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Campofiorin 2009

Masi, Vapolicella, Italy

Masi
Vapolicella Italy
  • 89
    Points
  • The 1 883 best
    of 3 290 954
    wines globally
  • 0 Pros of
    3 recommend
    this wine
4 89
  • Taste
  • Moment

  • Country ranking ?

    386

  • Producer ranking ?

    12

  • Decanting time

    2h

  • When to drink

    2018-2022

  • Food Pairing

    Steak Tartare & salsa verde & salad leaves

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The Story

1964-2014: FIFTY YEARS OF CAMPOFIORIN

The first Campofiorin harvest happened in gentle, Veronese hillside vineyards on 30th September 1964. Today, fifty years later, we celebrate the birthday of a wine that is now part of Valpolicella’s history, becoming one of the best-loved classics of the Italian wine tradition worldwide.

The wine is full-bodied, smooth and velvety, but approachable and versatile in its food pairings. Combines simplic...

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Latest Pro-tasting notes

<10 tasting notes

Tasting note

color

Deep, Ruby red and Healthy

ending

Long, Pure and Lingering

flavors

Cranberry, Cherry and Herbs

nose

Intense, Refined, Complex and Seductive

recommend

Yes

taste

Average in Acidity, Medium tannin, Well-Integrated, Good texture, Harmonious, Fresh, Silky and Silky tannins

Verdict

Impressive

Information

Origin

Veneto, Vapolicella

Vintage Quality

Outstanding

Value For Money

Good

Investment potential

No Potential

Fake factory

None

Glass time

1h

Drinking temperature

18C

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Angelorum Recioto Classico

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Brolo di Campofiori

Campolongo di Torbe Amarone della Valpolicella

Campolongo di Torbe Amarone di Valpolicella

Frescaripa Bardolino Classico

Mas'est

Masi Amabile degli Angeli Recioto

Masianco

Masi Costasera Amarone Classico

Masi Grandarella

Mazzano Amarone

Mezzanella Amandorlato Recioto Classico

Modello delle Venezie Bianco

Osar

Poderi del Bello Ovile

Riserva di Costasera Amarone Classico

Rosa dei Masi

Serego Alighieri Possessioni Bianco

Serego Alighieri Possessioni Rosso

Inside Information

RECOMMENDED RECIPE

 

Steak Tartare, salsa verde & salad leaves

Served with Masi Campofiorin. Recipe from Herbert Hintner, Chef of Ristorante Zur-Rose in Appiano, Bolzano. 


Ingredients for 4 people:

  • 320g finely chopped beef
  • 50g braised onions
  • 2 egg yolks
  • 5g mustard
  • salt and pepper, to taste
  • 50g mature cheese
  • salad leaves and  vinaigrette

For the salsa verde:

  • 30g parsley
  • 20g capers
  • 70g cucumber
  • 30g braised onions
  • 1tbs extra-virgin olive oil
  • 1 squeeze of lemon 
  • salt and pepper, to taste
  • garlic-infused oil

Preparation

Put the beef through the mincer, twice, place in a mixing bowl with the braised onions, two egg yolks, and mustard. Season with salt and pepper. Mix well and leave to rest in the refrigerator.
Meanwhile, prepare the salsa verde by finely chopping the parsley, capers and cucumber together. Put in a bowl with the braised onions, olive oil and lemon juice. Add salt, pepper and garlic oil to taste. Mix well and put in the refrigerator.
Serve by spreading the tartare in a round shaping disc (if you haven’t got one of these, spread the mixture in a small cup and up-end it on the plate). Use two tablespoons to form a quenelle of salsa verde to top the tartare.
Serve with dressed salad leaves.

 

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