In the glass
Aroma: cherry, dried plum, vanilla, cedar, tobacco, light chocolate
Palate: dark cherry, dried herbs, light cedar, spice, vanilla
Campofiorin pioneered the ripasso technique in 1964, passing fresh Valpolicella wine over dried Amarone grape skins to extract colour, richness and complexity. A seminal wine that created an entire style category.
What it pairs with
-
Pizza with salami and mozzarella
Medium tannins and dried-herb notes complement cured meats and molten cheese beautifully. -
Lasagne al ragu
The wine's medium body and cherry-tobacco notes pair seamlessly with meat lasagne. -
Grilled sausages with polenta
A classic Venetian combination; the wine's approachable tannins work with fatty pork sausage.
How to serve Masi Campofiorin Rosso del Veronese
Allow 65 minutes from open to pour.
- Open and decant. Open 60 minutes before serving and pour into a decanter to aerate.
- Serve at 14-16°C. Cellar temperature (14-16°C) is the band for this style. Warmer pushes alcohol forward; colder dampens aromatics.
- Glassware. Use a Burgundy bowl with a wide opening , the bowl shape rewards the wine's structure.
- Pair with. Pizza with salami and mozzarella, Lasagne al ragu, Grilled sausages with polenta. Match the wine's structure to the dish's fat and salt.
History
Campofiorin is arguably the wine that invented the ripasso technique as a commercial category. In 1964, Masi's Sandro Boscaini experimented with passing the new vintage's Valpolicella wine over the still-warm skins from the Amarone fermentation, extracting additional colour, sugar and complexity. The technique became the foundation of the modern Valpolicella Ripasso DOC designation.
- 1964 — First Campofiorin vintage establishes the ripasso technique
- 1980 — Campofiorin becomes Masi's most exported wine internationally
- 2010 — Valpolicella Ripasso DOC appellation formally created, largely due to Campofiorin's commercial success
Facts
- Producer
- Masi Agricola
- Grapes
- Corvina (70%), Rondinella (15%), Molinara (15%)
- Classification
- Rosso del Veronese IGT
- Oak
- Aged 12-18 months in large Slavonian oak; ripasso over dried Amarone grape skins
- ABV
- 13.0%
- Price
- €15-22 at retail
- Drinking window
- 3-10 from vintage
- First vintage
- 1964
Frequently asked about Masi Campofiorin Rosso del Veronese
What does Masi Campofiorin Rosso del Veronese taste like?
On the nose, cherry, dried plum, vanilla, cedar, tobacco. On the palate, dark cherry, dried herbs, light cedar, spice, vanilla. Structurally medium-bodied, medium tannins, medium acidity with a medium finish. Campofiorin pioneered the ripasso technique in 1964, passing fresh Valpolicella wine over dried Amarone grape skins to extract colour, richness and complexity. A seminal wine that created an entire style category.
When should I drink Masi Campofiorin Rosso del Veronese?
Drink 3-10 from vintage. Young vintages benefit from 30-90 minutes of decanting; mature bottles should be handled carefully for sediment.
What food pairs with Masi Campofiorin Rosso del Veronese?
Pizza with salami and mozzarella is the canonical pairing. Other strong matches include Lasagne al ragu and Grilled sausages with polenta. Medium tannins and dried-herb notes complement cured meats and molten cheese beautifully.
What grapes are in Masi Campofiorin Rosso del Veronese?
The blend is Corvina (70%), Rondinella (15%), Molinara (15%). The wine is classified as Rosso del Veronese IGT.