Historic wine of the region: this wine was originally produced in the 1960s and 1970s on the estate of Villa del Ferro Lazzarini and was defined by the great wine and gastronomy journalist Luigi Veronelli as “an unimaginable wine comparable in its esoteric charm to the best Pauillac”.
Grapes, harvested by hand, are delicately peeled from the stalks, trying 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 not exceeding 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 aging in concrete tanks, Campo del Lago is bottled and continues to mature for at least 12 months before it goes on sale.
Deep red. An elegant aroma of berries and plums, along with mulberry, pine and hints of cloves. On the palate are wild berries with an aftertaste of undergrowth, cocoa and coffee. Soft and round, with good freshness.
“The label has a special decoration taken from a book of drawings from the neoclassical period: Il Tempio di Giove.”