Campofiorin 2021

Campofiorin was born in 1964 as an innovative wine starting from the classic blend of Valplicella wines: Corvina, Rondinella and Molinara. What was new was actually an ancient practice, that of using the pomace of Recioto (or Amarone) to "reinforce" another wine. The oenologist working at Masi in those years deepened this process and improved it by macerating a Valpolicella wine with Amarone pomace. Thus was born Campofiorin, as a precursor of a typology that since 2010 has become an independent DOC (Valpolicella Ripasso). Over the years Masi has further evolved the Campofiorin production process, so it continues to be a unique wine.

Campofiorin is produced with a double fermentation: a first fermentation of fresh grapes produces a wine, to which 25% of grapes of the same variety, that have been dried for 6 weeks, are added. This leads to a second fermentation that produces a bold, velvety, rich, extremely fascinating wine, but much more immediate and accessible than Amarone.