Masi Campofiorin, Rosso del Veronese IGT

£19.25 / bottle
£219.45 / case (12+ bottles, 5% off)

Additional information

Origin ,
Main Grapes
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Website Masi Wines


Masi Campofiorin is red wine from the Veneto wine-growing region of Italy and lays claim to be the “original Supervenetian”.

Though run by the Boscaini family for six generations, it is really in the last fifty years that Masi Wines has established itself as one of the Veneto’s most innovative wine producers. In the late 1950s, they identified certain historic vineyard plots which are vinified as Amarone and bottled separately to this day. In 1964, they launched the now-legendary Masi Campofiorin, which revived the technique of a second fermentation with semi-dried grapes. Masi have also rescued the ancient Oseleta variety from extinction, and continue to use it in two of their celebrated “Supervenetian” wines. The grapes were grown in valleys of the Veronese hills in deep alluvial terrain over eocenic limestone. As well as making fantastic wines in the Veneto region Masi also have a project in Argentina, called Masi Tupungato, where they make both a Ripasso and an Amarone style wine.

Masi Campofiorin is one of house’s specialities, made using the double fermentation technique. Fermented wine from fresh grapes is re-fermented with twenty-five percent of whole semi-dried grapes of the same varieties. This fermentation lasts for about fifteen days and is followed by the malolactic. The wine then spends a minimum of eighteen months in wood, a mixture of old and new ninety-hectolitre and 600-litre barrels. The result is greater richness of colour, extracts, aroma and bouquet, as well as increased alcohol content and softer, more refined tannins.

The blend is normally around is 70% Corvina, 25% Rondinella and 5% Molinara.

Tasting Notes

Masi Campofiorin has an intense ruby red colour. The nose has aromas of ripe cherries and sweet spices. The palate is rich with intense cherries and berry fruit; good length and soft tannins.

Food Pairing

Exceptionally versatile. Good with pasta dishes dressed with rich sauces (meat or mushrooms); full-blooded grilled or roast red meat, and game. Ideal with well-aged cheeses.


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