Antonio Camillo >
Tuscany >
Italy|
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| "I've been walking the vineyards of the Maremma for 15 years, and I've been making wines in some of the best wineries of the area. In the last nine years I contributed to the success of Poggio Argentiera, along with Gianpaolo Paglia and Justine Keeling. It has been a time where I grew professionally and where I developed the ambition of making some wines with my name and with my character. The area I've chosen is my homeland, where I was born and bred, the area of the "high" Maremma, near the villages of Manciano. It is a very Maremman area, but at the same time very different from the coastal area and even from the more inland Morellino di Scansano area. I strongly believe that in these locations we can make wines that can talk about their terroir and that can be easily recognizable for their character and their class, and I want to prove it". Antonio Camillo
In 2011, Antonio Camillo bought two vineyards totaling 5 hectares in the area between Sovana and Pitigliano on the border with Lazio. He is now up to 9 hectares and the vineyards are situated in various locations, for different soil and climate. They are only planted with varieties traditionally found in the Maremma: Vermentino, Trebbiano, Ansonica, Malvasia, Sangiovese, Ciliegiolo and Alicante. The wines are vegan.
Farming practices: organic. |
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| Maremma Toscana - Ciliegiolo |
100% Ciliegiolo from a blend of three vineyards: the vines in the first two are fifty year old, and thirteen year old in the third one. They are located on a hill between two and three hundred meters above sea level, on soils of loose clay. The Ciliegiolo grape has been cultivated for centuries in Maremma, but was found to be related to Sangiovese after recent DNA analysis. It is one of the most important components of the Morellino di Scansano blend, but can be an excellent wine on its own. Fermented in stainless steel tanks with indigenous yeasts, fifteen days on the skins. Aged in concrete tanks for 5 months, then 3 months in bottle before release. Ripe red cherries and plum, fresh and vivid. Medium body, meaty and supple, refreshing finish.
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| Morellino di Scansano Cotozzino |
100% Sangiovese from 15 year old vines, planted 200 meters above sea level on clay and fossil soil. Fermented in stainless steel tanks with indigenous yeasts, fifteen days on the skins. Aged in concrete tanks for 5 months, then 3 months in bottle before release. This Morellino di Scansano is a bold, punchy wine. Underbrush, tobacco, sage, rose petal and spice notes wrap around a core of Sangiovese fruit. The palate weight and overall feel of generosity are both typical of the year. 14% alcohol.
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