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Flat front label of wine

Masi Campofiorin Rosso del Veronese 2013

Other Red Blends from Veneto, Italy
  • RP90
  • WE90
14% ABV
  • WE90
  • JS91
  • TP90
  • RP91
  • WW90
  • WE88
  • W&S88
  • WE88
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Currently Unavailable $16.99
Try the 2014 Vintage 16 99
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4.6 10 Ratings
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4.6 10 Ratings
14% ABV

Winemaker Notes

With an intense, ruby-red color and violet traces, the wine shows generous, ripe aromas of plum and cherry jam, with hints of spice. Bold and rich flavors of bitter cherries and berry fruits stand out on the palate, with good acidity, balance and velvety tannins.

This very versatile wine is perfect with many different foods, including pasta with rich meat- or mushroom-based sauces, grilled or roasted red meats, game and mature cheeses.

Blend: 80% Corvina, 10% Rondinella, 10% Oseleta

Critical Acclaim

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RP 90
Robert Parker's Wine Advocate
The 2013 Campofiorin is a distant cousin of Amarone in that its made with semi-dried grapes. This process of "leggero appassimento" gives the wine that extra oomph and richness to stand up to hearty meat or game dishes. Despite that extra power and concentration, the wine makes room for delicate notes of black current and pressed rose petal. Spice and cured tobacco fill in the rear. This 2013 vintage shows balance and a tight spot of fresh acidity.
Rating: 90+
WE 90
Wine Enthusiast
A blend of 80% Corvina, 10% Rondinella and 10% Oseleta, this elegantly structured wine has a fragrance of black-skinned berry, cinnamon and underbrush. The earthy palate delivers ripe black plum, blackberry jam, cocoa and a hint of truffle while velvety tannins lend finesse. Enjoy through 2022.
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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.

YNG128117_2013 Item# 167224