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Campagnola
Established in 1907 by Guiseppe Campagnola, this Venetian giant turns out more than three million bottles per annum. Now owned by the grandson and namesake of the founder, Guiseppe, the business focuses on the wines of the region, with many of the local IGT, DOC or DOCG regions represented in their range. They also produce wines from as far afield as Sicily, Abruzzi and Puglia.
Led by Guiseppe quality is on the increase, although daily quaffing wines are the mainstay of the business. As one might expect the local wines are the strongest, led perhaps by their cru Amarone della Valpolicella Classico Caterina Zardini, made using grapes selected from a hillside vineyard in Marano, and named in honour of Guiseppe's late grandmother. Other wines include Soave La Scala, Valpolicella La Scala and a straight Amarone della Valpolicella Classico, among many others. (13/5/03)
Contact details:
Address: Via Agnella 9, 37020 Valgatara di Marano Valpolicella
Telephone: +39 045 770 3900
Fax: +39 045 770 1067
Internet: www.campagnola.com
Campagnola - Tasting Notes
The following wine was tasted in May 2003. Click
to locate
stockists.
Campagnola Amarone della Valpolicella Classico 'Caterina Zardini' 1997: A deeply coloured, opaque,
garnet black hue. Initially closed, the characterful nose takes some time to
open up. When it does it offers up aromas of tar, rose petals, and roasted
plum and blackberry fruits, together with some volatile components. It is also quite closed on the palate, but does show an impressive
texture and lovely structure. Fine, ripe, supple tannins, which just show a
touch of firmness on the finish, are nicely balanced out by a rich, opulent,
luscious texture, some extract and correct acidity. It all pulls together to support the 15%
alcohol very well as it hardly shows. Wonderful structure. With time some lovely
sweet blackberry and blueberry fruit, edged with charcoal and more rose petals begins to show. This will be a
delightful glassful if given time to come out of it's shell. Needs another year
or two in the cellar before broaching again.
Very good, potential for improvement.
Label
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