• Lively
• Ripe cherry
• Sweet spice
• Smooth tannins

"Aromas of wild red berries, dark cherries and plums. There’s no mistaking the second layer in the bouquet revealing scents of steel, iron and a haunting graphite, leather and preserved red berry fruit core. On the palate – flavours that show off what the nose suggests with wild red berries, preserved cherry, brown spices and leather. A light violet floral note hidden a little by the firm tannins with a velvet texture. Moderate acidity. Balanced, lengthy, memorable. Drink now and through 2026" Cameron Douglas, Master Sommelier

Bright ruby red in colour. Intense and elegant aromas of ripe cherries, raspberries and sweet spices on the nose. Firm and well balanced structure on the palate, with smooth tannins and lively acidity. Long finish with flavours of berry fruit and spices.

Vineyards in the stream-filled valleys of the Veronese hills which enjoy similar pedoclimatic conditions to the original “Campofiorin” vineyard in Marano di Valpolicella. Very deep alluvial terrain on eocenic limestone.

70% Corvina, 25% Rondinella, 5% Molinara.

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.

Minimum 18 months in wood, 2/3 in Slavonian oak barrels of 90 hl, 1/3 in Allier and Slavonian new barrels of 600 liters, and min. 3 months bottle ageing.

Food Pairing: A very versatile wine. Perfect with many different kinds of food such as pasta with rich sauces (based on meat or mushrooms), grilled or roasted red meats, game and mature cheeses. Recommended drinking temperature 18°C (64°F).