Farnito Camponibbio
Vineyard Exposure
East, South East.
Vineyard Age
Planted in the period 1997- 2000.
Vineyard Density
Sangiovese 150 x 80 cm (~5×3 ft), Cabernet and Merlot 130×80 cm (~4×3 ft). Planted to densities up to 8,547 vines per hectare with average production of one bottle per vine.
Trellising method
Bilateral cordon with vertical shoot positioning.
Grapes
Sangiovese, Cabernet Sauvignon and Merlot, picked over a period of one month at the optimal ripening stage for each varietal.
Soil
Deep sandy clay with limestone from the Pliocene era (6 million years ago), a soil rich in marine fossils.
Vinification
Each varietal fermented separately in stainless steel tanks using selected yeasts. Fifteen-twenty day maceration at 25-29°C (77-86°F).
Malolactic Fermentation
Started during the primary fermentation it continued for 10 days after being drawn off the lees.
Aging
Placed oak barrels of various capacity for about 12 months followed by a long bottle aging period.
Color
Intense, deep, ruby red with garnet highlights.
Bouquet
Very intense, with sensations of plums, berries, clove, vanilla and liquorice.
Taste
Bold and complex, yet balanced and elegant.
Serving Temperature
18-20°C, 64-68°F. We recommend uncorking about 1 hour prior to enjoying, or decanting.
Alcohol
13,50% by volume.
Gastronomy
Especially suited to match slow cooked meats, such as roasts and game. Excellent also with grilled red meats.
History of Farnito
