Designation: Controlled Designation of Origin
Production municipality: Castagneto Carducci (Livorno)
Grapes: Cabernet Sauvignon 50%, Merlot 40%, Petit Verdot 10 %.
Alcoholic content: 14%vol
Yield per linter/hectare: 6000 litres/ha.
Growing method: Spurred cordon
Harvest period: from the third ten days of September.
Date of placing on the market: December of two years following the harvest year.
Alcoholic fermentation and mashing: The destemmed grapes are not crushed so that the maximum integrity of the skins is respected. During alcoholic fermentation, frequent punching-down is carried out to favour the extraction of aromas, colour, and tannins from the marc. At the end of maceration, which varies from 10 to 14 days, racking is carried out. Cabernet Sauvignon and Petit Verdot are vinified with stems.
Malolactic fermentation and ageing: After racking, the wine is decanted and undergoes malolactic fermentation. The latter lasts about 10 days and takes place at a temperature of 22°C. CAMPO AL SIGNORE DOC Bolgheri is aged in 500-litre oak barrels; before being launched on the market, it stays into the bottle for 6 months
Councours Mondial Bruxelles 2020
The United Nations of Fine Wine:
The Silver Medal Campo al Signore Rosso 2016