Church/Farmhouse
Produced from distinctive Sangiovese, together with Merlot and other Umbrian grapes, Il Campanile is matured in small French oak barrels and kept in the cellar for some months prior to being released. Organic farming guidelines are followed in producing this wine.
Produced from distinctive Sangiovese, together with Merlot and other Umbrian grapes, Il Campanile is matured in small French oak barrels and kept in the cellar for some months prior to being released. Organic farming guidelines are followed in producing this wine.
Il Campanile 2021
Produced from distinctive Sangiovese, together with Merlot and other Umbrian grapes, Il Campanile is matured in small French oak barrels and kept in the cellar for some months prior to being released. Organic farming guidelines are followed in producing this wine.
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
Alcohol content: 14.5%
Vineyard
Grapes: Sangiovese (50%), Indigenous Umbrian grape variety (35%), 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 ageing for one year
Annual production: 5300 bottles
Il Campanile 2020
Produced from distinctive Sangiovese, together with Merlot and other Umbrian grapes, Il Campanile is matured in small French oak barrels and kept in the cellar for some months prior to being released. Organic farming guidelines are followed in producing this wine.
Tasting Notes
Brilliant ruby red, broad and fine bouquet on the nose. Fruity, floral and spicy notes: small red fruits, sweet spices, tobacco. In the mouth it is complex, long 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
Alcohol content: 14%
Vineyard
Grapes: Sangiovese (50%), Indigenous Umbrian grape variety (40%), Merlot (10%)
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 ageing for one year
Annual production: 5500 bottles
Il Campanile 2019 Sold out
Produced from distinctive Sangiovese, together with Merlot and other Umbrian grapes, Il Campanile is matured in small French oak barrels and kept in the cellar for some months prior to being released. Organic farming guidelines are followed in producing this wine.
Tasting Notes
Ruby red with garnet hues, broad and fine bouquet on the nose. Fruity, floral and spicy notes: black cherry, dark chocolate and black pepper. In the mouth it is complex, intense and persistent.
Serving suggestion: Pairs well with robust flavours and red meats, pasta with meat sauces, and semi-matured cheeses. Umbrian food wine pairing suggestion : Spezzatino di Cinghiale
Serving temperature: 18°C
Alcohol content: 13.5%
Vineyard
Grapes: Sangiovese (60%), Indigenous Umbrian grape variety (30%), Merlot (10%)
Altitude: Hilly, altitude 300 meters above sea level, southwest exposure
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-liter French oak barrels for 12 months and bottle ageing for a year
Annual production: 3500 bottles
Il Campanile 2018 Sold out
Produced from distinctive Sangiovese, together with Merlot and other Umbrian grapes, Il Campanile is matured in small French oak barrels and kept in the cellar for some months prior to being released. Organic farming guidelines are followed in producing this wine.
Tasting Notes
Ruby red colour and a fine, complex bouquet. It is intense and juicy. Its length is remarkable. Very typical: it’s a genuinely Umbrian red wine
Serving suggestion: This red wine is ideal with red meats, pasta al ragù and cheeses.
Serving temperature: 18 degrees
Alcohol content: 14%
Vineyard
Grapes: Sangiovese 70%, Merlot 20%, other Umbrian grapes 10%
Altitude: From 270 to 325 metres a.s.l. (from 885 feet to 1066 feet). South-westerly facing exposure
Soil type: Calcareous soil, loam clay structure rich in alberese, quartz stones, and other rock fragments
Yield per hectare: Less than 5 tonne (5000 kilograms) per hectare
Training system: Guyot
Vine density: 5000 vines per hectare / 2023 plants per acre
Vinification
Harvest: The grapes were hand-picked and bunch-selected between mid-September and October
Vinification: Fermentation on skins for 20 days in stainless steel vats at a controlled temperature of between 25 and 28 degrees, it is matured for about 9 months in 225-litre French oak barrels and then aged in the bottle for some months before being released
Annual production: 3200 bottles
Il Campanile 2017 Sold out
Produced from distinctive Sangiovese, together with Merlot and other Umbrian grapes, Il Campanile is matured in small French oak barrels and kept in the cellar for some months prior to being released. Organic farming guidelines are followed in producing this wine.
