Tenuta Campo di Sasso (Biserno)
Insoglio del Cinghiale 2023
Other years:
2024| Denomination | IGT Toscana |
|---|---|
| Size | 0,75 l |
| Alcohol content | 14.0% by volume |
| Area | Tuscany (Italy) |
| Grape varieties | Cabernet Franc, Cabernet Sauvignon, Merlot, Petit Verdot, Syrah |
| Aging | 40% of the wine was aged for 4 months in used French oak barriques. |
| Other years | 2024 |
Description
Insoglio del Cinghiale is our foundation wine. Insoglio, a soft, early-ripening wine, is a distinctive and distinctive introduction to our project.
Awards
-
2023
91/100
The prestigious international wine guide from the renowned Robert Parker, the world's most experienced and trusted wine taster.
Tasting notes
Perfume
Color
Taste
Serve at:
14 -16 °C
Longevity:
05 - 10 years
Decanting time:
1 hour
- Hectares: 56
The terroir is predominantly sandy, and the microclimate is influenced by proximi- ty to the Tyrrhenian Sea: at Campo di Sasso, sea breezes blow constantly, reducing humidity and softening the hot summer temperatures in the vineyard, resulting in perfect grape ripening. In addition to Syrah—a historic variety for Campo di Sasso—Merlot, Sangiovese, and Petit Verdot are grown for red wines, and Vermentino for white wines.
The wines of Campo di Sasso express the territory with elegance and immediacy. Read more
| Name | Campo di Sasso Insoglio del Cinghiale 2023 |
|---|---|
| Type | Red still |
| Denomination | Toscana IGT |
| Vintage | 2023 |
| Size | 0,75 l |
| Alcohol content | 14.0% by volume |
| Grape varieties | Cabernet Franc, Cabernet Sauvignon, Merlot, Petit Verdot, Syrah |
| Country | Italy |
| Region | Tuscany |
| Vendor | Tenuta Campo di Sasso (Biserno) |
| Origin | Bibbona (LI) |
| Soil composition | The soil type is partly clay, partly Bolgheri conglomerate and sandy soils warmer for Syrah. |
| Cultivation system | Spurred cordon |
| Plants per hectare | 6500 |
| Harvest | From 10 September to 9 October |
| Wine making | The grapes were rigorously selected on a vibrating belt in the cellar. They were then destemmed and softly crushed. Fermentation took place for 14-21 days at 25-28 °C. 10% of the wine underwent malolactic fermentation in oak barrels, the rest in stainless steel. |
| Aging | 40% of the wine was aged for 4 months in used French oak barriques. |
| Total acidity | 4.6 gr/L |
| PH | 3.7 |
| Allergens | Contains sulphites |