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black pepper
resulting in a total of 36 days of traditional fermentation without yeast activation at a controlled temperature of 30°C
and spices dance on the palate
who were used to wines that based their vigor on a mostly acidic structure
who had recently joined him in leading the winery
Farina Valpolicella Classico DOC 2023 campomaccione black pepperDaily Wines Renowned red wine which reflects the aromas and flavours of its territory. Unique forits elegance, remarkable even when young. Bright ruby red color, intense, fresh, and heady aroma. Production TechniqueManual harvesting of the grapes from mid September. Vinification: Pressing and roller destemming, following selected yeasts injection and controlled temperature fermentation never above at 25C, with alternated pumping overs and deal stages
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