The Estate
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The Fattoria Camporignano estate and winery lies on the Siena hills in one of the most enchanting of Tuscan sceneries. Its boundaries are the production areas of Chianti Classico on one side, and Vernaccia San Gimignano on the other, at the central point of the triangle between Siena, Volterra and San Gimignano, which can all be reached with a 30 minutes drive.
Comprising a 10 hectares vineyard and a large winery, the Estate is characterized by a much focused production and relies on the use of high technology equipment, allowing the achievement of exceptional quality levels.
The cellar
The wine cellar has been designed and built to a high technology specification, and includes an advanced CO2 extraction equipment which ensures ideal conditions to develop cellar activities.
Once in the winery, the grapes are subject to a final and strict selection while scrolling on a sorting table, in such a way that each wine is assigned those with the most suitable characteristics.
Specifically, the maceration and fermentation of grapes destined to Cerronero wine takes place in French oak barriques. The top of the barriques is removed during the fermentation to allow punching down manually the cap of the fermenting wine. For the remaining grapes, modern stainless steel vessels are employed.
A key project aimed at selecting autochthonous yeasts – specific to the vineyard – allowed to identify and select the “Camporignano” yeast. This now allows personalising the wines with a natural fermentation process, and enhances the consistency of their quality over time.
The large cellar, for the aging of wine in barrels and barriques, is equipped with a climate control system that guarantees adequate humidity and a stable temperature of 15 °C all year round.
Climate controlled rooms are also provided for bottle aging.
The Vineyard
The grape varieties principally employed in the vineyard are Merlot, Sangiovese and Cabernet Sauvignon.
The production area of the Fattoria Camporignano wines is located in the context of the Siena hills. Here, at an altitude of approximately 300 meters, a limited parcel was selected of that clay soil, characteristic of the areas surrounding Siena and commonly known in Tuscany as “mattaione”.
The soil, of marine origin, becomes very desiccated in the summer, stimulating the roots to seek out nourishment in depth from the mineral salts, thus conveying to the wine its unique structure.
The grapes are hand harvested and attentively selected in order to destinate to each wine the grapes with the most suitable characteristics. Once fermentation is complete, cellar work is limited to few delicate tasks, thanks to the careful and tiring work on the vineyard, which shows through early on from the quality of the grapes.
The Olive Grove
Thanks to the specific climatic conditions and a soil that, because of its composition, naturally lends itself to this type of cultivation, the Estate produces an excellent extra virgin olive oil, employing the Frantoio, Moraiolo and Leccino olive varieties.
