Tenuta Campo di Sasso (Biserno)
Campo Di Sasso Insoglio del Cinghiale Magnum 2022
Other years:
2023| Denomination | Toscana IGT |
|---|---|
| Size | 1,50 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 barrels. |
| Other years | 2023 |
Description
Insoglio del Cinghiale is our foundation wine. A supple and early maturing wine, Insoglio is a distinctive and distinguished introduction to our project.
Awards
-
2022
93/100
James Suckling is an influential American wine critic and journalist who worked at Wine Spectator for 30 years. He left the magazine in 2010 to start his own website and guidebook (JamesSuckling.com). He specialises in Italian and Bordeaux wines.
-
2022
89/100
Wine spectator is the most influential wine guide on the internet.
Details
Perfume
Color
Taste
Serve at:
14 -16 °C.
Longevity:
10 - 15 years
Decanting time:
1 hour
Pairings
- 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 Magnum 2022 |
|---|---|
| Type | Red still |
| Denomination | Toscana IGT |
| Vintage | 2022 |
| Size | 1,50 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 | Soil type is part clay, part Bolgheri conglomerate and sandy warmer soils for Syrah. |
| Cultivation system | Spurred cordon |
| Plants per hectare | 6500 |
| Harvest | 10th of September to 9th October. |
| Wine making | Grapes were strictly sorted on a vibrating belt at the cellar. They were then de-stemmed and soft crushed. Fermentation took place for 14 to 21 days at 25-28°C. 10 % of the wine underwent malolactic fermentation in oak barrels, the remainder in stainless steel. |
| Aging | 40% of the wine was aged for 4 months in used French oak barrels. |
| Total acidity | 4.6 gr/L |
| PH | 3.7 |
| Allergens | Contains sulphites |