CAMARTINA IGT

“2004 Camartina is another irresistibly sexy wine. 95/100”
Robert M. Parker Jr.
The Wine Advocate
June, 2007

“Extraordinary”
Burton Anderson
Italian Wines
2000

“Outstanding, powerful...”
James Suckling
Wine Spectator
November 30, 1999

“A majestic wine having much of the depth
and elegance of a Bordeaux Cru Classé.”
Nicolas Belfrage, MW
Wein Gourmet
2000


Cépages: 70% Cabernet Sauvignon; 30% Sangiovese
Viticulture: biodynamic
Average production: 18,000 bottles (1,500 cases)
Appellation: Toscana IGT
First vintage: 1981
Average yield: Cabernet Sauvignon 25 hl/ha; Sangiovese 35 hl/ha
Average alcohol content: 13.5% vol.
Ideal serving temperature: 15–18° C (59–64° F)

The vineyards where the grapes for Camartina are grown
have been cultivated organically since 1988, and have
been converted to a strict biodynamic standard in 2000.
The grapes are carefully selected in the vineyards
and harvested in 8 kilo crates. They are destemmed,
they are not crushed, and then they are conveyed
into temperature controlled stainless steel vats or,
just for the very best parcels, small temperature
controlled concrete vats. Here, alcoholic fermentation,
maceration and malolactic fermentation take place.
Macerations last about 12 days for the Sangiovese,
and up to 20 days for the Cabernet Sauvignon.
   Afterwards, the wine is transferred to barriques.
The different cépages undergo separate élevage for
one year. At this stage, the best lots, selected through
extensive tasting, are assembled into the final blend,
and they undergo another year of élevage.
   The oak is 100% French, and comes Nevers
and Tronçais. It is 80% new and 20% one
year old. The wine is regularly racked and tasted
during the whole barrel maturation. After bottling
the wine rests for about six months before release.
   The wine is released no sooner than 30 months
after harvest. Depending on the vintage, it reaches
maturity between 4 and 7 years after harvest. The
plateau lasts until at least 18 years after harvest.
   Camartina is made and released only if the vintage
reaches a very high quality level.