Valpolicella Superiore, Campo Lavei, Ca'Rugate

Savoury aromas of raisined fruit tinged with herbs and cooked plums, well structured and full-flavoured.
At the beginning of October, some of the harvested grapes are set aside to dry in wooden trays until the end of December. The undried grapes were destemmed and fermented immediately after the harvest. The dried grapes were added at a later stage and were allowed to ferment in stainless steel for approximately one week, prior to pressing, which took place at the end of December. The wine was then transferred into small barrels to finish fermentation and mature in oak, for a period of eight to 10 months.

Three words to describe this wine:

savoury – grippy – cooked plums
RRP: å£29.85


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