A heartfelt dedication to the thousand-year-old Strada Campiona, built by the ancient Romans, which has connected the Quintarelli Ruffo villa to the family estates for centuries. This road has served as a link between the valleys of Negrar and Valpantena, a human legacy never forgotten. Found in ancient maps, especially the one from 1746, the Strada Campiona emerges as a symbol of a journey through the centuries and into the future, symbolizing the enduring bond between vineyards, wine, and authentic Valpolicella.

Serving temperature

16 – 18° C.

Alcohol content

14%

Technical data sheet

Production area: Negrar Valley, classic Valpolicella.

Grapes: 1.2 kg of fresh grapes, lightly dried for 35/45 days (Corvina gentile, Corvina grossa, Rondinella, Molinara).

Harvest: By hand, placing the grapes in suitable containers. The grapes are left to dry for approximately 35-45 days.

Pressing: Softened in a low-temperature horizontal press.

Fermentation: Vinification in steel at a controlled temperature and subsequent light cryomaceration with hand-pressing.

Refinement: One year in steel followed by 24–36 months in large Slavonian oak barrels, then returned to steel until bottling. At least 12 months in bottle before release.

Organoleptic characteristics

The wine's color is particularly intense, with a ruby ​​red hue and purple highlights. Its aroma is rich in red fruit, particularly ripe cherry and berries. Sensations of drying due to the Ripasso technique, with firmer and more decisive tannins, yet particularly rounded and pleasing on the palate. The spiciness is good, with a distinct hint of black pepper and a distinctive note of warm nutmeg. The finish is persistent, with a distinctly 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 for younger palates and perfect for relaxing moments, pairing appetizers and savory pastries made with cured meats and medium-flavored cheeses. Excellent with soppressa and salami in various Italian dishes, it pairs pleasantly with traditional cheeses from the foothills of the Alps, Piedmontese tomes, Monte Veronese Mezzano DOP, aged Asiago DOP, and Alpine Vezzena. It is intriguing with Sicilian goat cheeses made from Maltese goats. It pairs well with pasta dishes with meat sauces, and with tartare made from Romagna or Chianina PGI beef. Ideal with Tuscan crostini and Piedmontese Fassona steaks.