The Guiseppe Campagnola winery vinifies the classics of Veneto, including the traditional Valpolicella, Ripasso and Amarone.
L'Amarone is born from the vinification of grapes subjected to raisining, although it remains a dry wine in itself. Its particular fermentation causes it to develop practically all the sugars, naturally reaching a very high alcohol content. It is one of the most important and best-known red wines in Italy, ideal for red meats or very mature cheeses. After devatting, the Amarone (still full of substance) is returned to Valpolicella, thus creating the “Ripasso”, a wine that recalls the aromas of Amarone but with a less robust structure and body.
