Producer:
Grape Variety:
50% Corvina 30% Corvinone, 20% Rondinella
Tasting Note:
The fruit is destemmed and gently pressed; spontaneous fermentation takes place with native yeasts and without sulfur in concrete and steel tanks (from which the short-fermentation-and-maceration Saseti wine has been removed). Maceration lasts 7-8 days with periodic manual punch-downs. The wine is aged for about 6 months in tank and then 6 months in old 25-hectoliter oak botti. The wine is bottled without filtration and with a small amount of sulfur. Valpolicella Classico Superiore Camporenzo is spicy and herbal in style, with wild berries, violets, underbrush and wet stone filling out its bouquet. This mixes silky textures with juicy acidity and vividly pure strawberry fruit to create a lively expression on the palate. It leaves a note of hard red candies, and tapers off lightly structured, making for a fruitful yet classically dry finale. The single-vineyard Camporenzo hails from vines planted in 2008. It refines for six months in tank and then six months in neutral 25-hectoliter oak botti. While this is very pretty today, I’m looking forward to what these vines might yield with more maturity.
Vinification:
The estate owns 6.5 hectares and produces around 45,000 bottles of fine wine using Biodynamic Viticulture.
Scores:
91 Points Vinous