Masi Campofiorin is red dry wine from Valpolicella, Italy. Campofiorin is one of Masi’s specialities, made using the double fermentation technique. Fermented wine from fresh grapes is re-fermented with twenty-five percent of whole semi-dried grapes of the same varieties. This fermentation lasts for about fifteen days and is followed by the malolactic. The wine then spent a minimum of eighteen months in wood, a mixture of old and new ninety-hectolitre and 600-litre barrels.
Colore: intense ruby red
Aroma: cherry, prunes and light oak
Taste: small fruit
This wine has an attractive taste and long aftertaste, it is well-balanced and full-bodied.