About this wine
Vineyard and terroir
The fruit is grown on the slopes of the extinct Roccamonfina volcano at 150 m above sea level. The volcanic soils are rich in phosphorus and potassium. The vines are 15–20 years old and planted at a stated density of 3,500 hl/ha.
Vinification
Whole clusters are hand-picked during the middle ten days of October and gently pressed. Fermentation on the skins lasts 20–25 days at a controlled 25 °C, followed by malolactic fermentation in oak barrels.
Ageing
The wine matures for 12–18 months in French Allier oak barrels. The source specifies 1/3 new barrels, 1/3 second-use barrels and 2/3 third-use barrels. It then rests in bottle for a further 12–18 months.
Label / history
Vigna Camarato was first released in 1981. Average annual production is 20,000 bottles.
