Campofiorin Rosso del Veronese IGT 2012

Masi Agricola

Campofiorin Rosso del Veronese IGT 2012 play

Region: Italy / Veneto
Grapes: Corvina, Rondinella, Molinara

Campofiorin is the original “Supervenetian,” made with Masi’s double fermentation technique. A specialty wine, this red is made from local Veronese grapes Corvina, Rondinella and Molinara vinified and then re-fermented with a small percentage of semi-dried grapes of the same varieties. Vineyards in the valleys of the Veronese hills have similar conditions to the original “Campofiorin” vineyard in Marano di Valpolicella, with very deep alluvial and eocenic limestone soil. Fermented wine from fresh grapes is re-fermented with 25% of whole grapes semi-dried (for about 6 weeks) of the same varieties. This fermentation takes about 15 days at 64 - 68°F, and malolactic follows. The wine is aged at least 18 months in wood, 2/3 in 90-hectoliter Slavonian oak botti, 1/3 in 600-liter Allier and Slavonian barrels, new, and a minimum 3 months in bottle.

91 Points

jamessuckling.com

2012 vintage
90 Points

Tasting Panel

2012 vintage
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harvest note

The growing season in 2012 has seen rather alternating weather conditions. The dry and decidedly “warm” winter was followed by a very cold start to the spring. The hot, dry summer in turn accelerated the succession of fenologic stages and maturation in mixed areas occurred in the first ten days of September. The harvest began on the low level

tasting note

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.

food pairing

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.

technical data

GRAPES: Corvina, Rondinella, Molinara
APPELLATION: Rosso del Veronese IGT
PH: 3.51
ACIDITY: 5.30
ABV: 13.10%

points of distinction

  • Created in 1964 using what Hugh Johnson called an “ingenious technique,” Masi's original interpretation of ancient Veronese “refermentation”
  • Masi’s double fermentation process enriches the wine’s color, extract, tannins and alcohol to bring new aromas and flavors
  • The orginal "Supervenetian," can age 15-20 years
  • about the grape +
S.ciriaco-7 Raffaele-boscaini-4

“Masi wines must have a recognizable character, a unique style, and be approachable and pleasant to drink.” – RAFFAELE BOSCAINI, GENERAL COORDINATOR OF MASI TECHNICAL GROUP


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