Masi Campofiorin

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THE CAMPOFIORIN FAMILY

The story of a family of wines, an icon of internationally successful Italian style.

HISTORY

Campofiorin was first made in the gentle hills of Verona in 1964 as the result of an inspired technical experiment: refermentation of the best Veronese wine made of freshly-picked grapes on the lees of Amarone. The experiment was a huge success, setting the standard for others, and creating a wine with rich aromas and an ample body that stands somewhere between the friendly simplicity of a Valpolicella and the complexity of an Amarone.
Starting with the 1980s, the production technique was further refined by Masi to make a wine that has become liked and sought after all over the world.

“I don’t think that either my father Guido or the then technical director Franceschetti realised that in 1964 when Campofiorin was born that they had opened a whole new chapter in the history of Veronese winemaking. They had however understood that in those extraordinary years of creative boom for the Italian economy there was room for innovation in the viticultural and winemaking traditions of our region too. Today, 50 years later, Campofiorin has become one of the best-loved classics of the Italian tradition in the world.”

Sandro Boscaini, President of Masi Agricola

storia

TECHNIQUE

Masi refined the production technique for Campofiorin in the 1980s with the aim of making the wine more balanced and more attractive. This led to the evolution of the double fermentation technique used to make modern Campofiorin, whereby top quality wine made from indigenous Veronese grapes is refermented with lightly dried grapes from the same varieties. The result is greater richness of colour, extracts, aroma and bouquet, as well as increased alcohol content and softer, more refined tannins.

“Campofiorin is a living wine that evolves and even surpasses the intentions of its creators. It’s a one-off with roots in the recent past of Italian history, and it’s the product of inspiration, classicism and a new technique put together. This was a successful formula right from the start in 1964, and now it’s a success in dozens of countries where it has become a reference point for those who look for freshness and complexity combined.”

Luciano Ferraro, editor-in-chief of Corriere della Sera, October 2014

CAMPOFIORIN

Rosso del Veronese IGT

F ull bodied, smooth and velvety, but approachable and versatile in its food pairings. Combines simplicity with style, strength and majesty.

This is the original Supervenetian created by Masi in 1964 and internationally recognised as a wine of “stupendous body and complexity”, the prototype for a new category of wines from the Veneto inspired by the Amarone production method (Burton Anderson). Its own production method was described by Hugh Johnson as “an ingenious technique”.

GRAPE VARIETIES:

Corvina, Rondinella, Molinara.

TESTING NOTES:

Look: intense ruby red
Nose: ripe cherries and sweet spices.
Palate: rich, intense cherries and berry fruit; good length and soft tannins.

FOOD PAIRING:

Exceptionally versatile. Good with pasta dishes dressed with rich sauces (meat or mushrooms); grilled or roast red meat, and game. Ideal with well-aged cheese.

SERVING TEMPERATURE: 18° C
ALCOHOLIC CONTENT: 13% VOL
STORAGE LIFE: 15-20 YEARS

RECIPES DETAILS

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BROLO CAMPOFIORIN ORO

Rosso del Veronese IGT

Dry, rich, velvety, complex and elegant. Made in the same approachable style as Campofiorin, of which this is a cuvée version, using the original production method inspired by the technique employed for Amarone.
Given extra complexity with the addition to the blend of the special Oseleta grape, rediscovered by Masi, ageing in small oak casks accentuates its international style.

GRAPE VARIETIES:

Corvina, Rondinella, Oseleta

TESTING NOTES:

Look: deep ruby red.

Nose: berry fruit, preserves and vanilla.
Palate: rich, full-bodied, packed with baked fruit, and hints of cocoa and vanilla on the finish

FOOD PAIRING

Vino di raro eclettismo: si abbina a pasta con sughi ricchi a base di carne o funghi, risotti, carni rosse grigliate o arrosto e formaggi stagionati.

