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.

A textbook version of traditional Valpolicella: light- to medium-bodied and fresh, offering aromatic dried herb and smoke notes that give way to crushed cherry and spice flavors, with light tannins on the finish. Drink now through 2019. 1,040 cases made, 25 cases imported.??–AN??Region: Italy / Valpolicella Select to Add

This is a fresh and easy-drinking red from Ca' Rugate. The 2014 Valpolicella Superiore Campo Lavei offers a steady and forthcoming aromatic presentation with dried cherry, prune, blackberry preserves and light spice that show broad appeal. The mouthfeel offers strength and some fine textural richness that would pair nicely next to spicy grilled sausage or chorizo. The blend is 45% Corvina, 40% Corvinone and 15% Rondinella. Some 25,000 bottles were produced.

Lightly chewy, with flavors of black cherry coulis, baked plum and licorice, as well as an aromatic note of fresh, loamy earth. Moderate finish. Drink now through 2020. 2,083 cases made, 56 cases imported.??–AN??Region: Italy / Valpolicella Select to Add

Fine-grained tannins and lightly tangy acidity structure this well-cut red, which offers layers of kirsch and black currant fruit, star anise and minerally graphite, along with hints of dark chocolate and tobacco that linger on the finish. Drink now through 2020. Tasted twice, with consistent notes. 600 cases imported.??–AN??Region: Italy / Valpolicella Select to Add