Vineyard: Clean silty soil of medium mixture with south exposure;
altitude: 295 meters S.L..
Density of planting: 5000 plants/hectare.
Grape Varieties: Sangiovese 90%; Cabernet Sauvignon and Merlot 10%
Way of rearing: Spurred cordon
Yield per Vine & Hectare: 63 hectoliters/hectare
Period of harvest: Hand harvest from mid-September and mid-October.
To decide the right moment of the harvest, Stefano Mantellini, the owner of the company, almost every day tastes the grapes from different lines of the vineyard,
following mainly the sensory analysis of the skins, the pits and the pulp. Campo del Monte cultivates several different clones of Sangiovese and all of them are harvested and vinified separately, to preserve the specific characteristics of each
one of them.
Vinfication: After the destemming, follows a vinification with fermentation in stainless steel vats at controlled temperature. The fermentation lasts in between eighteen to thirty days depending on the clone and grape quality of the vintage.
The wine will be kept for 6/8 months in stainless steel and other 6/8 months in French oak barriques. A 6 months period in bottle gives the final touch to the wine.
Alcohol: 12,5/13,5 %
Tasting notes: Elegant, persistent and at the same time full bodied and warm, expresses greatly the potential of the combination of grape’s variety and ‘Terroir’. Impressive wine with a large tannin structure, which gives strong roundness and readiness to drink. Intense ruby red color with garnet reflexes; complex bouquet of
red fruits, well balanced tannin notes, round and mouthful, with a nice freshness
and lengthy ending.
Serving temperature: 18° C