Tasting Notes: Campofiorin is made with Masi's double fermentation technique: fresh Valpolicella wine is refermented with partially dried grapes, adding depth and richness. It offers ripe cherry, plum, raisin, cocoa and spice with a smooth, velvety palate. Pair with pasta with ragu, roast meats, risotto and mature cheeses.
Estate History: Masi is the Boscaini family's historic Valpolicella winery, named for the Vaio dei Masi vineyard acquired in the eighteenth century, and is renowned for its Amarone.