Tasting Notes
It has a ruby red colour and a fine, complex bouquet of spices and fruit. It is intense, pleasantly fresh and persistent.
Serving suggestion: This versatile, medium-bodied red wine is ideal with red meats, pasta al ragù and semi-aged cheeses.
Serving temperature: 16 - 18 degrees
Alcohol content: 14%
Vineyard
Grapes: Sangiovese 70%, Sagrantino 20%, Merlot 10%
Altitude: From 270 to 325 metres a.s.l. (from 885 feet to 1066 feet). South westerly facing exposure.
Soil type: Calcareous soil, loam clay structure rich in alberese and quartz stones, and other rock fragments.
Yield per hectare: Less than 5 tonne (5000 kilograms) per hectare.
Training system: Twisting Guyot
Vine density: 5000 vines per hectare / 2023 plants per acre
Vinification
Harvest: The grapes were hand-picked and bunch selected between mid- September and the end of October
Vinification: Fermentation on skins for 15 days in stainless steel vats at a controlled temperature of between 25 and 28 degrees, it is matured for 9 months in 225-litre French oak barrels and then aged in bottle for some months before being released.
Annual production: 3500 bottles
Il Campanile 2016 Sold out
Produced from distinctive Sangiovese, together with Merlot and other Umbrian grapes, Il Campanile is matured in small French oak barrels and kept in the cellar for some months prior to being released. Organic farming guidelines are followed in producing this wine.
Tasting Notes
Serving suggestion: This enjoyable and versatile wine is ideal with red meats and aged cheeses.
Serving temperature: 16 – 18 degrees
Alcohol content: 13.5%
Vineyard
Grapes: Sangiovese 80%, Sagrantino 15% and Merlot 5%.
Altitude: From 270 to 325 metres a.s.l. (from 853 ft to 967 ft). South westerly facing exposure.
Soil type: Calcareous soil, loam clay structure rich in alberese and quartz stones and other rock fragments.
Yield per hectare: Less than 6 tonne (6000 kilograms) per hectare
Training system: Twisting Guyot
Vine density: 5,000 vines per hectare / 2,023 plants per acre
Vinification
Harvest: The grapes were hand-picked and bunch selected between mid-September and the end of October.
Vinification: Fermentation on skins for 15 days in stainless steel vats at a controlled temperature of between 25 and 28 degrees, it is matured for 9 months in 225 litres of French oak barrels and then aged in bottle for some months before being released.
Annual production: 8,000 bottles
Il Campanile 2015 Sold out
Produced from distinctive Sangiovese, together with Merlot and other Umbrian grapes, Il Campanile is matured in small French oak barrels and kept in the cellar for some months prior to being released. Organic farming guidelines are followed in producing this wine.
Tasting Notes
Serving Suggestion: This enjoyable and versatile wine is ideal with red meats and aged cheeses.
Serving temperature: 16 – 18 degrees
Alcohol Content: 13.5%
Vineyard
Grapes : Sangiovese 70%, Sagrantino 20% and Merlot 10%.
Altitude : From 270 to 325 metres a.s.l. (from 853 ft to 967 ft). South westerly facing exposure.
Soil type: : Sangiovese – Calcareous soil, loam clay structure rich in alberese / quartz stones. Merlot – Sedimentary, calcareous soil, rich in clay and rock fragment.
Yield per Hectare : Less than 8 tonne per hectare
Training System : Twisting Guyot
Vine density : 5000 vines per hectare / 2023 plants per acre
Vinification
Harvest : The grapes were hand-picked and bunch selected between September 23rd and October 15th.
Vinification : Fermentation on skins for around 15 days in temperature controlled stainless steel vats, matured for 9 months in a a combination of stainless steel and 225 litres of French oak barrels.
Annual Production : 1000 bottle