The bouquet on the 2016 Valpolicella Superiore Campo Lavei shows distinct aromas of sweet cherry, candied plum and black olive. The blend is 45% Corvina, 40% Corvinone and 15% Rondinella, one part of which sees appassimento and air-drying from harvest until the end of December. The rest of the fruit is fermented on the skins for one week after the harvest. Those two parts are blended and then aged in oak for eight to ten months. This is a fresh and versatile red wine with easy-drinking appeal for meatloaf or porchetta. Some 40,000 bottles were made.
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