Campogiovanni's 12 hectare vineyards are on the south quadrant of the Montalcino hill, where weather conditions and a particular combination of soils allow optimal ripening of the grapes. Harvesting is in late September. The grapes then undergo a 20-day maceration at 28-30 degrees C, and malolactic fermentation in steel. Maturation is for 36 months in large Slavonian oak botti, followed by a further 12 months in bottle.
Offers up aromas of wild berry fruit, plum, aromatic cedar, tobacco leaf and tanned leather. An expansive, complex palate with meaty, savoury characters and fine-grained tannins; developing into a long, persistent and fruit-filled finish with notes of graphite.