VALPOLICELLA
SUPERIORE

CAMPO BIANCO
DOC

Production method:

Valpolicella Superiore Villa San Carlo 2016 is made exclusively from the best selection of grapes grown in our Campo Bianco. This special vinyards is given over growing vines on account of its calcareus soil characterisc and perfect exposure. The traditional vinification process involves maceration of the grapes in temperated steel tanks and then fining in french oak barrels.

TECHNICAL DATA:

Bottles produced: 5.100
Alcohol Content: 13,5°
Analytical data: total acidity 6,0400 g/L, sugars 1,0800 g/L, total dry extract 29,6000 g/L
Grapes: 40% Corvina, 40% Corvinone, 15% Rondinella, 5% Molinara

THE VINEYARDS:

Altitude: 120 m. above s.l.
Aspect: West
Soil: Calcareous – Biancone Pre Collinare
Training system: Pergola Veronese and Trentina
Density per ha: >3500 plants
Average yield per ha: 120 quintals

Production method:

Valpolicella Superiore Villa San Carlo 2017 is made exclusively from the best selection of grapes grown in our Campo Bianco. This special vinyards is given over growing vines on account of its calcareus soil characterisc and perfect exposure. The traditional vinification process involves maceration of the grape skins in steel tanks till complete extraction of noble components, then fining in french oak barrels.

TECHNICAL DATA:

Bottles produced: 6.100
Alcohol Content: 13,5°
Analytical data: total acidity 5,6600 g/L, sugars 1,9000 g/L, total dry extract 30,7000 g/L
Grapes: 40% Corvina, 40% Corvinone, 15% Rondinella, 5% Molinara

THE VINEYARDS:

Altitude: 120 m. above s.l.
Aspect: SouthWest
Soil: Calcareous – Biancone Pre Collinare
Training system: Pergola Veronese
Density per ha: >3.500 plants

Production method:

Valpolicella Superiore 2018 is made exclusively from the best selection of grapes grown in our vinyard “Campo Bianco”. This special vinyards is given over growing vines on account of its calcareus soil and perfect exposure that gives the bunches an ideal concentration. Alcoholic fermentation takes place in steel tanks at a controlled temperature and maceration on the skins lasts about twenty days. The malolactic fermentation is naturally completed in barrels. Then 10 months fining in third passage french oak big barrels.

TECHNICAL DATA:

Bottles produced: 7.000
Alcohol Content: 13°
Analytical data: total acidity 5,7400 g/L, sugars 1,0000 g/L, total dry extract 29,1000 g/L
Grapes: 40% Corvina, 40% Corvinone, 15% Rondinella, 5% Molinara

THE VINEYARDS:

Altitude: 120 m. above s.l.
Aspect: West
Soil: Calcareous – Biancone Pre Collinare
Training system: Pergola Veronese
Density per ha: >3.500 plants
Average yield per ha: 80 quintals

2016

2017

2018

14,00

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