Silty loam soil without skeleton, mainly exposed north/south, on the hills of Valdarno di Sopra at an average height of 295 m above sea level.

Low spurred cordon training system, the 1992 vineyards have 3300 vines per hectare, the 2002 vineyards have 5000 vines per hectare. Quality of the Sangiovese vine – Sangiovese Grosso, main clones F9, AP1, R24, B2, B3, B4, Janus 20, rootstock SO4, R140. Sixty-three hectoliters are produced per hectare.

The harvest is manual and is generally carried out at the end of September in the hillier vineyard plots.

The harvest is manual and is generally carried out at the end of September in the hillier vineyard plots.

During the harvest, the grapes are carefully selected, favoring the Sangiovese grape of the F9 clone. After destemming, red vinification takes place with fermentation in steel at a controlled temperature. Fermentations last from eighteen to thirty days depending on the quality of the grapes in relation to the vintage. The first masses are made during racking, then the wine is matured throughout the winter in steel barrels. Generally the wine is bottled ten months after the harvest and a further three months are expected for refinement before being put on the market.

12,5/13,5 %

The Campo del Monte’s Sangiovese Doc shows a clear ruby red as a colour, at the nose a marked bouquet note of Marasca cherry (wild cherry) and a clean violet floral scent. On the palate it gives a strong rounded taste with a nice freshness and special recall of blackberries and wild herbs. The well balanced tannin notes, the good persistence and, according to the harvest, an excellent full body together with the typical elegance and finesse of the Tuscan Sangiovese, entitle “Bucapentoli” as the best expression of the company’s philosophy

20° C