About this wine
Vineyard and terroir
The fruit comes from a vineyard in the Marano di Valpolicella valley, with limestone soils and a south-eastern exposure.
Vinification
Harvest begins in late September. The grapes are traditionally dried for around 100 days, losing up to 40% of their weight, while care is taken to keep them clean and healthy and prevent spoilage and rot. In late January or early February, the dried, sugar-rich grapes are gently pressed and macerated at a controlled temperature for 30 days.
Ageing
The wine matures for 18 months in new, medium-toasted Allier oak barrels, followed by six months in bottle.
Tasting profile
The aroma is layered, and the palate is very elegant.
Label / history
The wine belongs to a range named after the wife of the Campagnola winery's founder.
