In the second half of the 90s, 6 hectares of Rosso di Montalcino DOC vineyards were planted on the Campogiovanni estate. This wine demonstrates the great versatility of Sangiovese, capable of expressing itself at excellent levels even in a less structured and complex version of Brunello. It stands out for its harmony, elegance in its aromas and pleasantness in drinking. Characteristics Vintage The drought of the summer months did not affect the quality and development of the bunches, but only the quantities: the spring rains allowed the vines to draw on good reserves of water and mineral nutrients during the driest months. Furthermore, temperatures, although remaining high during the day, dropped at night, with a temperature range that allowed the Sangiovese to have regular phenolic development. In mid-August, there were
even prolonged rain events, thus ensuring
milder temperatures and an additional water reserve of great
importance for achieving optimal ripening of the
grapes. The health status of the bunches brought to the cellar was
very good. The Sangiovese harvest began slightly early, around September 10, and ended, as
usual, after about a month.
Tasting Notes and Pairings
A medium-bodied wine, ruby ??red in color, with hints
of cherry, blackberry and cedar wood. Fresh, soft taste,
of surprising length. Pasta first courses with
meat ragù, mushrooms, or truffle. Second courses of pork or veal
in sauce.
Location Vineyards
Tenuta di Campogiovanni
(Montalcino, Siena)
Soil
Characteristics
Medium texture with
clay component
prevalent on silt and sand,
resting on sandstone
and calcareous marl bases.
Training System
Spurred cordon
Grape variety
Sangiovese 100%
Harvest
2nd and 3rd
week of September
Vinification
and Aging
Maceration for 12 days
at a temperature of
28–30°C. Malolactic
fermentation in steel
vats. Maturation in
Slavonian oak barrels
for 12 months. Aging
in bottle for 2 months.
Bottles Produced
23,000
Serving Temperature
14 °C
Alcohol
14% Vol
Aging
5–6 years
Total Acidity
5.8 g/l
Sugar Residual
0.0 g/l