Description

Masi’s Campofiorin derives from a blend of Corvina, Rondinella and Molinara grapes and can be considered a true institution in the Venetian and national oenology. Born in 1964 from an intuition of Guido Boscaini, Campofiorin is produced with a particular technique, refined over the years, which consists in making the vinous mass referment on the semi-dried skins of Amarone. The result is a wine rich in taste and structure, which preserves the gentle spirit of Valpolicella wines, with a nod to the complexity of Amarone. Before being marketed, Masi’s Campofiorin 2015 was aged for 18 months in Alliers and Slavonian oak barrels.