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Producer: FrescobaldiGrape Varieties: Sangiovese 100%Optimum Drinking: Within 10 yearsWine Style: Elegant balanced redAlcohol by Volume: 13.5%Closure: Natural CorkCountry: Italy
Campo ai Sassi 2013 is a brilliant ruby-red colour. Intense aromas of blackcurrant and herbal notes on the nose. Fresh notes of mint, liquorice, cardamom and floral notes of violet on the palate. The mouthfeel offers the classic tannin texture of Sangiovese di Montalcino; smooth and dense with good structure. An intense and persistent finish, this wine interprets the freshness of the vintage and the warmth of the terroir.
A Florentine family with thirty generations dedicated to the production of great wines across six Tuscan estates. The Frescobaldi style brings together tradition and innovation. With the goal of being the most prestigious Tuscan wine producer, Frescobaldi firmly believes in respecting the local land while focusing on the highest quality grapes for its wines. The Frescobaldis own over 1,000 hectares of vineyards, all located in excellent areas for the production of fine wines. Directly managed by its family members, the Frescobaldi name is deeply connected with the history of art, culture, trade, finance and wine in Italy.
Spring began in March with seasonally average temperatures, in addition to slightly more rainfall than usual over the last 6 years, which allowed the soils to build up groundwater reserves against the summer heat. The first week in August brought high heat, but the remainder of the month was pleasant; day-night temperature differentials ranged between 12 and 18°C, thus favouring development of pigment compounds and aroma precursors in the fruit. The cool nights kept acidities high, a requirement for well-balanced, elegant wines. Early September remained hot, but temperatures tapered off, and dry, warm conditions made possible good phenolic ripeness without excess sugars. With night time temperatures remaining below 16°C and nicely crisp, overall grape quality stayed high. These optimal harvest conditions resulted in bringing in the first Sangiovese in the third week in September. The vines suffered no damage or undue stress over the season, and yielded perfectly sound, healthy grapes.
Stainless steel fermentation followed by maturation on skins for 16 days. Malolactic fermentation occurred immediately following alcoholic fermentation. The wine was matured part in 80 hl and in 100 hl Slavonian oak casks and part in French oak barrels for 12 months and then 4 months in bottle.
Egg-pasta dishes such as pappardelle in black truffle sauce, or with wild boar, steak or stews.
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