Structure

Bodylight
Tanninlow
Acidityhigh
Sweetnessdry
Oaklarge or old casks

Drinking window

Best 2 to 6 years from vintage.
vintage2 yrs6 yrs8 yrs

Critic scores

No critic score is published for this bottle that we can cite with a reviewer, a vintage and a review year, so none is shown. The rating in the header is our own.

In the glass

Light-bodiedLow tanninHigh acidityDryClean And Lightly Savoury finish

Aroma: sour cherry, almond, dried herbs, light leather

Palate: fresh cherry, medium acidity, light tannins, herbal finish

Campagnola's Valpolicella Classico from the estate's hillside vineyards in the historic Classico zone. A traditional expression of the DOC: light in colour and body but with the characteristic Corvina sour cherry and almond character of the Classico hills.

What it pairs with

  • Pasta e fagioli (pasta and bean soup)
    Light Valpolicella with the classic bean soup is one of Verona's most traditional combinations.
  • Grilled polenta with mushrooms
    The wine's earthy, herbal notes complement mushrooms and toasted polenta.
  • Salami di Monte (mountain salami)
    Tart cherry and almond bitterness are natural partners for air-dried salami.

How to serve Cantine Campagnola Valpolicella Classico DOC

Allow 65 minutes from open to pour.

  1. Open and decant. Open 60 minutes before serving and pour into a decanter to aerate.
  2. Serve at 14-16°C. Cellar temperature (14-16°C) is the band for this style. Warmer pushes alcohol forward; colder dampens aromatics.
  3. Glassware. Use a Burgundy bowl with a wide opening , the bowl shape rewards the wine's structure.
  4. Pair with. Pasta e fagioli (pasta and bean soup), Grilled polenta with mushrooms, Salami di Monte (mountain salami). Match the wine's structure to the dish's fat and salt.

History

Campagnola expanded from Bardolino into the Valpolicella Classico zone in the early 20th century, acquiring hillside vineyards on the Classico slopes around Negrar and Sant'Ambrogio. The Valpolicella Classico label represents the lower tier of the estate's Valpolicella range, sitting below any Ripasso or Amarone production.

  1. 1920: Campagnola acquires Valpolicella Classico hillside vineyards and begins Valpolicella DOC production.

Facts

Producer
Cantine Campagnola · visiting guide
Grapes
Corvina (70%), Rondinella (20%), Molinara (10%)
Classification
Valpolicella Classico DOC
Oak
6 months in Slavonian oak botti
ABV
12.5%
Price
EUR 10-16 at retail
Drinking window
2-6 from vintage
First vintage
1920

Frequently asked about Cantine Campagnola Valpolicella Classico DOC

What does Cantine Campagnola Valpolicella Classico DOC taste like?

On the nose, sour cherry, almond, dried herbs, light leather. On the palate, fresh cherry, medium acidity, light tannins, herbal finish. Structurally light-bodied, low tannins, high acidity with a clean and lightly savoury finish. Campagnola's Valpolicella Classico from the estate's hillside vineyards in the historic Classico zone. A traditional expression of the DOC: light in colour and body but with the characteristic Corvina sour cherry and almond character of the Classico hills.

When should I drink Cantine Campagnola Valpolicella Classico DOC?

Drink 2-6 from vintage. Young vintages benefit from 30-90 minutes of decanting; mature bottles should be handled carefully for sediment.

What food pairs with Cantine Campagnola Valpolicella Classico DOC?

Pasta e fagioli (pasta and bean soup) is the canonical pairing. Other strong matches include Grilled polenta with mushrooms and Salami di Monte (mountain salami). Light Valpolicella with the classic bean soup is one of Verona's most traditional combinations.

What grapes are in Cantine Campagnola Valpolicella Classico DOC?

The blend is Corvina (70%), Rondinella (20%), Molinara (10%). The wine is classified as Valpolicella Classico DOC.

Tags

corvina dry high acid light body low tannin medium term molinara mood easygoing mood rustic occasion weeknight old world pairs with charcuterie pairs with mushroom pairs with pasta red sauce price everyday rondinella still red value pick

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