• Slovanion oak
• Spiced cherries
• Medium bodied
• Soft tannins

Intense ruby red in colour with aromas of ripe cherries and sweet spices. Rich on the palate, intense cherries and berry fruit; good length and soft tannins.

This is the original Supervenetian created by Masi in 1964 and internationally recognised as a wine of “stupendous body and complexity”, the prototype for a new category of wines from the Veneto inspired by the Amarone production method (Burton Anderson). Its own production method was described by Hugh Johnson as “an ingenious technique”.

The first Campofiorin harvest happened in gentle, Veronese hillside vineyards on 30th September 1964. So this wine, which is now part of Valpolicella’s history, and one of the best-loved classics of the Italian wine tradition in the world, is now fifty years old.

Masi double fermentation method. Fermented wine from the fresh grapes is re-fermented with 25% of whole semi-dried (dried for about six weeks) grapes of the same varieties. This fermentation lasts for about 15 days at 18-20°C. The malolactic takes place immediately afterwards. The process enriches the wine in alcohol, in colour, in extracts and in soft and elegant tannins, bringing also new flavours and perfumes at the same time.

Food Pairing: Exceptionally versatile. Good with pasta dishes dressed with rich sauces (meat or mushrooms); full-blooded grilled or roast red meat, and game. Ideal with well-aged cheese.