The Campicaia is a 85% Sangiovese, with 15% Cabernet Sauvignon lending to the structure and body of the wine. Grapes are handpicked and fermented by variety in concrete vats, with maceration on the skins for 15 days. The wine is then transferred to small barrels (225 litre barriques and 400 litre tonneaux) where it undergoes malolactic fermentation, then ages for about 20 months. After blending it gets a further three months in barrels, then is aged for a minimum of six months in bottle before release.
“The Vìgnole 2015 Chianti Classico Riserva Campicaia is a ripe and robust wine with dark cherry and blackcurrant, followed up by oak spice and smoke. The wine glides smoothly over the senses, showing that firm silky texture that is characteristic of Sangiovese, especially when it has a few years of age like this wine does. The overall impression is elegant and soft.”
91 points, Robert Parker’s Wine Advocate, April 2021