# Campofiorin (2023)

- **Producer:** Masi Agricola
- **Colour:** red
- **Type:** still
- **Grapes:** Corvina, Rondinella, Molinara
- **Region:** Veneto, Italy
- **Style:** Classic
- **Alcohol:** 13.0%
- **Average price:** €19
- **Contains sulphites:** Yes
- **When to drink:** Now or Later
- **Serving temperature:** 16–18 °C
- **Aromas & flavours:** cherry, plum, blackberry, redcurrant, vanilla, cloves, cedar, dried fig, prune

## About this wine

Created in 1964 by Guido Boscaini, Campofiorin is the historic original 'Supervenetian' wine produced by Masi Agricola in the Veneto region of northeastern Italy. The Boscaini family has stewarded vineyards in the region for seven generations, establishing a reputation for native grape preservation and innovative viticultural research. Positioned conceptually between approachable Valpolicella and complex Amarone, Campofiorin reflects Veronese winemaking heritage and bears the traditional Latin motto 'Nectar Angelorum Hominibus' on its label.

## Interesting facts

- Created in 1964 by Guido Boscaini, Campofiorin pioneered the internationally recognized 'Supervenetian' wine category.
- The bottle label prominently displays the ancient Latin inscription 'Nectar Angelorum Hominibus', meaning Nectar of the Angels for Men.
- Uses double fermentation with 30% whole semi-dried grapes to enhance depth and structure while preserving freshness.

## Food pairing

The medium-plus body, vibrant acidity, and polished tannins of Campofiorin perfectly complement rich, savory meat sauces, braised proteins, and aged cheeses without overpowering the dish.

## Wine making process

Campofiorin is crafted using Masi's double fermentation technique, known as Appaxximento. Freshly harvested Corvina, Rondinella, and Molinara grapes are initially vinified into a red base wine. A second fermentation is subsequently initiated by adding approximately 30% whole, semi-dried grapes of the same native varieties. Following vinification, the wine matures for approximately 18 months in oak casks—split between two-thirds Slavonian oak barrels and one-third first-passage Allier oak casks—before bottle aging.