Camporenzo has been one of our favourite wines from Valpolicella for many years. It comes from the chalky vineyard of the same name above San Pietro in Cariano. Corvina, Corvinone and Rondinella, the three most important grape varieties in the region, are cultivated in the classic pergola veronese style. Harvested at the end of September at the earliest, but usually not until the beginning of October, Carlo and Alessandra explore what is possible in the region beyond Amarone, i.e. in the form of a classically produced Valpolicella. And that is much more than many wine drinkers realise.
The Camporenzo is matured in large 2500-litre barrels after being fermented spontaneously and vinified relying solely on the natural ingredients of the grapes.
In the glass, the Camporenzo offers red fruits, a fine spiciness, pepper, leaves and herbal notes. It is velvety and deep, has present but well-integrated tannins, is expressive and impressive and flows clearly and vividly over the palate.
ps: Camporenzo normally needs some air to realise its full potential. Decanting is therefore not a bad idea.
Data sheet
Grape variety: Corvina, Corvinone, Rondinella, Molinara
Vineyard: Camporenzo. Limestone-rich hillside.
Harvest: by hand
Fermentation: spontaneous | wild yeasts, in used wooden barrels
Ageing: Over 9 months in 2500 litre wooden barrels
Filtration: no
SO₂: < 25 mg
Alcohol content: 13 % vol
Closure: Natural cork
Drinking temperature: 16-18 °C
Perfect drinking maturity: from now - 2028
Content and price per litre: 0.75 l/(€29.75/l)
Maxime: All winegrowers listed on Vinonudo work with compost, organic fertilisers and natural preparations in their vineyards and do not use herbicides, pesticides or artificial fertilisers.
