The 2004 Campofiorin made from a blend of indigenous varieties. This bottling sees a second fermentation on the lees of the estate’s Amarone, a method known as ripasso, which is designed to give the wine more complexity and body. A medium-bodied red, the wine reveals pretty notes of red fruit intermingled with smoke, tobacco, herbs and leather. Anticipated maturity: 2008-2011.
Importer: Remy Cointreau USA, New York, NY; tel. (212) 424-2204