Rosso Veneto “Campo Buri”
The name “Campo Buri” means “Field of the Buri (family),” the historic owners of this plot of land. The wine is made from Carmenère, a particularly high-quality clone of Cabernet Franc that was widely grown in North-east Italy in the 1800s. This is blended with a small amount of Oseleta. Oseleta is an ancient Veronese variety with very small bunches and very low yields. La Cappuccina has revived this grape and add it to this blend because of its extraordinarily concentrated perfume.
Appellation: Rosso Veneto IGT
Type: Red, dry
Blend: 90% Carmenère and 10% Oseleta from the estate’s own vineyards.
Certified Organic
Color: Intense and concentrated ruby red.
Bouquet: Herbaceous notes overlay blackcurrants, blueberries) with spicy hints of pepper, cloves and vanilla.
Taste: Well-balanced dark fruit on the palate, with ripe tannins and a very long finish.
Alcohol: 13% (varies with vintage).
Serving Suggestion: 18°-20° C (64-68° F). Use large-bowl, high-quality stemware.
Pairing: It is an excellent match for grilled or roasted red meats, game and mature cheeses.
Elevation: 80 meters (260 feet) a.s.l.
Exposure: South-easterly.
Soil: Lavic basalt with volcanic origin.
Training Method: Guyot and Cordon Spur training systems.
Age of the vines: 25 years.
Density: 5,400 vines/ha (2,185/acre).
Yield: 45 hl/ha (400 gallons/acre).
Harvest: Each varietal is harvested separately when they are at optimum ripeness.
Vinification: Grapes are carefully selected and destemmed and crushed. This is followed by 30-to-40-days of fermentation and maceration on the skins with maximum temperature of 28º C (82º F). Malolactic fermentation follows.
Aging: Around 14-months in French Barriques, followed by assemblage and then held in bottle for at least a year before release.
CAMPO BURI 2009
From the 2013 Gambero Rosso Guide - 2 glasses
"Carmenere and oseleta, creates Campo Buri 2009, a red wine with pleasant perfumes where red fruit, spicy and alpine herbs join themselves perfectly, while when you taste the wine gives you sensation of fullness, power and a good rigour."
From the 2013 Slow Wine of Slow Food: "Campo Buri 2009 is characterized by typical spicy notes."
From the 2013 “Bibenda” Guide of the Italian Sommeliers’ Association - 4 grappoli/bunches
"Deep red. Plum under spirit, violet, cassis, vanilla, cacao, hull and a balsamic breeze open an intense taste, with good tannins and a lively freshness. Long persistence on fruity tone. Maturation in barrique for 13 months."
From the 2013 Guide to Italian Organic Wines - corona 2013 Top wine
"One of the biggest classic of this guide, obtained by carmenère and oseleta grapes, it has dark colour, vorticous and progressive nose, ripe of cherries, that englobes signs of hay, aromatic herbs, chocolate; the aroma is full, vital, with mineral hatching, satisfied sweet signs offers by a ripe and complex fruit. "
From 2013 Italian Wine Espresso Guide
"Spicy and ripe, it shows at palate a rich matter and abundant tannins, with a final between pyritic and toasted."
CAMPO BURI 2007
Winner of the Silver medal at Mundus Vini BioFach,
Winner of the International Organic Wine Competition in Nuremberg, Germany, 2012
From the 2011 Gambero Rosso - 2 bicchieri/glasses:
"Campo Buri is a blend of Oseleta and Carmenere, .... Il Campo Buri è un blend di oseleta e carmenere che donano al vino aromi intensi e una ricchezza gustativa davvero notevole."
From the 2011 Slow Wine of Slow Food :
"Due interpretazioni anche per l’uvaggio carmenere e oseleta, morbido e speziato nel Campo Buri 2007, intenso, con note di frutto rosso quasi candito nella versione passita Carmenos. "
From the guide to Vini d’Italia Bio 2011 :
"Gran temperamento, come al solito, per il Campo Buri, 90% carmenere (una variante clonale del cabernet franc) e saldo della tradizionale uva oseleta, si affina in barrique per oltre un anno. Stratificato corredo olfattivo dove dominano note di pepe, tratteggi verdi complessi e una leggera impronta tostata, ha al palato un temperamento elegante e convincente sotto il profilo della complessità. Resta qualche spigolo tannico giovanile che si ricomporrà con l’ulteriore affinamento in vetro. "
Menzione miglior vino Rosso invecchiato alla XX Rassegna Vini Biologici Festambiente 2010
