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Masi Campofiorin Rosso del Veronese IGT 2017

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

Masi use a double fermentation method. Fermented wine from the fresh grapes is re-fermented with 25% of whole semi-dried (dried for about six weeks) grapes of the same varieties. This fermentation lasts for about 15 days with the malolactic fermentation taking place immediately afterwards. The process enriches the wine in alcohol, in colour, in extracts and in soft and elegant tannins, bringing also new flavours and perfumes at the same time.

Good with pasta dishes dressed with rich sauces (meat or mushrooms); grilled or roast red meat, and game. 

91/100, James Suckling

93/100, Cam Douglas MW “Aromas of wild red berries, dark cherries and plums. There’s no mistaking the second layer in the bouquet revealing scents of steel, iron and a haunting graphite, leather and preserved red berry fruit core. On the palate – flavours that show off what the nose suggests with wild red berries, preserved cherry, brown spices and leather. A light violet floral note hidden a little by the firm tannins with a velvet texture. Moderate+ acidity. Balanced , lengthy, memorable. Drink now and through 2026. “ (2016 vintage)

14%

Corvina, Rondinella & Molinara

Verona, Italy



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