More serious and complex than Saseti, Camporenzo is sourced from a single hillside vineyard planted in 2008 and trained in guyot for greater concentration, and nods to both the freshness of a Classico style, and richness of Amarone.

Aromatically dusty and floral, it opens with red cherry, dried violets, sage and baking spice. The palate is silky and complex, layering ripe red and blue fruits with mineral tones, gentle oak spice and a flicker of sour citrus. There’s real structure here, but also lift and balance, finishing long, savoury and mouthwatering.

Produced by Monte Dall’Ora, one of Valpolicella’s leading low-intervention estates, Camporenzo is biodynamically farmed, hand-harvested and wild fermented. Pair with rustic pasta dishes, aged cheese, or braised chicken.