VALPOLICELLA
SUPERIORE

Campo Bianco Valpolicella Superiore 2020 is a brillant ruby red wine, dynamic with a mineral character and aromatic complexity. Elegant lovely aromas of cherry and plum, delicate floral hints meet balsamic accents and nuances of vanilla and cinnamon. It opens smooth and wrapping to the palate supported by a balanced acidity, it ends with an aftertaste that recalls the aroma and a pleasant sapidity sensations. This versatile wine is a perfect pairing with pasta dishes, white and red meats and cheeses. We recommend serving at a temperature of 15-16 °C.

Production method:

Valpolicella Superiore is made exclusively from the best selection of grapes grown in our vinyard “Campo Bianco”. This special vinyards is given over growing vines on account of its calcareus soil and perfect exposure that gives the bunches an ideal concentration in color, tannins and higher aromas. Alcoholic fermentation takes place in steel tanks for 18/21 days at the temperature of 20°/23°, maceration on the skins with full submerged cap. Aging for 12 months in French oak of which 70% in large barrels and 30% in third passage tonneaux.

Campo Bianco Valpolicella Superiore 2019 is a brillant ruby red wine, dynamic with a mineral character and aromatic complexity. Elegant lovely aromas of cherry and plum, delicate floral hints meet balsamic accents and nuances of vanilla and cinnamon. It opens smooth and wrapping to the palate supported by a balanced acidity, it ends with an aftertaste that recalls the aroma and a pleasant sapidity sensations. This versatile wine is a perfect pairing with pasta dishes, white and red meats and cheeses. We recommend serving at a temperature of 15-16 °C.

Production method:

Valpolicella Superiore is made exclusively from the best selection of grapes grown in our vinyard “Campo Bianco”. This special vinyards is given over growing vines on account of its calcareus soil and perfect exposure that gives the bunches an ideal concentration in color, tannins and higher aromas. Alcoholic fermentation takes place in steel tanks for 18/21 days at the temperature of 20°/23°, maceration on the skins with full submerged cap. Aging for 12 months in French oak of which 70% in large barrels and 30% in third passage tonneaux.

Production method:

Valpolicella Superiore 2018 is made exclusively from the best selection of grapes grown in our vinyard “Campo Bianco”. This special vinyards is given over growing vines on account of its calcareus soil and perfect exposure that gives the bunches an ideal concentration. Alcoholic fermentation takes place in steel tanks at a controlled temperature and maceration on the skins lasts about twenty days. The malolactic fermentation is naturally completed in barrels. Then 10 months fining in third passage french oak big barrels.

Production method:

Valpolicella Superiore Villa San Carlo 2017 is made exclusively from the best selection of grapes grown in our Campo Bianco. This special vinyards is given over growing vines on account of its calcareus soil characterisc and perfect exposure. The traditional vinification process involves maceration of the grape skins in steel tanks till complete extraction of noble components, then fining in french oak barrels.

Production method:

Valpolicella Superiore Villa San Carlo 2016 is made exclusively from the best selection of grapes grown in our Campo Bianco. This special vinyards is given over growing vines on account of its calcareus soil characterisc and perfect exposure. The traditional vinification process involves maceration of the grapes in temperated steel tanks and then fining in french oak barrels.