Masi
Campolongo di Torbe
Amarone della Valpolicella
2003
Vintage
Varietal
Corvina
Where it is, November 2026
At Peak: inside the peak window (2011-2027), within the full drinking arc.
This bottle is in its peak window through 2027, with a drinking horizon to 2034.
The ‘03 Campolongo di Torbe.
Masi Campolongo di Torbe 2003 is a Corvina from Amarone della Valpolicella, Italy.
Cellared Ageability Index (CAI) drinking timeline
Storage and bottle condition can shift the experience.
The peak window sits inside the broader full drinking arc.
Tasting note
Masi Campolongo di Torbe 2003 has a full body, fresh acidity, and firm tannins.
The 2003 vintage
Masi's 2003 Campolongo di Torbe is a Corvina from Amarone della Valpolicella, Italy.
About Masi
Masi's Campolongo di Torbe is a Corvina from Amarone della Valpolicella, Italy.
Pairing suggestions
Cellared suggestions based on the wine and dish descriptions.
Braised beef short ribs with truffle polenta
The pairing is scaled to the wine's full body.
Roasted wild boar with chestnut sauce
The wine's fresh acidity keeps the pairing lively.
Aged Parmigiano Reggiano with quince paste
The pairing leaves room for the wine's firm tannins.
More from Amarone della Valpolicella
Frequently Asked
What is Masi Campolongo di Torbe 2003?
Masi Campolongo di Torbe 2003 is a Corvina from Amarone della Valpolicella, Italy.
What does Masi Campolongo di Torbe 2003 taste like?
Masi Campolongo di Torbe 2003 has a full body, fresh acidity, and firm tannins.
When should Masi Campolongo di Torbe 2003 be opened?
The canonical CAI full drinking arc is 2009-2034. Within that arc, the peak window is 2011-2027. The full arc is the broader period the wine may drink well; the peak window is when it is most likely to show its best balance. Storage, fill level, cork condition, and preference can shift the decision. Taste before adding more air or holding the rest.
What pairs with Masi Campolongo di Torbe 2003?
Pair this wine with Braised beef short ribs with truffle polenta; Roasted wild boar with chestnut sauce; or Aged Parmigiano Reggiano with quince paste.