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Masi Campofiorin Rosso del Veronese 2011

Other Red Blends from Veneto, Italy
  • RP91
13.27% ABV
  • WE90
  • WE90
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  • JS91
  • TP90
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  • WE88
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3.4 11 Ratings
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3.4 11 Ratings
13.27% ABV

Winemaker Notes

Fruity cherry and plum aromas, with vanilla, cinnamon and spice notes. Shows sublime, soft tannins on the palate, with fresh acidity. Finish is long and persistent, with ripe fruit flavors and a touch of sweet spiciness.

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, 5% Molinara.

Critical Acclaim

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RP 91
Robert Parker's Wine Advocate
The 2011 Campofiorin is an IGT Rosso del Veronese executed in a Ripasso style that sees a double fermentation on Amarone skins. Campofiorin is a wine that is dear to my heart because it has long been one of my top drinking choices while sitting by the fireplace on a cold winter's night. It offers Ripasso intensity with brooding dark fruit nuances followed by a dense, chewy build.
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Masi
Masi, Veneto, Italy
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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."

A large and diverse wine region in northeastern Italy, the Veneto is home to a vast array of different styles of wine. With no defining regional characteristics, it can be a bit confusing to the general consumer to parse through its many subzones, but the patient wine lover will find many treasures to be discovered here, typically at wallet-friendly prices. Red and white wines are produced here, with more emphasis on the latter, as well as the ultra-popular sparkling wine Prosecco. The region is sheltered from harsh northern European winters by the Alps, which form its northern border, but the climate is still relatively cool, making the Veneto ideal for white wine production.

Much of Italy’s Pinot Grigio hails from the Veneto, where it can range from neutral and inoffensive to crisp and refreshing. Soave, made primarily from the Garganega grape, has a reputation for producing relatively ordinary, bulk wines, but can be very elegant when yields are carefully monitored, with aromas of lemon, almond, and white flowers. Valpolicella is the region’s best-known red wine, with juicy, tart red cherry flavors derived from the Corvina grape. Recioto and Amarone wines made from dried grapes are a regional specialty and can be very intense, heady, and cerebral.

Other Red Blends

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With hundreds of red grape varieties to choose from, winemakers have the freedom to create a virtually endless assortment of blended wines. In many European regions, strict laws are in place determining the set of varieties that may be used, but in the New World experimentation is permitted and encouraged. Blending can be utilized to create complex wines with many different layers of flavors and aromas, or to create more balanced wines. For example, a variety that is soft and full-bodied may be combined with one that is lighter with naturally high acidity. Sometimes small amounts of a particular variety are added to boost color or aromatics. Blending can take place before or after fermentation, with the latter, more popular option giving more control to the winemaker over the final qualities of the wine.

YNG423720_2011 Item# 138690