Antonio Vallana Campi Raudii Vdt. 2010

A blend primarily of Spanna (90%) with small amounts of Uva Rara and Vespolina.

In the glass the wine greets you with a deep purple color with bluish highlights that are consistent to the rim. On the nose the aromas are brambly with a medium intensity of "sour cherry" candy and a fleeting hint of Eucalyptus (menthol/medicinal) in the background. On the palate the wine is dry with a medium body, medium level of moderately fine grained tannins and a medium level of acidity. Immediately upon entry there is pronounced pepper-spice with a slight hint of "sour cherry". The finish is clean and length is short with a refreshing minerality lingering in the mouth. Serve between 55F to 60F.

Food & Wine: Serve with Italian hard cheeses, cured meats, ham and sausage, a Tuscan style antipasto, pasta dishes with a tomato based sauce, meat dishes (beef, veal, lamb as the base ingredient).

Approximate Retail Price: US$13.00.

-- Review by: Kenn Pogash ("the guy wearing the bow tie ")

Producer's Comments About Kenn's Notes

Dear Kenn,

Thank you very much for writing, how nice to hear from you.

I think your tasting note is rather accurate, I am not so sure about the "deep purple" colour:  I think I would go for ruby colour with consistent purple highlits.

I would also add a hint of floral notes to the nose...violet?

For the rest, I think it is accurate and consistent. 

I wish you all the very best, 

Marina
Marina Olwen FOGARTY
Sales Manager and P.R. Managerhttp://www.vallanawines.com/

Additional Food Suggestions From Marina Olwen Fogarty:
Now, lets come to food suggestions...

Campi Raudii is meant to be a fruity and fresh drink, not such a complex and powerful expression of Nebbiolo. Now that we are approaching the summer, I would see this wine as the best match for an informal barbeque in the garden: it is a wine that "everybody will like" as it is so fresh and fruit driven, and a the same time it will enhance the meat that in a bbq tends to be prepared in a simple, basic way (not a huge aromatic complexity in the food). People in the summer tend to drink White or Rosé, but with a good bbq what you really need is a red: I would also suggest to put it in the fridge for about half an hour before serving it if the weather is quite warm (I would not suggest to do so with a Spanna though, as there is too much tannin and too much structure). 

Given its fresh structure, Campi Raudii will suit a wide range of dishes which do not have a complex and powerful aromatic profile. Moreover, its acidity and slight tannic grip will balance the oily sensations: parma ham, salami...the typical Italian antipasti will be a good choice. Another thing I can think of is Pasta (any form) with a meat sauce...on which it is always advisable to sprinkle some Parmesan cheese! 

Another suggestion for the Campi Raudii: if someone is invited to a dinner party and wants to bring a wine that will suit everyone's palate (from the wine geeks to people who simply enjoy wine) this is the perfect suggestion. Because of its approachable character, it will appeal to everyone's palate; at the same time this wine has a great personality and carries the soul of one of the most exciting wine producing regions in the world! Ah...not to forget: because the wine is medium bodied and does not have a very powerful aroma, it will match a very wide range of foods, so if the person does not know what the menu will be, there is a good chance that this wine will not overpower the food!
Thank you, Marina