The Campomaggio Estate covers 27 hectares in one of the best areas of Chianti Classico on soils characterized by the dominance of limestone, Galestro and Alberese.
The history of the estate dates back to around 1700 when the manor house and the rural village overlooking the entire vineyard were built. In early 1900 the estate became property of Sedelmayer family to whom we owe the first labels of what will become one of the most important wines of Radda in Chianti area.
In 1990 the property passed to the Castellani Family that restructured the old vineyards and built the new winery in local stone giving start to the rebirth of this spectacular vineyard which is part of the Lucarelli wildlife oasis.
Campomaggio estate is a natural paradise of peace and tranquillity where the classic wines are produced in the heart of Chianti, the Campomaggio villa nearby the estate is the set of a luxury hotel destination for many enthusiasts of one of the finest wine producing areas of the world.
See blue link below for the excellent fiche technique/technical and tasting note from Campomaggio, along with the ratings and scores it has achieved.
Ruby red colour tending to garnet with ageing. On the nose, plenty of ripe red and black fruits with balsamic overtones. Full-bodied, with a very smooth palate, silky tannins and round finish with a long fruity dominance. James Suckling says, "The nose here is brimming with crushed violets, citrus rind, blueberries and fruit tea. Medium to full body, lots of crunchy fruit, bright acidity, velvety tannins and a minerally, focused finish."
** THIS IS THE CHIANTI CLASSICO RISERVA, NOT 'JUST' THE CHIANTI RISERVA FROM THE BROADER CHIANTI REGION (RATHER MORE COMMON AND RATHER MORE INEXPENSIVE!) **
Since 1903 the Castellani family has been exporting its own finest Estate wines from Tuscany. They have changed and evolved over the decades, but throughout the years the philosophy of their work has remained consistent: "The quality of the wine begins in the vineyard", as the ancestors used to say.
With the goal and aspiration to make memorable wines, the Castellani family has been passionately working during the last ten years, investing in wine-growing research and new cellar technologies. Experienced oenologists and agronomists have been appointed to enhance the wine-making process and the overall wine quality.
See blue link below for the excellent fiche technique/technical and tasting note from Castellani, along with the ratings and scores it has achieved.
Deep ruby red colour. Intense and characteristic bouquet, earthy, with wild red berries and underwood notes. Harmonious, dry, savoury, strong and persistent. As James Suckling says, “Blueberry cake, blackberry bush, dark chocolate and some treacle tart. Medium to full body, velvety tannins and a juicy finish. So enjoyable and silky.”
This is the starter level wine of Fattoria Di Basciano; yet, due to their hard work and research in the vineyards as well as the excellent terroir, this wine is of the highest quality. It is a well-balanced and structured wine, which is a perfect match for grilled and roasted meats, as well as aged cheeses.
Fermentation takes place with maceration (skin contact) for approximately 20 days, at temperatures between 25 and 28°C. Malolactic fermentation is completed in stainless steel tanks. The wine is then aged in used French oak barrels (used for 1-2 years) for 12 months.
Sangiovese 95%, Colorino 5%.
This wine has a deep ruby red colour. The bouquet is intense with berry, cherry and violet aromas. On the palate it is full, round and harmonious, with an excellent, well balanced tannic structure.
"My choices have been inspired by a passion for agriculture and the real excitement of imagining and conceiving a vine, a grape, a wine, and of watching them come to be after caring for them closely every step of the way.All this, combined with the fortunate surge in wine consumption, has contributed to the ascent of Estate Poliziano. My objective for the future is to consolidate the distinctive character of the wines that will be produced from my new vineyards.To this end, I am dedicated to a continual and passionate search for every possibility of improving the quality of my wines." Federico Carletti of Poliziano
The vines that are used to create this wine are planted at an altitude of 220-300 metres above sea level with various exposures. The soil is soft clay, slightly skeletal and the vines are planted with a 5,000 – 6,000 density per hectare.
Harvest is done by hand. Fermentation takes place in conical stainless steel vats at a controlled temperature with pressing and pump over techniques. The wine is then allowed to mature. 20% of the wine is aged in second use oak barriques for 8 months. The remaining 80% is aged in stainless steel vats.
This wine is a blend of 80% Sangiovese, 20% Merlot.
Intense black fruits of damson and black cherry are enhanced by well balanced and fine tannins, with plenty of refreshing acidity and just the right amount of oak.
To see an information sheet for this wine that has been written by the team at Poliziano, please click on the blue link below.
Tenuta di Castiglioni was the first estate cultivated by the Frescobaldi family, which has produced over 700 vintages. The family’s passion for wine in this area started in Castiglioni, along the road of the same name, which the ancient Romans built to link Rome to Tuscany. On the gentle hills of Val di Pesa, southwest of Florence, the combination of the terroir, the mild climate and the characteristic afternoon sea breezes from the Tyrrhenian Sea is expressed in the Tenuta di Castiglioni wines which are structured, generous and show a rich, purity of fruit.
Tenuta Castiglioni is situated in the gentle hills of Val di Pesa. The richness of the weather and the terroir is expressed in the structure of the wines, due to the symbiosis between the soil, the mild climate and the afternoon breezes from the Tyrrhenian Sea. The vineyard soils are rich in marl, clay, limestone and also calcium.
Winter 2017-2018 on the Castiglioni Estate saw substantial rainfall, with some snow at the beginning of March, which guaranteed abundant soil water reserves for the summer. During the spring season there was an alternation of warm, sunny and cool, damp days. The plants reacted with a consistent and luxurious development of shoots and good flowering. In summer, rainfall decreased during the warm and sunny months of July and August. In September, the almost complete absence of rain and the presence of a significant northerly wind enabled the grapes to ripen in a particularly dry climate, leading to considerable levels of concentration.
The grapes were harvested during the end of September and the beginning of October. Following a gentle pressing, fermentation took place in stainless steel tanks at temperatures below 30°C. Temperature controlled maceration lasted for 11 days under temperature controlled conditions, which was followed immediately by malolactic fermentation, softening the final wine. The wine was matured for six months in stainless steel preserving the purity of fruit, followed by one month in bottle.
See the blue link below for the excellent fiche technique/technical note from the winemakers themselves.
90% Sangiovese, 10% Merlot.
A youthful and medium bodied wine with aromas of fresh red cherry fruit and a fresh, leafy finish. The nose is intensely fruity, with vibrant notes of cherry, blackcurrant and raspberry, complemented by floral and fragrant hints of violet. The wine is lively and round with a rich, fulfilling palate and long finish.