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.
TECHNICAL DATA:
Alcohol Content: 13,4°
Analytical data: total acidity 6,39 g/l, pH 3,33, sugars 0,6 g/l, total dry extract 29,6 g/l
Grapes: 25% Corvina 70% Corvinone 5% Rondinella
THE VINEYARDS:
Age: 15 years
Altitude: 120 m. above s.l.
Exposure: South-West
Soil: Calcareous – Red Sliver and Limestone
Training system: Pergoletta Veronese
Average yield per ha: 80 quintals
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.
TECHNICAL DATA:
Alcohol Content: 13°
Analytical data: total acidity 6,10 g/l, pH 3,33, sugars 1,6 g/l, total dry extract 29,6 g/l
Grapes: 25% Corvina 70% Corvinone 5% Rondinella
THE VINEYARDS:
Age: 15 years
Altitude: 120 m. above s.l.
Exposure: South-West
Soil: Calcareous – Red Sliver and Limestone
Training system: Pergoletta Veronese
Average yield per ha: 80 quintals
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.
TECHNICAL DATA:
Bottles produced: 7.000
Alcohol Content: 13°
Analytical data: total acidity 5,7400 g/L, sugars 1,0000 g/L, total dry extract 29,1000 g/L
Grapes: 40% Corvina, 40% Corvinone, 15% Rondinella, 5% Molinara
THE VINEYARDS:
Altitude: 120 m. above s.l.
Aspect: West
Soil: Calcareous – Biancone Pre Collinare
Training system: Pergola Veronese
Density per ha: >3.500 plants
Average yield per ha: 80 quintals
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.
TECHNICAL DATA:
Bottles produced: 6.100
Alcohol Content: 13,5°
Analytical data: total acidity 5,6600 g/L, sugars 1,9000 g/L, total dry extract 30,7000 g/L
Grapes: 40% Corvina, 40% Corvinone, 15% Rondinella, 5% Molinara
THE VINEYARDS:
Altitude: 120 m. above s.l.
Aspect: SouthWest
Soil: Calcareous – Biancone Pre Collinare
Training system: Pergola Veronese
Density per ha: >3.500 plants
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.
TECHNICAL DATA:
Bottles produced: 5.100
Alcohol Content: 13,5°
Analytical data: total acidity 6,0400 g/L, sugars 1,0800 g/L, total dry extract 29,6000 g/L
Grapes: 40% Corvina, 40% Corvinone, 15% Rondinella, 5% Molinara
THE VINEYARDS:
Altitude: 120 m. above s.l.
Aspect: West
Soil: Calcareous – Biancone Pre Collinare
Training system: Pergola Veronese and Trentina
Density per ha: >3500 plants
Average yield per ha: 120 quintals
