Masi Campofiorin 2021
A rich and expressive Italian red with deep dark fruit, layered spice, and velvety tannins. Classic warmth and structure with elegant refinement.
From the Veneto region of Italy, made by the Masi winer, it’s a classic example of a Super Venetian, a style pioneered by Masi that blends traditional winemaking with innovative techniques. Masi uses a technique called Appassimento (partial drying of grapes), where a portion of the grapes are dried for several weeks to concentrate flavors. This gives the wine depth and richness, similar to Amarone, but at a more approachable price and style.
Made primarily from Corvina, with Rondinella and a touch of Molinara or Oseleta, this wine balances ripe red and black fruit flavours with soft tannins and a subtle spicy complexity. Notes of cherry, plum, cocoa, and baking spice create a layered and approachable profile that sits between a Valpolicella and an Amarone in style.
Full-bodied yet smooth, Campofiorin is versatile and food-friendly, pairing beautifully with hearty pastas, grilled meats, and aged cheeses. It's also a great option for those seeking a refined Italian red with character and structure, without the weight or price tag of Amarone.
Italy
Veneto
Blend
750ml
13%
2021Masi Campofiorin comes from the heart of the Veneto, an historic and diverse wine region in northeastern Italy. This iconic wine represents one of the most celebrated styles associated with the region’s winemaking heritage.
Campofiorin is firmly rooted in the Appassimento tradition - the ancient Venetian technique of drying harvested grapes on racks (fruttaio) to concentrate sugars, flavour, and texture before fermentation. Originally pioneered in the early 20th century by Masi - one of Italy’s most iconic estates - this style predates and informs later Italian classics such as Amarone.
The wine is based on a blend of indigenous and local varieties, typically dominated by Corvina Veronese and Corvinone, supported by Rondinella and sometimes small proportions of other local grapes. The appassimento process intensifies fruit flavours and body, while balanced acidity and thoughtful maturation create richness without clumsiness.
Produced by Masi Agricola, a historic family estate with deep roots in Venetian winemaking, Campofiorin reflects both tradition and modern precision. The winery is known for its stewardship of indigenous varieties and its influence on Veneto’s global reputation for quality.
A dry, medium- to full-bodied Venetian red made using the estate’s signature “Ripasso-style” technique, which adds richness, texture, and dark fruit depth while retaining freshness and balance. It sits stylistically between Valpolicella and Amarone, offering more power than the former without the heaviness of the latter.
In simple terms: a richer, smoother Italian red — full of dark cherry, spice, and velvety texture, but still balanced enough to stay elegant and highly drinkable.
- Appearance: Deep garnet with violet hues and rich saturation.
- Nose: Intense dark cherry, plum, and blackberry with hints of spice, cedar, and subtle mocha.
- Palate: Concentrated fruit richness balanced by savoury spice, herbal notes, and integrated oak.
- Texture: Velvety, layered tannins with balanced acidity providing lift and structure.
- Finish: Long, persistent, and warm with lingering fruit, spice, and complexity.
- Overall Impression: A bold yet elegantly structured expression of the Venetian appassimento tradition - rich, textured, and deeply characterful.
- Osso Buco or Braised Beef Cheeks – Slow-cooked richness matches the wine’s depth and structured fruit.
- Wild Boar Ragu with Pappardelle – Savoury, game-rich sauces echo the wine’s spice and earthy undertones.
- Grilled Lamb with Rosemary & Garlic – Herbal, savoury flavours complement concentrated fruit and tannin.
- Roast Pork with Fennel – Balanced acidity and spice lift the palate alongside succulent pork.
- Aged Pecorino or Parmigiano-Reggiano – Nutty, salty cheeses enhance fruit depth and soften tannins.
- Serve at 16–18°C to allow its layered fruit and spice complexity to express fully.
- A decant of 45–60 minutes is recommended to help integrate the appassimento richness and soften the velvety tannins.
- Use a large-bowl red wine glass to maximise aeration and showcase aromatic depth and textured richness.
- This vintage is delicious now and will continue to develop nuanced complexity over the next 6–10 years if stored in cool, stable conditions.
