Tenuta Campo di Sasso (Biserno)
Insoglio del Cinghiale 2024
| Denomination | Toscana IGT |
|---|---|
| Size | 0,75 l |
| Alcohol content | 13.5% 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. |
| Year | 2024 |
| Product name | Insoglio del Cinghiale 2024 |
| Color | Intense ruby with violet hues. |
| Perfume | The nose shows vibrant floral and fruity notes of cherry and blackberry. |
| Taste | Medium-bodied and firm, silky tannins. Very fine and linear. |
| Region | Tuscany |
| Country | Italy |
Description
Still red wine from Tuscany, Italy, produced by Tenuta Campo di Sasso (Biserno). 0.75 L bottle, 2024 vintage. This wine presents vibrant floral and fruity notes of cherry and blackberry, promising a fresh and pleasant tasting experience, ideal for any occasion.
Details
Perfume
Color
Taste
Serve at:
16 - 18 °C.
Longevity:
05 - 10 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 2024 |
|---|---|
| Type | Red still |
| Denomination | Toscana IGT |
| Vintage | 2024 |
| Size | 0,75 l |
| Alcohol content | 13.5% 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 part clay, part Bolgheri conglomerate and warmer sandy soils 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 |