Valpolicella Classico Superiore Ripasso DOC Campagnola
| Sommelier score | 91/100 | 2024 |
| 4 Grappoli AIS |
|
2020 |
| James Suckling | 92/100 | 2020 |
| Winery | Campagnola |
| Denomination | Valpolicella Classico Superiore Ripasso Doc |
| Vintage | 2022 |
| Grapes | 80% Corvina Veronese e Corvinone Veronese e 20% Rondinella |
| Alcohol content | 13,50% |
| Cl | 75cl |
| Sulfites | Contains sulphites |
| Code ICQRF | VR/1285 |
| Winery headquarter | Campagnola - Marano di Valpolicella (VE) - Via Agnella, 9 |
| Bottle size | Standard bottle |
| Combination | Cold cuts and salami, Medium-aged cheeses, Roast meat, Tagliatelle with mushrooms, wild game, Milanese cutlet, Meat and game stew, Meet in tomato sauce |
| Region | Venetian (Italy) |
| Style | Medium-bodied and fragrant |
| Wine list | Valpolicella Classico Ripasso |
From vinification in blend of fine grapes of Corvina Veronese and Corvinone Veronese 80%, Rondinella 20%. The origin of the vineyards is the classic one of Valpolicella, Verona. Harvest by hand involves ripe grapes with selection in the vineyard. Vinification for the Valpolicella Classico Superiore is made with the traditional “Ripasso” technique. Fermentation and maceration of fresh grapes in October for about 10 days then racking. The wine remains until January/February in concrete or steel tanks. It is then refermented on the pomace of the freshly drawn Amarone to acquire more body and complexity. Finally the refinement with maturation in 50hl Slavonian oak barrels for 12 months. Further evolution in the bottle for 4 months.
Valpolicella Classico Superiore Ripasso DOC Campagnola’s features
An intense ruby red color. The scent is ample and delicate, ethereal, with hints of jam. The taste has a dry, harmonious, soft flavor with a typical bitter aftertaste.
Suggested food pairings while tasting this Valpolicella Classico Superiore Ripasso DOC
Good with pasta dishes, cold cuts, meats, game and cheeses. Perfect with risotto. It is recommended to serve at 17-18 ° C. The alcohol content achieved is 13.5% Vol.
