Campagnola family has been making wine for five generations
in the Veneto. The blend for their Classico is 65%
Corvina and 35% Rondinella, with all the fruit sourced
and hand selected from the best situated hilly vineyards
in the Marano di Valpolicella area.
grapes are dried according to tradition from September
to late December and early January, during which
time they lose 35 - 40% of their weight. Cool-temperature
fermentation is followed by a 30-day maceration on
the skins. Forty percent of the wine is then aged
for 18 months in barrique, with the remaining 60%
aged 24 months in large oak barrels. Six months in
bottle provides further refinement prior to release.
ruby red color, with a warm, spicy, powerful bouquet
of cherry, bitter almond, and vanilla. The full,
rich, velvety flavor lasts forever, and is the perfect
accompaniment to the “Laura's Beef Burgundy Stew”
from our Wines
by Jennifer Cookbook!