'double fermentation' technique. This winemaking philosophy combines deep Venetian heritage with continuous research and innovation, positioning Campofiorin as a timeless icon of Italian style.
Wine Description
This red wine displays an intense ruby red colour and a medium to full body. The sensory profile is rich and velvety, featuring an aromatic nose of ripe red cherries, plums, and sweet spices. On the palate, it is extra dry and smooth, delivering concentrated flavours of cherries and berry fruit complemented by notes of cocoa, vanilla, and dried figs. The wine is characterized by a soft tannin structure and balanced acidity, leading to a persistent finish with lingering fruit and gentle spice.
Varietal Composition: A blend of indigenous Veronese grapes, primarily Corvina, Rondinella, and Molinara.
Stylistic Notes: Made using Masi's signature double fermentation method, where wine from fresh grapes is refermented with 25% to 30% whole, semi dried grapes to enrich its colour, alcohol, and aromatic depth.
ABV: Typically 13% to 13.5% vol.
Organic Status: While Masi follows a research driven approach to viticulture and a strong Venetian identity, this specific label is not typically certified organic.
Description
Masi Campofiorin originates from Italy, within the Veneto region and the Veronese IGT appellation. The wine was created in 1964 by Guido Boscaini, who sought to bridge the gap between the simple approachability of Valpolicella and the complex power of Amarone. Still owned by the historic Boscaini family, Masi Agricola is credited with inventing the 'Supervenetian' category and the modern 'double fermentation' technique. This winemaking philosophy combines deep Venetian heritage with continuous research and innovation, positioning Campofiorin as a timeless icon of Italian style.
Wine Description
This red wine displays an intense ruby red colour and a medium to full body. The sensory profile is rich and velvety, featuring an aromatic nose of ripe red cherries, plums, and sweet spices. On the palate, it is extra dry and smooth, delivering concentrated flavours of cherries and berry fruit complemented by notes of cocoa, vanilla, and dried figs. The wine is characterized by a soft tannin structure and balanced acidity, leading to a persistent finish with lingering fruit and gentle spice.
Varietal Composition: A blend of indigenous Veronese grapes, primarily Corvina, Rondinella, and Molinara.
Stylistic Notes: Made using Masi's signature double fermentation method, where wine from fresh grapes is refermented with 25% to 30% whole, semi dried grapes to enrich its colour, alcohol, and aromatic depth.
ABV: Typically 13% to 13.5% vol.
Organic Status: While Masi follows a research driven approach to viticulture and a strong Venetian identity, this specific label is not typically certified organic.
