Verona, Veneto, ItalySince 1964, when they developed the apassimento technique, Masi has been producing this wine. Lighter, recently fermented Valpolicella wine is "repassed" over the skins and lees of the richer, partially-dried Amarone grapes, kicking off a secondary fermentation of the Valpo and adding additional color, texture and flavour to the wine. This effectively creates a wine that merges both the simplicity and ease of Valpo and complexities of Amarone. Black cherry, black plum, branch and bitter coffee lead this gamey, rustic, medium bodied red. Earthy, gritty tannins line a smoothed palate to a drying finish. Needs red meat in jus to match.Tasted: 13 March 2017Tasted by: Prices:
Verona, Veneto, ItalyDubbed the original ‘Super Venetian” by Burton Anderson, Campofiorin is now in its sixth decade of production. Back then it was the beginning of the Masi 'ripasso' method of repassing the lighter Valpolicella juice over the used skins of richer Amarone pressings to add an extra injection of colour, texture and flavour to the milder Valpolicella. In this case you can look for a gamey, leather, licorice/floral nose flecked with dried herbs. The attack is fresh with a peppery, cherry, licorice flavour and more savoury, tobacco and leather notes and some bitterness in the finish. Ready to drink with a meaty ragu sauce. Masi rates the 2012 a five-star vintage on the label.Tasted: 15 July 2016Tasted by: Prices:
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