Valpolicella Classico Superiore CATERINA ZARDINI DOC Campagnola
| Sommelier score | 92/100 | 2024 |
| Winery | Campagnola |
| Denomination | Valpolicella Classico Superiore Doc |
| Vintage | 2019 |
| Grapes | 70% Corvina Veronese e Corvinone Veronese e 30% Rondinella |
| Alcohol content | 14,00% |
| Cl | 75cl |
| Sulfites | Contains sulphites |
| Code ICQRF | VR/1285 |
| Winery headquarter | Campagnola - Marano di Valpolicella (VE) - Via Agnella, 9 |
| Bottle size | Standard bottle |
| Combination | Sliced beef, Roast meat, Pasta with meat sauce, wild game, Pot roast, Hard cheese, spicy cheese, Meet in tomato sauce |
| Region | Venetian (Italy) |
| Style | Medium-bodied and fragrant |
| Wine list | Valpolicella Classico Superiore |
From the vinification in blend of grapes which for 70% are Corvina Veronese and Corvinone Veronese, and for 30% Rondinella. The origin is the classic one of Veneto, in the Valpolicella. Harvest by hand involves the selection of the grapes at the end of September while vinification takes natural drying in the grape-drying for about 20 days. Great care is taken in checking the integrity of the grapes and the health of the bunch. The pressing of the dried grapes follows as well as fermentation at a controlled temperature of 28 ° C with two daily punching down; maceration for 15 days. Finally the maturation in 50hl Slavonian oak barrels for 12 months and evolution of the wine in the bottle for 6 months. The refinement involves aging in 50hl Slavonian oak barrels for 12 months. Further evolution in the bottle for 3 months.
Valpolicella Classico Superiore Caterina Zardini DOC Campagnola’s features
An intense ruby color. The scent is broad and ethereal, fragrant, spicy, with hints of cherry, bitter almond and tobacco. The taste is dry, full, warm, enveloping, on a pleasantly bitter background.
Suggested food pairing while tasting this Valpolicella Classico Superiore Caterina Zardini Doc
It goes perfectly with meat, typical Bigoli with duck sauce. The optimal serving temperature is 16 ° C.
