Valpolicella DOC Classico, 2023 Le Bine by Campagnola
$16.00
Regular price $15.99Hand harvest of mature Corvina Veronese and Corvinone Veronese 70%, Rondinella 30%. Vinification of fresh grapes, followed by a 10 days maceration on the skins. Raching and obtaining of the “Valpolicella Classico”. In November addition of 15% maceration on the skins. Raching and obtaining of the “Valpolicella Classico”. In November addition of 15% of must from grapes dried in the “Fruttaio” for 60 days (normally used for Amarone) and starting of the “Second Fermentation” followed by a 20/25 days maceration on the skins. Tasting Notes Intense ruby red colour. Spicy bouquet. Dry, soft, persistent taste with an end taste of cherry and plum.
Hand harvest of mature Corvina Veronese and Corvinone Veronese 70%, Rondinella 30%. Vinification of fresh grapes, followed by a 10 days maceration on the skins. Raching and obtaining of the “Valpolicella Classico”. In November addition of 15% maceration on the skins. Raching and obtaining of the “Valpolicella Classico”. In November addition of 15% of must from grapes dried in the “Fruttaio” for 60 days (normally used for Amarone) and starting of the “Second Fermentation” followed by a 20/25 days maceration on the skins. Tasting Notes Intense ruby red colour. Spicy bouquet. Dry, soft, persistent taste with an end taste of cherry and plum.
Valpolicella DOC Classico, 2023 Le Bine by Campagnola
$16.00
Regular price $15.99Hand harvest of mature Corvina Veronese and Corvinone Veronese 70%, Rondinella 30%. Vinification of fresh grapes, followed by a 10 days maceration on the skins. Raching and obtaining of the “Valpolicella Classico”. In November addition of 15% maceration on the skins. Raching and obtaining of the “Valpolicella Classico”. In November addition of 15% of must from grapes dried in the “Fruttaio” for 60 days (normally used for Amarone) and starting of the “Second Fermentation” followed by a 20/25 days maceration on the skins. Tasting Notes Intense ruby red colour. Spicy bouquet. Dry, soft, persistent taste with an end taste of cherry and plum.
Hand harvest of mature Corvina Veronese and Corvinone Veronese 70%, Rondinella 30%. Vinification of fresh grapes, followed by a 10 days maceration on the skins. Raching and obtaining of the “Valpolicella Classico”. In November addition of 15% maceration on the skins. Raching and obtaining of the “Valpolicella Classico”. In November addition of 15% of must from grapes dried in the “Fruttaio” for 60 days (normally used for Amarone) and starting of the “Second Fermentation” followed by a 20/25 days maceration on the skins. Tasting Notes Intense ruby red colour. Spicy bouquet. Dry, soft, persistent taste with an end taste of cherry and plum.