Masi Agricola
Campofiorin 2023
| Denomination | IGT Verona |
|---|---|
| Size | 0,75 l |
| Alcohol content | 13.0% by volume |
| Area | Veneto (Italy) |
| Grape varieties | 70% Corvina, 25% Rondinella, 5% Molinara |
| Aging | Minimum 18 months in wood: 2/3 in 90-hectolitre Slavonian oak barrels and 1/3 in new Allier and Slavonian casks, and 3 months in bottle. |
- Name and classification: Rosso Verona IGT 2023, still red wine from Veneto, 13% ABV
- Native grape blend: 70% Corvina, 25% Rondinella, 5% Molinara; harmonious and balanced flavour
- Double fermentation: refermentation with 25% semi-dried grapes for 6 weeks
- Aged in oak: 18 months in Slavonian and Allier barrels, plus 3 months in bottle; velvety tannins
- Profile and pairings: notes of cherry, wild berries and sweet spices; ideal with roasts and cheeses
Description
What kind of wine it is
Masi's Campofiorin is a still red wine with a typical geographical indication from Verona. Produced from a harmonious blend of Corvina, Rondinella and Molinara grapes through double fermentation and ageing in barrels, it displays an intense ruby colour and aromas of ripe cherry and wild berries enhanced by hints of vanilla and cinnamon. On the palate, it is warm, medium-bodied and supported by soft tannins, making it perfect to accompany flavourful first courses, roast meats, game and mature cheeses.
Where it comes from
The grapes for this red wine grow in the valleys of the Veronese hills. The vineyards are rooted in deep alluvial soils rich in Eocene limestone, which promote regular ripening and excellent aromatic extraction. The hillside microclimate is characterised by a marked temperature range between day and night, a natural factor essential for defining the wine's flavour profile. This territorial context gives a structured and elegant sip, with a strong visual and olfactory identity.
How it is produced
After harvesting in the second half of September, production is based on the double fermentation technique. The wine made from fresh grapes is refermented at a controlled temperature together with a portion of whole semi-dried grapes. This stage, followed by malolactic fermentation, greatly enriches the product's aromatic complexity. The wine then matures for eighteen months in Slavonian and Allier oak barrels, a fundamental step to balance the flavours and smooth the tannic structure. A final period of rest refines its overall harmony; moreover, its production characteristics make it fully suitable for a vegan diet.
History and Curiosities
Born in 1964 from the experience of the Boscaini family, Campofiorin is the original Supervenetian by Masi, renowned internationally. This iconic Rosso Verona IGT is created through an ingenious double fermentation on partially dried grapes, an exclusive technique inspired by the Amarone method that gives the wine extraordinary complexity. A true expression of a centuries-old winemaking tradition, the 2023 vintage boasts 93 points from James Suckling, perfectly embodying the famous company motto: a true nectar of the angels for mankind.
Awards
-
2023
93/100
James Suckling is an influential American wine critic and journalist who worked at Wine Spectator for 30 years. He left the magazine in 2010 to start his own website and guidebook (JamesSuckling.com). He specialises in Italian and Bordeaux wines.
Tasting notes
Perfume
Color
Taste
Serve at:
14 -16 °C
Longevity:
05 - 10 years
Decanting time:
1 hour
- Start up year: 1772
- Oenologist: Gruppo Tecnico Masi
- Bottles produced: 3.950.000
- Hectares: 560
Masi produces first-class wines primarily from native grape varieties, using traditional methods that embody sustainability and continuous technological innovation. With more than two hundred and fifty vintages behind it, Masi has been owned since its inception by the Boscaini family, which today runs the company with the sixth, seventh and eighth generations. Read more
| Name | Masi Campofiorin 2023 |
|---|---|
| Type | Red still |
| Denomination | Verona IGT |
| Vintage | 2023 |
| Size | 0,75 l |
| Alcohol content | 13.0% by volume |
| Grape varieties | 70% Corvina, 25% Rondinella, 5% Molinara |
| Country | Italy |
| Region | Veneto |
| Vendor | Masi Agricola |
| Story | History and Curiosities Born in 1964 from the experience of the Boscaini family, Campofiorin is the original Supervenetian by Masi, renowned internationally. This iconic Rosso Verona IGT is created through an ingenious double fermentation on partially dried grapes, an exclusive technique inspired by the Amarone method that gives the wine extraordinary complexity. A true expression of a centuries-old winemaking tradition, the 2023 vintage boasts 93 points from James Suckling, perfectly embodying the famous company motto: a true nectar of the angels for mankind. |
| Origin | Vineyards located in the torrent valleys (progni) of the Veronese hills (Veneto, Italy) |
| Climate | Spring with abundant rainfall (April-June); drier summer at veraison (July-August) with slight water stress and good day/night temperature range; above-average temperatures. |
| Soil composition | Alluvial soil, very deep, on Eocene limestones. |
| Harvest | Second half of September (starting on 22 September) |
| Fermentation temperature | 18-20 °C |
| Fermentation | About 15 days |
| Production technique | Double fermentation with semi-dried grapes (partial drying) |
| Wine making | Double fermentation technique: the wine from fresh grapes is refermented with 25% whole semi-dried grapes (dried for about 6 weeks) for around 15 days at a controlled temperature of 18–20 °C; this is followed by completion of fermentation and malolactic fermentation; aged for a minimum of 18 months in wood (2/3 in large Slavonian oak casks and 1/3 in new Allier and Slavonian barrels) and a further 3 months in bottle. |
| Aging | Minimum 18 months in wood: 2/3 in 90-hectolitre Slavonian oak barrels and 1/3 in new Allier and Slavonian casks, and 3 months in bottle. |
| Total acidity | 5.3 gr/L |
| PH | 3.58 |
| Residual sugar | 3.6 gr/L |
| Dry extract | 27.6 gr/L |
| Allergens | Contains sulphites |