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