Campagnola Wine: A Guide to its Characteristics and Making Process
Campagnola wine is produced by blending three grape varietals, namely Corvina, Rondinella, and Molinara. The Corvina grape contributes to the wine's strong structure and taste, while the Rondinella and Molinara grapes provide fruity fragrance to the wine.
Campagnola wine-making follows traditional winemaking techniques, such as hand-selecting the grapes, destemming, and maceration. The wine is then aged for a couple of months, followed by bottling.
Campagnola wine is unique because it is made using specific grape varieties, fermented and aged through traditional winemaking methods.
Discovering Campagnola Wine
Campagnola wine has a ruby-red color with an aroma of hints of cherries, blackberries, and dried fruit. On the palate, the wine has a medium body with a firm and intense taste, slightly bitter, which finishes with a smooth aftertaste.
Campagnola wine should be served at a slightly cool room temperature of 16-18°C.
Purchasing Campagnola Wine
Campagnola wine pairs well with flavorful meats like beef or lamb, spicy dishes, and pungent cheeses.
Campagnola wine usually has an alcohol content of 12-13%.
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