Embedded in South Tyrol's steep slopes are extensive vineyards that bear witness to volcanic activity and clay deposits from the Ice Age. The extremely deep and permeable nature of the soil characterises the special terroir.
Full of respect for nature and the soil, the work here is biodynamic and without mechanical assistance. Hand-picked grapes are crushed and fermented spontaneously in wooden fermenters, uninfluenced by temperature controls and with a high proportion of their own stems. After a five-month maceration in cold storage, the wines mature in wood and concrete before being bottled untreated and unfiltered after one year and five months.
Seductive bright garnet red, with intense violet tones at the rim.
The 2018 Campill is characterised by its earthy aroma, reminiscent of tree bark, cigar smoke, open fireplace and beetroot. The dark, tart fruits give the fragrance its complexity - mulberries, sloe, and black plum jam meld with rosemary and thyme in a beguiling way.
On the palate, it proves elegant and invigorating, with fine tannins that balance harmoniously with a lively acid structure. A red fruit note presents itself embedded in this arrangement. With a moderate 12% alcohol content, this Vernatsch gives cool enjoyment and accompanies spicy dishes in an extraordinary way. Our thanks go to Martin Gojer for this unique Vernatsch!
Alternatives to the food recommendations
For culinary enjoyment, this wine beguiles with dishes such as gnocchi in a fine mushroom sauce, trout stewed on spruce needles combined with bacon and radicchio, or a fillet of veal braised in herb tea.
Pranzegg Winery, Via Kampenner 8, 39100 Bolzano / Italy