Il Campanile

Il Campanile

TASTING NOTES

Ruby red with garnet hues, broad and fine bouquet on the nose. Fruity, floral and spicy notes: black cherry, small red fruits, dark chocolate, black pepper and tobacco. In the mouth it is complex, intense and persistent. Serving suggestion: Red wine that pairs well with robust flavours such as red meats, pasta with meat sauces, and semi-matured cheeses. Umbrian food pairing suggestion: Spezzatino di Cinghiale. Serving temperature: 18°C

VINEYARD

Grapes: Sangiovese (45%), Indigenous Umbrian grape variety (40%), Merlot (15%) Altitude: Hilly, altitude 300 meters above sea level Soil type: Clayey with sediments of limestone, alberese and quartz Yield per hectare: Not exceeding five tonnes Training system: Guyot Vine density: 5000 vines per hectare

VINIFICATION

Harvest: Manual harvest of selected grapes between the second week of September and the second week of October Vinification: Fermentation and maceration on the skins in stainless steel tanks; maturation in 225-litre French oak barrels for 12 months and bottle aging for two years