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Campo Casal Vegri

2012 Valpolicella Red Blend

Ca'la Bionda Campo Casal Vegri is a captivating red blend from the renowned Valpolicella region, boasting a rich ruby hue that invites curiosity. This 2012 vintage showcases a medium-bodied profile, offering a delightful balance between its vibrant acidity and the smoothness of its tannins. The fruit intensity is pronounced, with layers of dark cherries and plums that are harmoniously intertwined with subtle notes of spices and earthy undertones. The wine is elegantly dry, making it an excellent companion for a variety of dishes, particularly those featuring red meats and hearty pastas. With its well-rounded character and delightful complexity, this blend epitomizes the charm and sophistication of Valpolicella wines.

Tasting notes:


Black Cherry

Black Cherry

Leather

Leather

Baking Spice

Baking Spice

Flavor profile:


Acidity Mild

Low Pronounced

Body Medium

Very Light Full

Fruit Intensity Medium

Low Pronounced

Sweetness Dry

Bone Dry Sweet

Tannin Medium

Low Pronounced

Region:


Valpolicella

The northern Italian area of Valpolicella is famed for its red wines. Located in Verona to the east of Lake Garda, the principal grapes here are Corvina, Rondinella and Molinara. Valpolicella is tangy and cherry-fresh, perfect with pizza and pasta. Classico and Superiore wines from hillside vineyards offer extra depth and spice notes. But for real complexity, look to Amarone della Valpolicella. Made from partially dried grapes (called "appassimento"), this full-bodied wine offers gorgeous fruit flavors and ages for at least two years in oak. There is also Valpolicella Ripasso, a wine made by putting Valpolicella through pressed Amarone grapes. The DOC (Denominazione di Origine Controllata) designation for Italian wines was introduced in the 1960s. It is the main classification system used in the country and regulates what winemakers can and cannot do regarding wine style, varietal restrictions, minimum and maximum alcohol levels, aging techniques and growing regions.

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