A historic wine of the region: this wine was originally produced in the 1960s and 1970s at the Villa del Ferro Lazzarini estate and was defined by the great wine and gastronomic journalist Luigi Veronelli as "an unimaginable wine comparable in its esoteric charm to the best Pauillac".
The hand-picked grapes are delicately peeled from the stalks, taking care not to damage the skin of the berries. Before fermentation, maceration is carried out for 24-48 hours, followed by alcoholic fermentation in stainless steel: it lasts 23-28 days at a controlled temperature of no more than 28°C. At the end of malolactic fermentation, the wine matures in barriques (35% new, 45% previously used once, 20% used twice) for 12 months. After 4 months of ageing in concrete tanks, "Campo del Lago" is bottled and continues to mature for at least 12 months before going on sale.
Deep red colour. Elegant aromas of berries and plums, together with mulberry, pine and hints of cloves. On the palate, forest berries with an aftertaste of undergrowth, cocoa and coffee. Soft and rounded, with good freshness.
"The label has a special decoration taken from a book of drawings from the Neoclassical period: 'Il Tempio di Giove'".