Masi Campofiorin Rosso del Veronese

Masi's Campofiorin is considered a pioneer of the Ripasso style: since 1964, this wine has been produced using the estate's own "Doppia Fermentazione" method, in which the fermented must is placed a second time on top of the Amarone grape pomace. The result is a Rosso del Veronese with significantly more depth than the simple IGT classification would suggest.

In the glass, it displays a rich ruby ​​red color. The nose offers ripe black cherry, violets, and a hint of clove. On the palate, it is soft and warm, with a rounded tannin structure and a finish of dark fruit and mild spice.

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

Goes well with pasta with meat ragù, grilled leg of lamb, medium-aged pecorino or mushroom risotto.