A heartfelt dedication to the millennial Strada Campiona, traced by the ancient Romans, which has always connected the Quintarelli Ruffo villa to family properties for centuries. This road has acted as a bond between the valleys of Negrar and Valpantena, an unforgettable human furrow. Evident in ancient maps, especially in that of 1746, the Strada Campiona emerges as a symbol of a journey through the centuries and into the future, symbolizing the timeless bond between vineyards, wine, and authentic Valpolicella. Serving temperature 16 – 18° C. Alcohol content 14 %. Technical sheet: Production area: Negrar Valley, classic Valpolicella. Blend: 1.2 kg of fresh grapes, with slight drying for 35/45 days (Corvina gentile, Corvina grossa, Rondinella, Molinara). Harvest: By hand with placement of the grapes in suitable containers. The grapes undergo a drying period of about 35-45 days. Crushing: Soft in a low-temperature horizontal press. Fermentation: Vinification in steel at controlled temperature and subsequent light cryomaceration with manual punch downs. Aging: 1 year in steel followed by 24/36 months in large Slavonian oak barrels, with subsequent return to steel until bottling. At least 12 months in bottle before sale. Organoleptic characteristics: The color of the wine is particularly intense with a ruby red hue and a purple reflection. Its aroma is rich in red fruits, particularly ripe cherry and berries. Sensations of drying due to the Ripasso technique, more substantial and decisive tannin but particularly rounded and pleasant on the palate. Good spiciness with a pronounced sensation of black pepper and a particular note of warm nutmeg. Persistent finish with a distinct fresh sensation of cherry and almond-like dried fruit. Finely balsamic with an intriguing menthol note. Pairing: This Valpolicella Ripasso Classico Superiore is extremely versatile in the kitchen, suitable to satisfy younger palates and perfect for moments of relaxation, accompanying appetizers and small savory pastries based on cured meats and moderately flavored cheeses. Excellent with soppressa and salami in various Italian preparations, it pairs pleasantly with traditional cheeses from the foothill Alps, Piemontese tome, Monte Veronese Mezzano DOP, aged Asiago DOP, and alpine Vezzena. Intriguing with Sicilian goat cheeses from Maltese goats. It goes well with first courses based on meat sauces, raw meat cuts from Romagnola or Chianina IGP breeds. Ideal for Tuscan crostini and Piemontese Fassona steaks.
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A heartfelt dedication to the millennial Strada Campiona, traced by the ancient Romans, which has always connected the Quintarelli Ruffo villa to family properties for centuries. This road has acted as a bond between the valleys of Negrar and Valpantena, an unforgettable human furrow. Evident in ancient maps, especially in that of 1746, the Strada Campiona emerges as a symbol of a journey through the centuries and into the future, symbolizing the timeless bond between vineyards, wine, and authentic Valpolicella. Serving temperature 16 – 18° C. Alcohol content 14 %. Technical sheet: Production area: Negrar Valley, classic Valpolicella. Blend: 1.2 kg of fresh grapes, with slight drying for 35/45 days (Corvina gentile, Corvina grossa, Rondinella, Molinara). Harvest: By hand with placement of the grapes in suitable containers. The grapes undergo a drying period of about 35-45 days. Crushing: Soft in a low-temperature horizontal press. Fermentation: Vinification in steel at controlled temperature and subsequent light cryomaceration with manual punch downs. Aging: 1 year in steel followed by 24/36 months in large Slavonian oak barrels, with subsequent return to steel until bottling. At least 12 months in bottle before sale. Organoleptic characteristics: The color of the wine is particularly intense with a ruby red hue and a purple reflection. Its aroma is rich in red fruits, particularly ripe cherry and berries. Sensations of drying due to the Ripasso technique, more substantial and decisive tannin but particularly rounded and pleasant on the palate. Good spiciness with a pronounced sensation of black pepper and a particular note of warm nutmeg. Persistent finish with a distinct fresh sensation of cherry and almond-like dried fruit. Finely balsamic with an intriguing menthol note. Pairing: This Valpolicella Ripasso Classico Superiore is extremely versatile in the kitchen, suitable to satisfy younger palates and perfect for moments of relaxation, accompanying appetizers and small savory pastries based on cured meats and moderately flavored cheeses. Excellent with soppressa and salami in various Italian preparations, it pairs pleasantly with traditional cheeses from the foothill Alps, Piemontese tome, Monte Veronese Mezzano DOP, aged Asiago DOP, and alpine Vezzena. Intriguing with Sicilian goat cheeses from Maltese goats. It goes well with first courses based on meat sauces, raw meat cuts from Romagnola or Chianina IGP breeds. Ideal for Tuscan crostini and Piemontese Fassona steaks.
