Winery Ca' RugateValpolicella Superiore Campo Lavei
Red wine
This wine is a blend of 3 varietals which are the Corvina, the Corvinone and the Rondinella.
In the mouth this red wine is a powerful.
This wine generally goes well with beef, game (deer, venison) or lamb.
Taste structure of the Valpolicella Superiore Campo Lavei from the Winery Ca' Rugate
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Valpolicella Superiore Campo Lavei of Winery Ca' Rugate in the region of Veneto is a powerful.
Wine flavors and olphactive analysis
On the nose the Valpolicella Superiore Campo Lavei of Winery Ca' Rugate in the region of Veneto often reveals types of flavors of cream, cherry or oaky and sometimes also flavors of earthy, blackberry or red fruit.
Food and wine pairings with Valpolicella Superiore Campo Lavei
Pairings that work perfectly with Valpolicella Superiore Campo Lavei
Original food and wine pairings with Valpolicella Superiore Campo Lavei
The Valpolicella Superiore Campo Lavei of Winery Ca' Rugate matches generally quite well with dishes of beef, pasta or lamb such as recipes of quick meatloaf, pasta with mussels or canned cassoulet.
Details and technical informations about Winery Ca' Rugate's Valpolicella Superiore Campo Lavei.
Discover the grape variety: Corvina
Slender, fresh reds with a clear ruby robe, fine tannins and lively acidity, showing aromas of sour cherry, bitter almond, spice and a characteristically bitter finish. Vinified as light, gulpable reds (Bardolino DOC, Valpolicella DOC), powerful and concentrated through appassimento (Amarone della Valpolicella DOCG) and sweet (Recioto della Valpolicella DOCG). An autochthonous Venetian variety from Lake Garda and the Valpolicella.
Last vintages of this wine
The best vintages of Valpolicella Superiore Campo Lavei from Winery Ca' Rugate are 2008, 2011, 2010, 2007 and 2017.
Informations about the Winery Ca' Rugate
The Winery Ca' Rugate is one of of the world's greatest estates. It offers 34 wines for sale in the of Valpolicella to come and discover on site or to buy online.
The wine region of Valpolicella
Veronese Veneto, four styles of red around Corvina. Classic Valpolicella: fruity and light (cherry, kirsch, spice), thirst-quenching. Ripasso "re-passed" over Amarone marc: fleshier. Signature Amarone DOCG: grapes dried 120 days (appassimento), a powerful, opulent red (candied cherry, plum, chocolate), 15-16%, great ageing.
The wine region of Veneto
World star of Prosecco: fresh, light Glera sparklers with notes of pear, green apple and white flowers, fruity, convivial bubbles. Veronese reds from Corvina and Rondinella: light, crisp Bardolino, fruity Valpolicella, opulent, concentrated Amarone DOCG (black cherry, chocolate, raisin) from dried grapes. Mineral, almondy Soave (Garganega) whites, fresh Pinot Grigio. 97,500 ha, Italy's largest production.
The word of the wine: Botrytis cinerea
This fungus, also called noble rot, develops during the over-ripening phase and is an ally of great sweet white wines, when it concentrates the juice of the berries. It requires the humidity of morning fogs and beautiful sunny days, gives musts very rich in sugar and brings to the wines the famous taste of "roasted".
