Lazise: Historical Center Wine Tasting Tour
Experience the wines of Garda in Lazise. Immerse yourself in the rich history of the area and learn about the local wine-making traditions during this wine tasting at ...
Profile
Structure
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 above is our own.
In the glass
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.More wines for pasta, pizza and risotto →
- Grilled polenta with mushrooms The wine's earthy, herbal notes complement mushrooms and toasted polenta.More wines for mushrooms and truffles →
- Salami di Monte (mountain salami) Tart cherry and almond bitterness are natural partners for air-dried salami.More wines for charcuterie and cured meats →
How to serve Cantine Campagnola Valpolicella Classico DOC
Allow 65 minutes from open to pour.
- Open and decant. Open 60 minutes before serving and pour into a decanter to aerate.
- Serve at 14-16°C. Cellar temperature (14-16°C) is the band for this style. Warmer pushes alcohol forward; colder dampens aromatics.
- Glassware. Use a Burgundy bowl with a wide opening , the bowl shape rewards the wine's structure.
- 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.
- 1920Campagnola 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
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