Campofiorin Ripasso Veronese Masi Veneto Rouge Blanc 2004
70% Corvina, 25% Rondinella, 5% Molinara Created in 1964, Campofiorin is the original product of the personal interpretation by Masi's technicians of an ancient vinification system used in Verona and technically known as "refermentation". Masi is proud to have created a completely new category in the ranks of Veronese winemaking, a class of wines that stands between the elegant simplicity of the classic wine types and the complex majesty of the Amarone, a benchmark category for other wines. Campofiorin, of course, with its unique personality, will always remain the primus inter pares of "Supervenetian reds." Deep ruby red color with violet tinges on the edges. Intense bouquet with hints of ripe berry fruit, baked plums and cherries. Ample on the palate, full-bodied and velvety with characteristic hints of bitter cherries and cooked fruit. Attractive aftertaste with a hint of walnut. Perfect with many different kinds of food such as pasta with rich sauces (based on meat or mushrooms), grilled or roasted red meats, game and mature cheeses.
The Boscaini family have been the owners of the Masi vineyards for six generations. Sandro Boscaini is the company president. The other members of the family involved are Sandro's children: Alessandra and Raffaele, and his brothers: Bruno who looks after the production processes, and Mario who is a sleeping partner in the company.
TN: 2004 Masi Campofiorin Ripasso Veronese IGT Double-decanted.Medium purple with cherry hues. Definitely Montmorency cherry and leather with a touch of earthiness and mint. Fruit comes across lively but a touch neutral. Tannins are fine but prominent and acidity is quite high. There's a certain touch of greenness underneath the fruit. Finish is tannic and a touch dusty.This one requires food; it could have used a bit more generosity of fruit. However, quite pleasant, but needs air. Perhaps will improve a touch with a little more bottle age.85/100
excellent for the price, unusual
fantastic "baby amorone"
This was referred to me as a "baby Amarone". The wne is sturdy, with vanilla,cherry, and dark chocolate flavors. It gives a hint of what an amarone would tate like. The price and taste have convinced me to always have a bottle on hand.
Nice price, smooth and fruity.
A personal favourite. Flexible with a nice balance of dryness and tannins. Perfect on it's own or with pasta.
External Reviews for Campofiorin Ripasso Veronese Masi Veneto Rouge Blanc
Wine Tasting NotesIt combines simplicity and grace with power and majesty. It is rich, full-bodied, round and velvety, and has an ageing potential of 10 to 15 years. Campofiorin has uniquely been described as "a table wine of luxuriant size and complexity, the prototype for the new style of Veronese red.
Brolo di Campofiorin Rosso del Veronese IGT 2004 - Masi: Masi Brolo di Campofiorin Rosso del Veronese IGT 2004 - Masi AgricolaMit dem Brolo di Campofiorin, schufen Masi's Winemaker einen innovativen Wein, der auf schöne Weise Eleganz mit Ausdruck und Konzentration verbindet. Er begeistert durch Aromen von reifen Früchten - Kirschen und Johannisbeeren - und ein lang anhaltendes Finale. Passt hervorragend zu Pasta mit reichen Saucen oder zu gegrilltem Fleisch.Weingut: Masi AgricolaLand: ItalienRegion: VenetienRebsorten: 20% Rondinella, 80% CorvinaAlkoholgehalt: 14 Vol.%Säuregehalt: 5,5 g/lRestsüße: 4 g/lInhalt: 0,75 lEmpfohlene Serviertemperatur: 16 - 18°CLagerfähigkeit: 10 - 15 Jahre ab Jahrgang Suche nach Rebsorten > Rote Rebsorten > Rondinella
Masi Brolo di Campofiorin Rosso del Veronese IGT 2004: Empfohlene Serviertemperatur: 16-18°C, lagerfähig 10 - 15 Jahre ab JahrgangJahrgang: 2004Inhalt: 0,75 LRegion: VenetienWeingut: Masi AgricolaRebsorte: 20% Rondinella, 80% Corvina Restzucker: 4 g/LiterRestsäure: 5,5 g/LiterAlkoholgehalt: 0.14 Rotwein
Brolo di Campofiorin is a special selection of Masi’s famous Campofiorin. The production technique is Masi’s personal interpretation one that the company has developed over the past 40 years - of an ancient vinification system used in Valpolicella and known locally as refermentation. The wine produced with Corvina, with a small presence of Rondinella, referments today on a certain percentage of slightly dryed Corvina grape. This dryed Corvina, having concentrated sugars, aromas and glycerin, provokes an immediate second alcoholic fermentation which lasts 12-15 days. Then this fermentation goes on enriching the wine in alcohol, in colour and in tannins, as well as giving it new and more complex aromas and flavours. After the malolactic fermentation the wine is aged in small fusti Veronesi of Allier and Slavonian oak for 2/3 years. The wine rests in the bottle for minimum 6 months before release. Brolo di Campofiorin, like Campofiorin, carries the Ripasso trademark, which has been registered by Masi.