From the vinification in blend of Corvina Veronese and Corvinone Veronese 70%, Rondinella 30%. The origin of the grapes lies in the heart of Valpolicella, in Veneto. Harvest involves the manual harvest of ripe grapes. Vinification follows with pressing of the freshly harvested grapes with maceration for about 10 days, fermentation and subsequent racking. 15% of grape must previously dried for 60 days in the fruit cellar (intended for the production of Amarone) is added to the Valpolicella wine thus obtained. Second slow fermentation followed by maceration for about 20/25 days, thus giving the wine particular jam aromas. Finally the refinement with maturation in large Slavonian oak barrels for 6 months. Further evolution in the bottle for 3 months.

Valpolicella Classico Le Bine DOC Campagnola’s features
An intense ruby red color. The scent is that of a rich, distinct, spicy bouquet. The taste is dry, velvety, soft, persistent, full-bodied, with a final hint of cherry and plum.

Suggested food pairings while tasting this Valpolicella Classico Le Bine DOC Campagnola
Try it with pasta dishes, chicken, lamb, red meats and cheeses. The best recommended serving temperature is 16 ° C. The alcohol content reached is 13% Vol.