2018 Ripasso Valpolicella DOC Campagnola dal 1907

grapes
Corvina Veronese and Corvinone Veronese 80%, Rondinella 20%. Manual harvest of ripe grapes.


vinification
Valpolicella Classico Superiore , produced using the traditional “Ripasso” technique. Fermentation and maceration of the fresh grapes in October for about 10 days. Racking. The wine is stored in concrete or steel tanks until January/February. It is then transferred to the pomace of the freshly picked Amarone to obtain more body and complexity.

aging
Maturation in 50hl Slavonian oak barrels for 12 months. Further development in the bottle for 4 months.

flavors
Intense ruby ​​red. Delicate, ethereal scent with a hint of jam. Dry, harmonious, soft taste with a typical bitter aftertaste.

James Suckling 92 points: Subtle but well-defined aromas of lightly dried black fruit with aromas of toasted coconut and dry stone. Medium body, silky mouth feel and a medium, fruity finish. Nicely done. Drink now.