Origin: Veneto, Italy. The word Brolo, which corresponds to the French Clos (closed), means “Vineyard surrounded by a stone wall”. The Brolo di Campofiorin vineyards are located in the Valigatara di Marano area (in the heart of the Valpolicella Classico area) and this is actually the place where the vineyards for the earliest Campofiorin were grown. The soils are alluvial, very deep and formed during the Eocene.
Features: Deep red color with purple hues. Impressive on the nose with a typical bouquet of raisins, the result of the Apasimento method. Rich in flavors such as cherry and blueberry jam. Impressive wine containing well-balanced tannins, extremely elegant with a taste of cherries, plums and dark chocolate.
Serving suggestions: Wine with rare flexibility. It goes well with pasta with mushroom and meat sauce, risotto, grilled red meat, roast meat and well-ripened cheese. Optimal serving temperature 18˚С. Potential for aging up to 20 years.
Packaging: 0.750 l
Brolo Campofiorin Oro Rosso del Veronese 2014
Dry, rich, velvety, complex and elegant. Brolo di Campofiorin is a wine made in the same casual style as Campofiorin, representing its “older brother”. An original method inspired by Amarone’s technique was used for the production. Aging in small oak barrels emphasizes the cosmopolitan style of the wine.
38.00 лв.
| Сорт:80% Корвина, 20% Рондинела | Wine production: The wine is produced by the method of Massi Dopia Fermentation – Double fermentation (doppiafermentazione), in which the wine from fresh grapes ferments for the second time with slightly dried whole grapes of the same variety for about 15-20 days at a temperature of 18-20˚C . At the end of November, the slightly dried grapes are added – 30% of the Corvina variety, which provokes immediate re-fermentation lasting about 15 days at temperatures of 25-28˚С. The process of double fermentation described in this way enriches the wine with alcohol, color and tannins, giving it new, more complex aromas and flavors. Malolactic fermentation follows. The wine matures for 24 months in 600 liter barrels called Fusti Veronesi: 70% in barrels of heavily smoked Alier oak, 30% in barrels of Slavonian oak. Then the wine lies in a bottle for at least 4 months. |
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