# Campofiorin Rosso del Veronese IGT (2013)

- **Producer:** Masi Agricola
- **Colour:** red
- **Type:** still
- **Grapes:** Corvina, Rondinella, Molinara
- **Region:** Veneto, Italy
- **Style:** Classic
- **Alcohol:** 13.0%
- **Average price:** €15
- **Vegan:** Yes
- **Contains sulphites:** Yes
- **When to drink:** Now or Later
- **Serving temperature:** 16–18 °C
- **Aromas & flavours:** cherry, plum, raspberry, blackcurrant, black pepper, vanilla, cloves, chocolate, coffee, leather, tobacco, wet leaves, dried fig, prune

## About this wine

Created in 1964 by Guido Boscaini, Campofiorin is celebrated as the Original Supervenetian. It was designed to bridge the gap between light, simple Valpolicella and the heavy, highly alcoholic Amarone. Masi Agricola has been owned and operated by the Boscaini family since they acquired their first plots in the Vaio dei Masi valley in 1772. Led by Sandro Boscaini, the family is universally recognized as a global master of the appassimento technique. The 2013 vintage is highly regarded as a classic, cooler year in the Veneto, offering exceptional structural balance and longevity.

## Interesting facts

- Created in 1964, Campofiorin is celebrated as the Original Supervenetian, bridging Valpolicella and Amarone styles.
- The neck label features the Latin phrase Nectar Angelorum Hominibus, meaning Nectar of the Angels for Men.
- Masi's double fermentation technique was famously described by wine writer Hugh Johnson as an ingenious technique.

## Food pairing

This versatile red wine thrives on its vibrant acidity and medium-plus body. The double-fermentation process gives it a rich texture that stands up beautifully to savory, protein-rich dishes and earthy flavors like mushrooms, while its fresh acidity cuts through the fat of slow-cooked meats.

## Wine making process

This wine is crafted using Masi's patented double fermentation method. The process begins with 75% of the grapes being vinified fresh immediately after harvest under controlled temperatures. The remaining 25% of the grapes are set aside on traditional bamboo racks to undergo a light appassimento (drying process) for approximately six weeks. In late autumn, the fresh wine is refermented with the crushed, semi-dried grapes. This second fermentation adds color, glycerol, and structural complexity. The wine is then aged for 18 months in wood, with two-thirds in large Slavonian oak barrels and one-third in Allier oak casks, followed by three months of bottle refinement.