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Campo Grande

A fresh white, scented with fruit and white flowers, of great character and drinkability, with a pleasant mineral note.

Campo Grande (12 bottles)

200,00 

‘Campo Grande‘, born from a rigorous clonal selection of old albarola vines, some of which are still on the ‘piede franco’, is a fresh white, fragrant with fruit and white flowers, great character and drinkability, with a pleasant mineral note.
It macerates on its skins for about 60 hours at a temperature of 14° and after soft pressing is started for fermentation, which lasts for over 1 month.
Resting in glass for a few months tames the exuberant freshness, making it pleasant to drink.
Try it on cappon magro, the main dish of Ligurian cuisine.

 

Serving temperature 12°/14°.

Compara
SKU: campo_x12

Product description

In ancient times, peasants would descend to the sea at Levanto, carrying the ‘some’ of albarola (the soma was a container of about 82 litres used to store and transport wine) on the backs of mules or on their own shoulders, through the paths traced in the woods, in order to barter for oil and salt, foods that were very rare in the villages of the hinterland.
The albarola, present in the valley since ancient times, is the white berry variety that is still the most widespread and cultivated in Val di Vara today.
‘Campo Grande’, born from a rigorous clonal selection of old albarola vines, some of which are still on the ‘piede franco’, is a fresh white, fragrant with fruit and white flowers, great character and drinkability, with a pleasant mineral note.
It macerates on its skins for about 60 hours at a temperature of 14° and after soft pressing is started for fermentation, which lasts for over 1 month.
Resting in glass for a few months tames the exuberant freshness, making it pleasant to drink.
Try it on cappon magro, the main dish of Ligurian cuisine.

100% Albarola

grape: 100% ALBAROLA
Winemaking: Maceration on its own skins for about 1 month with tri-day pumping over.
Implant: guyot planting of 190×80 with a density of 6000 vines per hectar
abv: 12,8% vol.
n° Bottles: 900 bottles
matching: White meat and fish dishes.

 

Grape: 100% ALBAROLA
Winemaking: Cryomaceration for approx. 60 hours and vinification at controlled temperature in steel vats with 2 months on the fine lees
Implant: 200×90 Guyot training system with a density of 5200 vines per hectare
ABS: 13% vol.
Bottles produced: 4500 bottles
Matching: Fish and white meat main courses, starters.
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