Masi Campofiorin Rosso del Veronese 2010
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Wilfred
Wong
Product Details
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Somm Note
Winemaker Notes
This very versatile wine is perfect with various foods, including pasta with rich meat- or mushroom-based sauces, grilled or roasted red meats, game and mature cheeses.
Blend: 70% Corvina, 25% Rondinella and 5% Molinara
Professional Ratings
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Wilfred Wong of Wine.com
Fresh and dried grapes, what do you think? Masi created this refermentation technique in 1964 and has never looked back. The 2010 Masi Campofiorin is a "Superventian" that seems to work so well in the Veneto. The aroma is almost spellbinding as the wine exhibits ripe red and black fruit, with a nice hit of leather; all the elements are well melded; the palate is lush and firm as it sports the same elements found in the nose. A great choice with grilled meats. (Best Served: 2014-2020)
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Wine &
Spirits
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Enthusiast
Masi's production strategy aims to emphasize the personality of each single product, while maintaining a recognizable Venetian style. In 1958, Masi was in the forefront of the work to identify the historic "cru" vineyard sites for Amarone. In 1964, Campofiorin was the first in a new category of wines, reinventing the technique of double fermentation and continually updating it. Masi has also updated the style of Amarone, using new appassimento and vinification technologies.
Masi wines are modern, attractive, well-balanced and easily identifiable; characteristics which have earned Masi recognition for having "revolutionized the art of wine-making in the Venetian region." Hugh Johnson defines Masi as "a touchstone for Veronese wines."