Appellation: Controlled Designation of Origin

Town of production: Castagneto Carducci (Livorno)

Grapes: 50% Cabernet Sauvignon, 40% Merlot, 10% Petit Verdot

Alcohol: 14% by vol.

Yield in litres / hectare: 6000 litre/ha.

Growing method: Spur pruning (Cordon)

Harvest period: From the last ten days of September

Bottling: December of the following two years after the harvest.

Alcoholic Fermentation and Maceration: The destemmed grapes are not pressed in order to respect the integrity of the skins. During the alcoholic fermentation, the “punch-down” process is frequently carried out to facilitate the extraction of aromas, colour and tannins from the grape marcs. Once the maceration is done, after 10 to 14 days, we draw off the wine. Cabernet Sauvignon and Petit Verdot are vinified with the stalks.

Malolactic fermentation and aging:After being drawn off, the wine is decanted and prepared for the malolactic fermentation which lasts about 10 days and takes place at a temperature of 22°C. The “Campo al Signore DOC is aged in 500-litre oak barrels; before release, it spends 6 months in the bottle.

Main analytical parameters

• Alcohol: 14% by vol.
• Total acidity: 5.80 g/l expressed as tartaric acid
• pH: 3.25
• Sugars: < 1 g/l

AWARDS:

Councours Mondial Bruxelles 2020

The United Nations of Fine Wine:

The Silver Medal Campo al Signore Rosso 2016

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