I Luoghi
Bolgheri Rosso Superiore Campo al Fico 2023
| Denomination | DOC Bolgheri Rosso Superiore |
|---|---|
| Size | 0,75 l |
| Alcohol content | 13.5% by volume |
| Area | Tuscany (Italy) |
| Grape varieties | 80% Cabernet Sauvignon, 20% Cabernet Franc |
| Aging | Ageing of only the free-run must for 20 months in new French oak barriques and at least 10 months in bottle. |
Description
What kind of wine it is
Campo al Fico by I Luoghi is a still red wine with the Bolgheri Rosso Superiore designation, produced in Tuscany from a blend of Cabernet Sauvignon and Cabernet Franc and vinified through spontaneous fermentation. To the eye, it displays an intense ruby colour, while the bouquet reveals clear notes of blackberry, blackcurrant and blueberry. This fruity profile is enriched with sweet spices, mineral hints and pleasant balsamic nuances. On the palate, it reveals an elegant structure, supported by velvety tannins that lead the sip towards a persistent finish.
Where it comes from
This red wine is born in Castagneto Carducci, Tuscany, embodying the essence of Bolgheri Rosso Superiore. The I Luoghi winery operates according to the principles of organic and sustainable viticulture. The vineyards are managed with bilateral spur cordon training, with targeted yields to ensure high fruit quality. This independent winemaking approach allows for concentrated grapes, capable of faithfully enhancing the natural territorial vocation.
How it is produced
The process begins with manual harvesting and continues with spontaneous fermentation using indigenous yeasts. Maceration for around twenty days encourages ideal phenolic extraction. The winery selects only the free-run must for a lengthy ageing of twenty months in new French oak barrels, completed by at least 10 months of bottle ageing.
History and Curiosities
Born from the experience of the I Luoghi winery and the vision of an independent winemaker, Campo al Fico is a red wine without compromise that expresses the authentic essence of the Castagneto Carducci region. This organic Bolgheri Rosso Superiore DOC is produced through spontaneous fermentation with indigenous yeasts and a slow maceration process. The distinctive character of this label lies in the exclusive ageing of the free-run must only, which matures for twenty months in new French oak barriques, bestowing the palate with velvety tannins and an elegant aromatic persistence.
Tasting notes
Perfume
Color
Taste
Serve at:
14 -16 °C
Longevity:
10 - 15 years
Decanting time:
1 hour
| Name | I Luoghi Bolgheri Rosso Superiore Campo al Fico 2023 |
|---|---|
| Type | Red green still |
| Denomination | Bolgheri DOC |
| Vintage | 2023 |
| Size | 0,75 l |
| Alcohol content | 13.5% by volume |
| Grape varieties | 80% Cabernet Sauvignon, 20% Cabernet Franc |
| Country | Italy |
| Region | Tuscany |
| Vendor | I Luoghi |
| Story | History and Curiosities Born from the experience of the I Luoghi winery and the vision of an independent winemaker, Campo al Fico is a red wine without compromise that expresses the authentic essence of the Castagneto Carducci region. This organic Bolgheri Rosso Superiore DOC is produced through spontaneous fermentation with indigenous yeasts and a slow maceration process. The distinctive character of this label lies in the exclusive ageing of the free-run must only, which matures for twenty months in new French oak barriques, bestowing the palate with velvety tannins and an elegant aromatic persistence. |
| Origin | Bolgheri, Castagneto Carducci (Tuscany, Italy) |
| Cultivation system | Bilateral spur cordon |
| Plants per hectare | 7900 |
| Yield per hectare | 45 q |
| Harvest | Manual harvesting with grape selection. |
| Fermentation | Approximately 20 days |
| Production technique | Fermentation with indigenous yeasts, with maceration on the skins for about 20 days; ageing of only the free-run must for 20 months in new French oak barriques and at least 10 months in bottle |
| Wine making | Fermentation occurs spontaneously with indigenous yeasts, with maceration on the skins for about 20 days; only the free-run must is aged for 20 months in new French oak barriques and for at least 10 months in bottle. |
| Aging | Ageing of only the free-run must for 20 months in new French oak barriques and at least 10 months in bottle. |
| Allergens | Contains sulphites |