Description
Campoluce is a Chianti DOCG (Controlled and Guaranteed Designation of Origin) produced from strictly organic grapes, as certified by QCertificazioni srl (IT BIO 014). The name of the wine refers to the centrality of the territory “campo in luce”, compared to the same during all stages of cultivation and painstaking care during the winemaking. The result is a wine with a pleasant fruity aroma, with good structure and soft fresh flavor that is reminiscent of the simple and natural rhythms of life.
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Appellation : Chianti DOCG (Controlled and Guaranteed Designation of Origin) from organic grapes
Vine variety: Sangiovese minimum 70%
Alcohol content: 14%
Production zone: Produced in the heart of Tuscany, it originates primarily from the hilly areas between Florence and Vinci
Technical data sheet: In these technological times, one must not forget the importance of the rhythms of the Soil. The “Campoluce” Chianti is born from these production principles, in respect of the environment of the area, placing the greatest importance on limiting stress to the vine and the soil on which it vegetates and letting the harvest develop in an entirely spontaneous manner. This is ethical farming which, in Campoluce, is rigorously monitored by our technicians and by the authorized bodies which guarantee its certification
Soil composition:Hilly soil, with altitudes which do not exceed 700 meters above sea level, constituted primarily by arenaceous and chalky-marly substrata, by shales and sandy schists with pebbles or marl rocks (technically known as rock fragments)
Growing system: Spurred cordon, Guyot
Yield per hectare: Grape yield per hectare does not exceed 90 tons. The maximum yield of grapes per wine does not exceed 70%
Commercialization: From March 1st of the year following the grape harvesting
Fermentation and aging: Thanks to careful inspection and analysis of the grapes we determine the best harvesting period in late September to the middle of October. Alcoholic fermentation takes place in Steel Tanks at a controlled temperature of 26/28 °C for approximately 10-12 days of maceration on the skins using pumpover techniques. After the alcoholic fermentation phase, the wine is aged in stainless steel tanks, where malolactic fermentation takes place and where it is conserved until it is bottled
Organoleptic characteristics: Ruby red in color, with pleasant fruity aromas, Campoluce has a good structure and a velvety, fresh flavor with a good organoleptic balance
Tasting temperature: 16-18 °C
Food and wine pairing: Suited to first courses and various meat dishes: boiled, stewed, roasted meats, game and mature cheeses
A balanced ecosystem
The grapes of Campoluce are born and grown without the use of fertilizers, synthetic chemical pesticides and genetically modified organisms, but that’s not enough. A excellent organic wine requires the utmost attention to the relationship between the characteristics of the soil, exposure, climate and the type of plant grown. It is the result of the close link between the vines, the territory and man that is rooted in a more complex and ambitious notion of conscientious development.
