Masi Campofiorin Rosso del Veronese

Masi's Campofiorin is considered the pioneer of the Ripasso style: since 1964, this wine has been produced according to the in-house "double fermentation" method, in which the fermented must is placed a second time on the pomace of Amarone grapes. The result is a Rosso del Veronese with significantly more depth than the simple IGT classification would suggest.

It shows a rich ruby red in the glass. The nose offers ripe black cherry, violets, and a hint of clove. On the palate, it feels soft and warm, with a round tannin structure and a finish with dark fruit and mild spice.

Grape varieties: Corvina, Rondinella, and Molinara — the classic Veronese trinity.
Ready to drink now, but will keep for another 3–5 years.
Serving temperature: 16–18 °C.

Pairs with pasta with meat ragù, grilled leg of lamb, medium-aged Pecorino, or mushroom risotto.