Campo Lavei Valpolicella Superiore

Organoleptic Aspects

Deep ruby red in colour. Intense aromas of black fruit and cherries, and a twist of spice from the wood, followed by a mellow rounded palate with elegant tannin balance.

Denomination

Valpolicella Superiore DOC

Grape variety

45% Corvina, 40% Corvinone, 15% Rondinella

Analytical data

Alcohol: 14%
Suggested initial serving temperature: 16°C

Food pairings

It goes well with

grilled meats
mature cheeses
game

ideal for

Wine making process
The undried grapes are destemmed and fermented straight after the harvest. The dried grapes are added later and allowed to ferment in stainless steel for a week before pressing at the end of December. The wine is then transferred into small barrels to finish fermentation and then mature in wood for 8 to10 months.
Area of production
The Campo Lavei vineyard on the hills of Montecchia di Crosara Montecchia di Crosara.
Soil
Limestone and pebbles.
Harvest
At the beginning of October, some of the grapes are set aside to dry in wooden trays until the end of December.
Yeld
90 q.li/Ha
Production
25.000 bottles
Bottle sizes
750 ml - 1500 ml
Share
Awards
James Suckling awards Campo Lavei 2013
92 points for our Valpolicella Superiore
James Suckling awards Campo Lavei 2014
92 points for our Valpolicella Superiore
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