Masi Campofiorin Dom Perignon The depth of flavor is

The depth of flavor is underscored by a long finish

Due to its especially high rye content

Bob selects a combination of new and used bourbon barrels to complete the aging process

vanilla and wood giving a perfect balance between the distillation and the rest in barrels

Masi Campofiorin Dom Perignon The depth of flavor isFull bodied, smooth and velvety, but approachable and versatile in its food pairings. Combines simplicity with style, strength and majesty. This is the original Supervenetian created by Masi in 1964 and internationally recognised as a wine of stupendous body and complexity, the prototype for a new category of wines from the Veneto inspired by the Amarone production method (Burton Anderson). Its own production method was described by Hugh Johnson as an