Brand:Camparo

Closure:Cork

Organic Certification:ECOGROUP - IT-BIO-008/V723

Country of Origin:Italy

Serving Temperature:16-18°C

Drink By:2034

Wine Ageing:24-Month in 2500L French oak barrels

Winemaking Style:Traditional

Harvest:Hand-harvested mid-to-late October

Winemaking:Grapes undergo pressing and are transferred to temperature-controlled stainless steel tanks. Traditional fermentation involves daily pumping over for at least 30 days. In particularly favorable years, an ancient "splinting" technique is employed, allowing the skins to remain submerged in the must for roughly 40 days, enhancing aroma and flavor extraction. Following this process, the wine is racked and moved to 25 hl French oak barrels.

Viticulture:The vineyard in La Morra, with plants aged between 20 to 50 years, benefits from a south-east to south exposure, is rooted in clayey-calcareous and calcareous-siliceous soils known as Sant'Andrea Marl, and stands at an altitude of 250 meters above sea level.

Food Pairing:Beef bourguignon, Braised lamb shanks, Truffle risotto, Beef wellington, Wild boar Pappardelle, Grilled porcini mushrooms, Veal chop, Pork osso buco, Flank steak, T-bone steak.