SERVING TEMPERATURE: 18° C
ALCOHOLIC CONTENT: 14% VOL
STORAGE LIFE: UP TO 20 YEARS

RECIPES DETAILS

GRANDARELLA

Refosco delle Venezie IGT

Dry, well-structured and with a smooth finish, this “Supervenetian” wine is a modern interpretation of Masi’s speciality: the ancient technique of Appassimento. It is made with Refosco grapes from the Tenute Stra’ del Milione in the Grave area of Friuli.

GRAPE VARIETIES:

Refosco

TESTING NOTES:

Look: dark, opaque red.

Nose: dry and aromatic herbs, berry fruit and vanilla.
Palate: full-bodied, complex, well-balanced, with strong hints of blueberries, plums, cinnamon and spices.

FOOD PAIRING:

Complex, serious wine; goes well with grilled or roast red meat, game, full-
flavoured and mature cheeses. Good as an after-dinner drink.

SERVING TEMPERATURE: 18° C
ALCOHOLIC CONTENT: 14,5% VOL
STORAGE LIFE: 10-15 YEARS

RECIPES DETAILS

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MASIANCO

Pinot Grigio e Verduzzo delle Venezie IGT

A fresh white wine, aromatic and fruity in style; the unmistakable result of combining Pinot Grigio delle Venezie with the Appassimento technique, Masi’s speciality. A “Supervenetian” with great style, and a worthy “brother” to the famous red wine, Campofiorin.

GRAPE VARIETIES:

Pinot Grigio, Verduzzo.

TESTING NOTES:

Look: golden yellow with greenish reflections.

Nose: citrus fruit, white flowers and honey.
Palate: refreshing taste of lemons with peach and apricot fruitiness; attractive hints of honey.

FOOD PAIRING:

Excellent aperitif. Good with antipasti, fish and grilled white meat.

SERVING TEMPERATURE: 8-10° C
ALCOHOLIC CONTENT: 13% VOL
STORAGE LIFE: 3 YEARS

RECIPES DETAILS

Rosa dei Masi

Rosato delle Venezie IGT

A fresh and fruity rosé wine, but complex and elegant at the same time. A new interpretation of the rosé wine category thanks to the use of Masi’s speciality Appassimento technique. This wine is a Supervenetian, and a “brother” to Campofiorin, the famous red wine.

GRAPE VARIETIES:

Refosco

TESTING NOTES:

Look: salmon pink with cherry-coloured reflections.

Nose: intense aromas of just ripened berry fruit on the nose, especially raspberries and wild cherries.
Palate: morbido ben bilanciato dall’acidità vivace e rinfrescante. Finale lungo e piacevole

FOOD PAIRING:

Excellent as an aperitif and with antipasti, light pasta dishes, shellfish and seafood.

SERVING TEMPERATURE: 10° C
ALCOHOLIC CONTENT: 12,5% VOL
STORAGE LIFE: 2 YEARS

RECIPES DETAILS

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MOXXÈ

Pinot grigio e verduzzo spumante brut

The successful marriage of the freshness of Pinot Grigio and the warm aromatic qualities of semi-dried Verduzzo grapes, so appealing in Masianco, can now be found as a sparkling wine.

Moxxé is the first sparkling wine to be made with a touch of appassimento (grape drying). Attractive and subtle, sparkling and lively too, this is a unique version of an important Venetian winemaking style made thanks to Masi Expertise Appaxximento.

GRAPE VARIETIES:

Pinot Grigio and Verduzzo

TESTING NOTES:

Look: bright straw yellow colour, fine and long-lasting perlage.

Nose: hints of apples and citrus fruit on the nose.
Palate: soft and attractive with ripe fruit flavours. Dry and very clean
on the finish.

FOOD PAIRING:

Excellent aperitif. Good with fresh, light summer antipasti, vegetable crudités, fish and salads.

ALCOHOLIC CONTENT: 12% VOL

RECIPES DETAILS