Masi Brolo Campofiorin Oro Italian Wines


An impressive, complex nose of berry fruits and a touch of vanilla. Rich, baked fruit flavours on the palate with hints of cocoa. Impressive structure and length, with a soft and velvety finish.


Allow 2-3 Days For Delivery


Type of drink
Red Wine
80% Corvina, 10% Rondinella, 10% Oseleta
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The Artisan Winery
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The Artisan Winery

Camille Berry is the in-house Sommelier for The Artisan Winery. Food and wine writer Camille Berry began her career as a sommelier, working for a variety of esteemed restaurants including Hakkasan San Francisco, and Chef Charlie Palmer's Burritt Room + Tavern, where she oversaw the wine program. She has helped develop dynamic wine lists, cocktail programmes, spoken on panels, and worked as a wine educator.

During the course of her career, Camille has earned various wine accreditations including the WSET Level 3 Advanced Award in wines, Certified Sommelier, from the Court of Master Sommeliers, as well as Certified Specialist of Wine from the Society of Wine Educators, and continues to educate herself further in the world of wine. She has twice competed in the Western Regionals for TopNewSomm: a professional sommelier competition for under-30s and in the Chaine de Rotisseurs' Best Young Sommelier Competition. As a writer, she shares her passion and know-how within the food and beverage sphere through her articles. Camille contributes to publications such as Food and Wine, Prevention, Experience Life, and Taste of Home, in addition to various wine and food-focused websites. She also works as a wine consultant, recipe developer, and copywriter for several world-renowned wineries.

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The Artisan Winery
The Artisan Winery
The Artisan Winery
The Artisan Winery

Though run by the Boscaini family for six generations, it is really in the last fifty years that Masi has established itself as one of the Veneto’s most innovative wine producers. In the late 1950s, they identified certain history vineyard plots which are vinified as Amarone and bottled separately to this day. In 1964, they launched the now-legendary Campofiorin, which revived the technique of a second fermentation with semi-dried grapes. Masi have also rescued the ancient Oseleta variety from extinction, and continue to use it in two of their celebrated “Supervenetian” wines.


The term “brolo” (equivalent to the French “clos”) refers to vineyards surrounded by stone walls. The Brolo di Campofiorin vineyards are located at Valgatara di Marano, in the heart of Valpolicella Classico zone, and it is here that the grapes for the original Campofiorin were grown. The vineyards are of very deep alluvial soil on eocenic limestone.


This wine was made using Masi’s double fermentation system. The grapes were immediately vinified under controlled temperature for twenty-five days using selected yeasts. Around two months after harvest, the addition of 30% of lightly dried Corvina grapes provoked a second fermentation which lasted fifteen days. Following fermentation and malolactic fermentation, the wine then spent twenty-four months in 600-litre barrels: 70% medium-toast French (Allier) and 30% Slavonian.


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