2022 Masi - Rosso Veronese IGT Campofiorin (750ml)

In 1964, Masi created Campofiorin as an ingenious answer to a simple question: could Valpolicella's freshly fermented wine be enriched using the same technique that gives Amarone its depth? The result was Ripasso, achieved by re-fermenting young wine on the leftover semi-dried pomace from Amarone production, a method soon described by writer Burton Anderson as the prototype for an entirely new category of Veronese wine. Masi, a family estate now in its sixth generation under the Boscaini family and led by company president Sandro Boscaini, refined the technique further in the 1980s into a "double fermentation" process, and eventually dropped the Ripasso name from the label altogether so the wine could stand on its own reputation as Campofiorin.

Campofiorin blends Corvina, Rondinella, and a small amount of Molinara, Valpolicella's traditional varieties, fermented fresh before undergoing a second fermentation alongside a portion of semi-dried grapes from the same varieties. This double fermentation concentrates the wine's color, aromatics, and structure well beyond a standard Valpolicella, while keeping softer, more approachable tannins than Amarone.

The wine shows an intense ruby red color, with aromas of ripe cherries, plum, and sweet spice touched by subtle vanilla. The palate is rich, round, and velvety, with good length and soft, well-integrated tannins. Versatile and food-friendly, it pairs beautifully with braised meats, game, mushroom dishes, or aged cheeses.