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Low Sulphite Vegan
Principio Maremma Rosso Camillo - Buon Vino Natural Wines
Please note: The image may not show the actual vintage available. Please check the product details for the actual vintage.

Toscana Bianco Procanico Camillo Orange Wine 2017

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Availability: 11 In stock

£18.50

Additional Information

One Line Description Toscana Bianco Procanico Camillo Natural Orange Wine, skin contact 100% Procanico, robust, full bodied, sun drenched!
Production Method Natural, Organic
Country Italy Italian
Region Tuscany, Italy
Producer Camillo
Vintage 2017
Wine Type Orange Wine
Wine Style Medium bodied
Grape Blend Procanico
Alcohol 13% abv
Terroir Clay, limestone
Total Sulphur Level Below 50mg/l
Maturation in cement tanks
Annual Production 0 - 5,000 bottles
Ageing Potential 6-8 years
Production Detail Natural ferment in cement tanks, skin contact for 15 days, very little sulphur added
Natural Features Low Sulphite (Sulphur), Vegan, Hazy, Unfined
Description

Details

Toscana Bianco Procanico Camillo Orange Wine, skin contact 100% Procanico, natural wine, rare Tuscan variety. Antonio Camillo makes really great value Tuscan wines from his small vineyard in Maremma area of Western Tuscany. The Procanico, a local white grape is made with skin contact for 15 days and wild fermentation in cement tanks. The maturation is done also takes place in cement with only a tiny amlunt of sulphur at bottling. The nose is wild and enticing, herbaceous with forest floor notes, ripe stone fruits and dried fruits, a lovely freshness to the wine and plenty of body. An orange wine lover will lap this up and the price is superb considering Antonio makes only a few cases a year.

Antonio Camillo worked for fifteen years as a cellar master in the most important estates in Maremma (the last eight at Poggio Argentiera). Recently Antonio decided it was time to break way on his own and produce his own wine so he bought two vineyards totalling five hectares in the area between Sovana and Pitigliano (in the south of Maremma on the border with Lazio). He works with local grape varieties such as Procanico and Ciliegiolo, often underrated, but here allowed to shine in wines that are unmistakably Tuscan. He ferments with indigenous yeasts and eschews chemical intervention, practicing organic viticulture.

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