Info about the situation
South Tyrolean simple pergel in steep terrain, loamy sand, volcanic origin and morainic deposits , very deep and permeable.
Info about the expansion
After the hand harvest, the grapes were crushed and fermented spontaneously in wooden fermentation racks, without temperature control with 80 % of combs. This was followed by five months of fermentation including post maceration, aging in wooden fermentation racks and oval barrels for 12 months and 10 months in concrete and oval barrel. Hand filling without fining and filtration.
Color
Sparkling garnet red with violet reflections.
Nose
What a pristine and wild aroma the 2017 Campill fresh opened displays Fresh earth, graphite and cedar accompanied by spices like cloves and juniper berries. With some oxygen contact, fruit notes of plums, sloe, blackberries and dark plum jam join in. Vernatsch with depth announces itself.
Palate
On the palate, the 2017 Campill is juicy and elegant at the same time. It beguiles with polished acidity and a silky and fine-grained tannin structure. At no point does it seem filling and when slightly chilled it is already a great pleasure on its own, but it tastes even better with South Tyrolean cuisine. Once again Martin Gojer proves that he can perform magic with Vernatsch!
Food recommendations by Christina Hilker
- South Tyrolean bacon with Schüttelbrot bread
- Chicken fricassee with tomatoes and fresh thyme
- Carpaccio of venison with pomegranates, balsamic vinegar and thyme
Winemaker | Pranzegg |
---|---|
Country | Italy |
Region | South Tyrol |
Type | |
Vintage | |
Variety | |
Content | |
Allergens | Contains sulfur |
Alcohol content | |
Residual sweetness | ■□□□□ |
Acid | 4,8 g/l |
Drinking temperature | 16° |
Manufacturer | Pranzegg Winery, Via Kampenner 8, 39100 Bolzano / Italy |