The history of the Masi Winery began in Valpolicella in 1772, when the Boscaini family purchased some of the valley’s most prestigious vineyards in the area known as ‘Vaio dei Masi’. Hence the name of the winery, which, 200 years on, is now in the hands of the seventh generation of the Boscaini family. The winery has established itself as a global benchmark for Amarone production and continues to refine, year after year, the technique of grape drying—an art known as far back as Roman times. One of the most important and renowned estates in Veneto, it is highly active in the preservation of old native grape varieties and the traditional viticultural techniques of the Venetian region. In 1964, thanks to the ingenuity of Guido Boscaini, Campofiorin was created, a red wine described as "Supervenetian" for its complexity and structure. Made from Corvina, Rondinella and Molinara grapes, it undergoes an initial alcoholic fermentation followed by a second fermentation with the addition of 25% dried grapes. At the end of the winemaking process, it matures for 18 months in large and small barrels. 100 ml: E=352 kJ/84 kcal
In the glass, it displays an intense, slightly opaque ruby colour. It releases aromas of ripe cherry, wild berries and delicate notes of sweet spices. Rich and rounded on the palate, with velvety tannins and a long finish.
Excellent with pasta dishes featuring rich sauces, perfect with a lovely mixed grill of meats.
To fully appreciate its style, this wine should be served at a temperature of 16–18°C.