Masi Campofiorin

Masi Campofiorin is a 750ml Valpolicella red wine from Veneto, Italy, bottled at 13% ABV, made using Masi’s signature double fermentation technique. Widely credited as the original Ripasso-style wine — first produced in 1964 — it has earned 91 points from Wine Enthusiast (2021 vintage) and 92 points from James Suckling (2016 vintage).
Quick Facts: ABV: 13%  |  Origin: Valpolicella, Veneto, Italy  |  Rosso del Veronese IGT  |  Winery: Masi Agricola
Production & Heritage
Masi Agricola, one of the most historically significant wine estates in the Valpolicella region, created Campofiorin in 1964 under the guidance of the Boscaini family. The wine is built from a blend of Corvina, Rondinella, and Molinara — Verona’s native red grape varieties. What defines Campofiorin is its double fermentation process: freshly fermented Valpolicella wine is refermented on the partially dried grape pomace left over from Amarone production, a technique that adds concentration, depth, and a distinctive richness without the full weight of Amarone. This groundbreaking method effectively laid the foundation for the entire Ripasso category that followed.
Tasting Notes
Aroma: Deep ruby red in the glass, with ripe morello cherry and plum leading into darker notes of graphite, licorice, and embers. Subtle hints of black pepper and tobacco emerge as the wine opens.
Taste: The entry is juicy and fruit-forward, with layers of ripe cherry and dried berry flavors that build through the mid-palate. A medium to full body carries sweet spice and star anise alongside crisp acidity and ripe, well-integrated tannins. The overall impression is smooth and velvety, with impressive density for its weight class.
Finish: Silky and focused, with lingering notes of star anise, plum skin, and a gentle lemon-zest brightness. The finish holds its shape with fine tannin structure and moderate length.
How to Drink Campofiorin
Campofiorin drinks well at cellar temperature, around 16–18°C (60–64°F), and benefits from 20–30 minutes of breathing time in the glass or a brief decant. It is a versatile food wine that also holds up admirably on its own. For a red wine spritz, try it in a simplified Sangria-style punch with orange slices and a touch of brandy, where its dried-fruit character thrives. It makes a compelling base for a Red Wine Cobbler, with its inherent spice complementing fresh seasonal berries. Campofiorin also works in a classic Mulled Wine preparation during cooler months, its cherry and licorice notes amplifying warm spice infusions.
Best For
Weeknight Italian dinners featuring pasta with red sauce, ragu, or roasted vegetables
Introducing someone to the Amarone family of wines without the higher price point
Gifting a wine enthusiast who appreciates unique winemaking techniques
Pairing with a charcuterie and aged cheese board at dinner gatherings
Frequently Asked Questions
What does Campofiorin taste like? Masi Campofiorin delivers ripe cherry, plum, and dried berry flavors layered with sweet spice, licorice, and a touch of graphite. The palate is smooth and velvety with crisp acidity and soft, well-integrated tannins.
How does Campofiorin compare to Valpolicella Ripasso? Campofiorin is widely considered the original prototype for the Ripasso category — Masi created the technique in 1964 before “Ripasso” became an official designation. While standard Ripasso wines referment on Amarone pomace in a similar fashion, Campofiorin uses Masi’s own patented double fermentation process and is classified as a Rosso del Veronese IGT rather than a Ripasso DOC.
Is Campofiorin good for everyday drinking? Yes — its medium to full body, approachable tannins, and 13% ABV make it an excellent everyday red that punches above its weight, sitting comfortably between simple Valpolicella and more concentrated Amarone.
Where is Campofiorin made? Campofiorin is produced by Masi Agricola in the Valpolicella zone of Veneto, northeastern Italy. The estate has deep roots in the region and has been operated by the Boscaini family for multiple generations.
What foods pair well with Campofiorin? Grilled lamb chops work well with its spice and tannin structure. Rich pasta dishes like pappardelle al ragù complement its dried-fruit depth. Aged cheeses such as Parmigiano-Reggiano or Pecorino echo its savory complexity. Roasted eggplant and peppers match its medium body. Cured meats like bresaola and sopressata highlight its cherry and pepper notes.
What sizes does Campofiorin come in? Masi Campofiorin is most commonly available in the standard 750ml bottle, though larger format 1.5L magnums may be found in select markets.
Is Campofiorin worth the price? Campofiorin positions as a mid-range Italian red that delivers complexity and character well beyond its price tier, largely due to the additional production cost of double fermentation — a technique usually associated with more expensive Amarone and Ripasso wines.
Why Campofiorin?
Masi Campofiorin is not simply another Valpolicella — it is the wine that invented the Ripasso concept in 1964, fundamentally changing how the world understood what dried-grape techniques could bring to lighter Italian reds. Its double fermentation on Amarone pomace creates a concentration and spice profile that bridges the gap between everyday Valpolicella and full-bodied Amarone. With consistent critical recognition — including 91 points from Wine Enthusiast and 92 points from James Suckling — it has maintained its relevance across six decades of production. For anyone seeking a richly textured Italian red rooted in genuine innovation rather than marketing, Campofiorin remains a benchmark.