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Camigliano Rosso di Montalcino 2013

Sangiovese from Tuscany, Italy
  • RP90
  • JS90
13.5% ABV
  • JS91
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4.0 4 Ratings
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4.0 4 Ratings
13.5% ABV

Winemaker Notes

Ruby red color. Aromas of ripe fruits. Soft and well balanced on the palate, good-bodied.

Critical Acclaim

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RP 90
Robert Parker's Wine Advocate
The 2013 Rosso di Montalcino is a surprisingly big wine with bold extract and a dark, impenetrable color. It only sees six months of oak and you can taste the youth of the fruit and those just-fermented tones (carbonic like) of soda and raw cherry. It glides smoothly over the palate and would undoubtedly make an excellent pairing companion to ovenroasted lasagna or cheese and spinach-filled ravioli. This is a simple, clean and quintessentially Italian red wine.
JS 90
James Suckling
A fresh red with dried cherry, lemon rind and chocolate. Medium-bodied, delicate and silky. A fresh and refined style of Rosso di Montalcino.
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Camigliano

Camigliano

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Camigliano, Tuscany, Italy
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Camigliano is one of the most historic estates in Montalcino. Acquired in 1957 by entrepreneur Walter Ghezzi, Camigliano was converted over time to the production of high quality wines, in particular of Brunello di Montalcino. The 1,300 acre estate is planted with over 220 acres of vineyards, 200 of which are Sangiovese vineyards.

His son Gualtiero put a lot of effort into the modernizing the company. Through the construction of a new subterranean cellar and the demolition of the previous building, Camigliano restored streets and panoramic views, and regained an astonishing landscape of the high Maremma for the medieval town of 32 residents.

The new cellar is fully equipped with modern technology. Its exposure together with its ventilating system ensures a consistent, cool temperature and ideal humidity. Wine is kept in tubs with refrigerating bands with a total capacity of 4,000 hectoliters. There are also Slavonian oak barrels with a capacities of up to 150 hectoliters that give the right amount of oak influence while retaining the distinct character of this Montalcino microclimate.

Camigliano’s annual production of 350,000 bottles is predominantly Rosso di Montalcino and Brunello di Montalcino. Camigliano also makes a limited production of Gualto Brunello di Montalcino Riserva and Campo ai Mori Sant’Antimo.

One of the most iconic Italian regions for wine, scenery, and history, Tuscany is the world’s most important outpost for the Sangiovese grape. Ranging in style from fruity and simple to complex and age-worthy, as well as in price from budget-friendly to ultra-premium, Sangiovese makes up a significant percentage of plantings here, with the white Trebbiano Toscano trailing far behind.

Within Tuscany, many esteemed wines have their own respective sub-zones, including Chianti, Brunello di Montalcino, and Vino Nobile di Montepulciano. The climate is Mediterranean and the topography consists mostly of picturesque rolling hills, perfect for Sangiovese as it ripens most efficiently on slopes with maximum exposure to sunlight.

Sangiovese at its simplest produces straightforward pizza-friendly wines with bright red fruit and not much more, but at its best it shows remarkable complexity. Top-quality Sangiovese-based wines can be expressive of a range of characteristics such as sour cherry, balsamic, dried herbs, leather, fresh earth, dried flowers, anise and tobacco. Brunello in particular is sensitive to vintage variation, performing best in years that are not too hot and not too cold. Chianti is associated with tangy and food-friendly dry wines at various price points. A more recent phenomenon as of the 1970s is the “Super Tuscan”—a wine made from international grape varieties like Cabernet Sauvignon, Merlot, Cabernet Franc and Syrah, with or without Sangiovese. These are common in Tuscany’s coastal regions like Bolgheri, Val di Cornia, the island of Elba and more inland, in Carmignano.

Sangiovese

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The perfect intersection of bright fruit and savory earthiness, Sangiovese is the backbone variety in Tuscany. While it is best known as the chief component of Chianti, it reaches the height of its power and intensity in the complex, long-lived Brunello di Montalcino. Elsewhere throughout Italy, it can make inexpensive wines for daily consumption ranging from inoffensive to deliciously easy. On the French island of Corsica, under the name Nielluccio, it produces excellent bright and refreshing red and rosé wines with a personality of their own. Sangiovese has also enjoyed moderate popularity in California and Washington State over the last few decades.

In the Glass

Sangiovese is a medium-bodied red with savory flavors of tart cherry, plum, tomato, fresh tobacco, anise, thyme, oregano, and dried earth. High-quality, well-aged examples will take on notes of smoke, clay pot, leather, gamey meat, potpourri, and dried fruits. Corsican Nielluccio is distinguished by a subtle perfume of dried flowers.

Perfect Pairings

Sangiovese is the ultimate pizza and pasta red—its high acidity, moderate alcohol, and grainy tannins create an affinity with tomato-based dishes, spicy meats, and anything off the barbecue.

Sommelier Secret

Although it is the star variety of Tuscany, cult-classic “Super-Tuscan” wines may contain no Sangiovese at all! Since the 1970s, local winemakers have been producing big, bold wines (with price tags to match) that are typically monovarietal or a blend of one or more of several international varieties—usually Cabernet Sauvignon, Cabernet Franc, Merlot, or Syrah—with or without Sangiovese.

VIJITCGRO7513_2013 Item# 141634