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Campagnola Pinot Grigio 2013
Excellent as aperitif, hors d'oeuvres, or with sea food salads and fish dishes. Perfect with meats and light meals.
Luigi was determined even as a young boy to continue the family wine business. On coming of age, he initially took charge of wine deliveries in the area and bought the first truck: it was in this period that he came to know various clients and developed his "business spirit", in turn expanding clientele enjoying Campagnola wines.
In the 1970s, he had the intuition of flanking production of high quality wines with "good everyday wine" in response to the needs of a continually growing market. The company expanded even further, whereby its own local production was joined by provincial and regional wines with great success on the market, particularly in Europe and even further afield.
In 1979, young Giuseppe took his place in the company, joining his father and sisters, Antonella and Monica, in managing Giuseppe Campagnola SpA.
After rewarding initial experiences, Giuseppe took over business development on the Italian and International market, while his father Luigi personally followed up all production stages, especially the selection of the grapes in the vineyard and the vital, delicate drying stage involved in making prestigious Recioto and Amarone wines.
As of the early 1990s, the market increasingly moved towards high-end products: Campagnola, on the strength of its experience and production capacity, focused its efforts on the production of the great Valpolicella red wines inspired by excellence.
Today, the Campagnola company cares for vineyards, selects grapes and collaborates actively with more than 50 wine-growers in the most vocational vineyards around Marano di Valpolicella for a total of about 80 hectares. It also has 30 hectares in the Bardolino area, 25 hectares near Mortegliano in Friuli Venezia Giulia and collaborates with wine-growers in the Soave area with about 20 hectares.
This proudly brings the family company to the fifth generation. Luigi Campagnola handed down to his children and grandchildren with enthusiasm and constant dedication that special bond with the land, love for vineyards and wine, commitment and continued devotion to the art of wine-making, in the certainty that these features, upheld in more than 100 years of history, will continue to live on from generation to generation.
A large and diverse wine region in northeastern Italy, the Veneto is home to a vast array of different styles of wine. With no defining regional characteristics, it can be a bit confusing to the general consumer to parse through its many subzones, but the patient wine lover will find many treasures to be discovered here, typically at wallet-friendly prices. Red and white wines are produced here, with more emphasis on the latter, as well as the ultra-popular sparkling wine Prosecco. The region is sheltered from harsh northern European winters by the Alps, which form its northern border, but the climate is still relatively cool, making the Veneto ideal for white wine production.
Much of Italy’s Pinot Grigio hails from the Veneto, where it can range from neutral and inoffensive to crisp and refreshing. Soave, made primarily from the Garganega grape, has a reputation for producing relatively ordinary, bulk wines, but can be very elegant when yields are carefully monitored, with aromas of lemon, almond, and white flowers. Valpolicella is the region’s best-known red wine, with juicy, tart red cherry flavors derived from the Corvina grape. Recioto and Amarone wines made from dried grapes are a regional specialty and can be very intense, heady, and cerebral.
One grape variety with two very distinct personas, Pinot Gris in France is rich, round, and aromatic, while Pinot Grigio in Italy is simple, crisp, and refreshing. In Italy, Pinot Grigio is grown in the mountainous regions of Trentino, Friuli, and Alto Adige in the northeast. In France it reaches its apex in Alsace. Pinots both “Gris” and “Grigio” are produced successfully in Oregon's Willamette Valley as well as parts of California, and are widely planted throughout central and eastern Europe.
In the Glass
Pinot Gris is naturally low in acidity, so full ripeness is necessary to achieve and showcase its signature flavors and aromas of stone fruit, citrus, honeysuckle, pear, and almond skin. Alsatian styles are aromatic, richly textured and often relatively high in alcohol. As Pinot Grigio in Italy, the style is much more subdued, light, simple, and easy to drink.
Alsace is renowned for its potent food–pork, foie gras, and charcuterie. With its viscous nature, Pinot Gris fits in harmoniously with these heavy hitters. Pinot Grigio, on the other hand, with its lean, crisp, citrusy freshness, works better with simple salads, a wide range of seafood, and subtle chicken dishes.
Outside of France and Italy, the decision by the producer whether to label as “Gris” or “Grigio” serves as a strong indicator as to the style of wine in the bottle—the former will typically be a richer, more serious rendition while the latter will be bright, fresh, and fun.