Viniou Reviews
The 2020 Masi Campofiorin is a celebrated red cuvée from the Veneto region in northern Italy, recognised for its innovative winemaking approach. This wine is primarily made from traditional local grape varieties such as Corvina, Rondinella, and Molinara. What sets Campofiorin apart is the unique double fermentation technique, where a portion of the wine is re-fermented with semi-dried grapes, a process reminiscent of the Amarone style. The result is a wine with more structure, depth, and complexity, offering ripe cherry and plum aromas, notes of dried fruits, and a touch of sweet spice.
Veneto, the broader region from which this wine hails, is one of Italy’s most productive and diverse wine areas. The region benefits from a mild continental climate, with cooling breezes from the Alps and moderating influences from Lake Garda, contributing to a longer growing season. Soils in this area are a mix of clay, limestone, and volcanic origins, lending character and freshness to the wines. Historically, Veneto has been at the forefront of quality Italian winemaking, blending tradition and innovation, as demonstrated by Masi’s pioneering work with appassimento and double fermentation techniques.
For food pairings, Campofiorin’s rich yet balanced profile works beautifully with a wide range of dishes. Classic Italian pairings include osso buco, braised beef, and pasta with rich ragù sauces. It also complements wild mushroom risotto, roast game birds, and semi-hard cheeses such as Asiago. The subtle dried fruit and spice notes make it well suited to dishes featuring polenta or earthy vegetables.
For optimal enjoyment, serve this wine at a temperature between 16-18°C. Decanting for an hour before serving will allow the aromas to fully open. Enjoy it now for its vibrant fruit and supple tannins, or cellar for a few years to develop greater complexity.
