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The Camporenzo vineyard is essentially the family's backyard, three hectares, planted in rolling San Pietro hills behind their house.
The exact blend is 40% Corvina, 30% Corvinone, 20% Rondinella, 10% Oselata and Molinara.
These traditional Valpolicella varieties were planted in 2008, trained on wires in guyot rather than in pergola for greater concentration in this Superiore bottling.
The fruit is hand-harvested in early October into small bins, crushed and placed in wooden vats where it is foot-trodden once a day. Fermentation takes place spontaneously with indigenous yeasts and maceration lasts 10-12 days. The wine receives a small dose of sulfur and then is aged for four months in small oak barrels.
- Louis Dressner Selections
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