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.
“Sangiovese blended with Cabernet Sauvignon in a cassis, resiny, and sappy Riserva. Plenty of ripeness, richness, and ambition. A modernity not always witnessed. Could be Napa Cab – and a good one at that. Drink 2019-2022. Tasted September 2019.”
Michael Godel, Feb 2020