The Perfect Microclimate of Monte Amiata
Approximately 12 miles away from Montalcino, overlooking green plains of Maremma, there exists a family-owned winery named Campinuovi on the hills of Monte Amiata in Tuscany. The estate uses organic and biodynamic methods of wine production, delivering one of the best Italian wines with native yeast. It covers a total land of 25 hectares, where grapes and vegetable gardens enjoy the perfect terroirs and microclimate – a mixture of eye-piercing beauty.
The Winery Started From the Microbiology Lab
Daniele Rosellini, along with his wife Nadia Riguccini, owns the winery. His qualification in Viticulture and Oenology and vine study at the University of Florence sow a seed of establishing his own wine estate at his homeland. Nadia met Daniele in an agriculture microbiology lab, where they fell in love and later got married.
Grapes of Campinuovi
For many generations, her parent’s family was into organic cultivation, which was passed on to her. Together, the couple built its dream winery in 2000 after purchasing an abandoned land. Today, the couple and its three children have dedicated their lives to produce top-class DOC, DOCG, and IGT labels.
Daniele learns the grape cultivation expertise from Giulio Gambelli, a man he met after returning to Tuscany, during his Piedmontese experience. Together, the duo worked at Case Basse di Gianfranco Soldera and Petrolo farm. The same viticulture practices he has incorporated in vineyards, where a wide range of grape varieties are grown, namely Sangiovese (flagship), along with white Ansonica. He also cultivates some rare black grapes, such as Colorino, Pugnitello, Merlot, and Cabernet Sauvignon.