Valpolicella DOC Classico, 2024 Le Bine by Campagnola
Valpolicella, Verona, Veneto.
Le Bine is Part Ripasso, a Great Buy
Ciao Daniel
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-day 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-day maceration on the skins.
Tasting Notes: Intense ruby red colour. Spicy bouquet. Dry, soft, persistent taste with an end taste of cherry and plum.
Aging: 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.
Le Bine is Part Ripasso, a Great Buy
Ciao Daniel
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-day 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-day maceration on the skins.
Tasting Notes: Intense ruby red colour. Spicy bouquet. Dry, soft, persistent taste with an end taste of cherry and plum.
Aging: 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, 2024 Le Bine by Campagnola
Valpolicella, Verona, Veneto.
Le Bine is Part Ripasso, a Great Buy
Ciao Daniel
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-day 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-day maceration on the skins.
Tasting Notes: Intense ruby red colour. Spicy bouquet. Dry, soft, persistent taste with an end taste of cherry and plum.
Aging: 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.
Le Bine is Part Ripasso, a Great Buy
Ciao Daniel
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-day 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-day maceration on the skins.
Tasting Notes: Intense ruby red colour. Spicy bouquet. Dry, soft, persistent taste with an end taste of cherry and plum.
Aging: 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.