"Campo San Vito"

Valpolicella D.O.C. Classico - Superiore Ripasso

General characteristics

A refined process, which starts from a winemaking and rasping of the grapes, followed by a controlled fermentation and maceration on the skins, at monitored temperature for 15 days, in large barrels. Replacements frequent and periodic delestages during the first phase of fermentation, alongside manual punching exhaustion of sugars. To ensure the perfume and the typical taste of the review, it "goes over" the wine on non Amarone skins squeezed in March of the following year

Aging in wood: 24 months - Bottle aging: 12 months

Perfect pairing?

Red is a large, friendly and balanced, able to marry red meat. Gives pleasure and depth even on important soft cheeses.

Technical Specifications

Grape composition Corvina, Rondinella, Croatina and Molinara
Production area Valpolicella Classica, hilly area (m 280 above sea-level) with southern exposure
Training system and planting patterns Pergola veronese
Average age of the vineyard 20 years
Yield per hectare 55 hl
Grape harvest End of September, manual harvest

Villa Monteleone. Via Monteleone, 12
37015 Sant'Ambrogio di Valpolicella (Vr)
+39 045 680 0328 - info@villamonteleone.com

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