Valpolicella DOC Classico, 2023 Le Bine by Campagnola
$16.00
Regular price $15.99Valpolicella, Verona, Veneto.
VINEYARDS
Selected sunny side vineyards, in Marano di Valpolicella valley, heart of Valpolicella Classica, planted in calcareous soils at 250 mt o.s.l.
GRAPES
Handly harvest of mature Corvina Veronese, Corvinone Veronese and Rondinella.
VINIFICATION
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 October 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.
AGEING
The wine is refined in big oak barrels for 4-6 months and then in the bottle for a few months.
TASTING NOTES
Intense ruby red colour. Spicy bouquet. Dry, soft, persistent taste with an end taste of cherry and plum.
ANALYSIS
Alcohol 13% Vol; Total acidity 5,7 g/l; Residual sugar 6,5 g/l.
Valpolicella, Verona, Veneto.
VINEYARDS
Selected sunny side vineyards, in Marano di Valpolicella valley, heart of Valpolicella Classica, planted in calcareous soils at 250 mt o.s.l.
GRAPES
Handly harvest of mature Corvina Veronese, Corvinone Veronese and Rondinella.
VINIFICATION
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 October 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.
AGEING
The wine is refined in big oak barrels for 4-6 months and then in the bottle for a few months.
TASTING NOTES
Intense ruby red colour. Spicy bouquet. Dry, soft, persistent taste with an end taste of cherry and plum.
ANALYSIS
Alcohol 13% Vol; Total acidity 5,7 g/l; Residual sugar 6,5 g/l.
Valpolicella DOC Classico, 2023 Le Bine by Campagnola
$16.00
Regular price $15.99Valpolicella, Verona, Veneto.
VINEYARDS
Selected sunny side vineyards, in Marano di Valpolicella valley, heart of Valpolicella Classica, planted in calcareous soils at 250 mt o.s.l.
GRAPES
Handly harvest of mature Corvina Veronese, Corvinone Veronese and Rondinella.
VINIFICATION
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 October 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.
AGEING
The wine is refined in big oak barrels for 4-6 months and then in the bottle for a few months.
TASTING NOTES
Intense ruby red colour. Spicy bouquet. Dry, soft, persistent taste with an end taste of cherry and plum.
ANALYSIS
Alcohol 13% Vol; Total acidity 5,7 g/l; Residual sugar 6,5 g/l.
Valpolicella, Verona, Veneto.
VINEYARDS
Selected sunny side vineyards, in Marano di Valpolicella valley, heart of Valpolicella Classica, planted in calcareous soils at 250 mt o.s.l.
GRAPES
Handly harvest of mature Corvina Veronese, Corvinone Veronese and Rondinella.
VINIFICATION
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 October 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.
AGEING
The wine is refined in big oak barrels for 4-6 months and then in the bottle for a few months.
TASTING NOTES
Intense ruby red colour. Spicy bouquet. Dry, soft, persistent taste with an end taste of cherry and plum.
ANALYSIS
Alcohol 13% Vol; Total acidity 5,7 g/l; Residual sugar 6,5 g/l.