Masi Campofiorin Rosso is made using the 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 at 18-20°C. Full 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”.
Region: Venetien (IT)
Sub region: Rosso del Veronese IGT (IT)
Grape Variety: Corvina , Molinara , Rondinella
Alcohol Content: 13,2%
Allergens: Sulfates and sulfur dioxide