| Wine name | Campanaio |
| Wine Type | Indicazione Geografica Tipica Toscana |
| First year of production | 2006 |
| Yearly bottle production | 5000 |
| Grapes | 50% Cabernet Sauv. 50% Merlot |
| Production area | Castellina in Chianti |
| Vines height | Mt. 550 |
| Type of ground | Medium mixture rich of skeleton |
| Growth system | Spur pruned cord |
| Plant density | 5900 |
| Age of productive vines | 20 years |
| Hectare grape gain | 45 Ql |
| Time of vintage | First half of September |
| Fermentation tank material | Steel at controlled temperature |
| Working temperature | 26° |
| Working time | 15 days |
| Malolactic fermentation | Done |
| Type of wood | Allier Barriques – medium toasting; 50% New |
| Lenght of pre-bottling refinement | 15 months |
| Production stability | Natural |
| Bottle refinement | 7 months |
| Bottle type | Bordeaux – heavy |
| Bottle per box | 6 |
Campanaio Technical Sheet
