Available on backorder
Campofiorin is the original “Supervenetian,” made with Masi’s double fermentation technique. A specialty wine, this red is made from local Veronese grapes Corvina, Rondinella and Molinara vinified and then re-fermented with a small percentage of semi-dried grapes of the same varieties. Vineyards in the valleys of the Veronese hills have similar conditions to the original “Campofiorin” vineyard in Marano di Valpolicella, with very deep alluvial and eocenic limestone soil. Fermented wine from fresh grapes is re-fermented with 25% of whole grapes semi-dried (for about 6 weeks) of the same varieties. After fermentation, malolactic begins immediately. The wine is aged in wood, 2/3 in Slavonian oak botti of 90 hl, 1/3 in Allier and Slavonian barrels of 600 liters, new, and a period in bottle.
With an intense, ruby-red color and violet traces, the wine shows generous, ripe aromas of plum and cherry jam, with hints of spice. Bold and rich flavors of bitter cherries and berry fruits stand out on the palate, with good acidity, balance and velvety tannins.
Points of distinction
Can age 15-20 years.
The orginal “Supervenetian.”
Masi’s double fermentation process enriches the wine’s color, extract, softly elegant tannins and alcohol, and brings new aromas and flavors.
Campofiorin was created in 1964 using what Hugh Johnson termed an “ingenious technique,” Masi’s original interpretation of the ancient Veronese “refermentation” method.
Grape – Corvina