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Castello di Stefanago Campo Piano

$22.00

Out of stock

Vintage: 2020
Region: Pavia, Italy
Viticulture: Organic
Grape variety: 100% Pinot Grigio

Castello di Stefanago Campo Piano is sourced from estate organic vineyards. Delicious and juicy apple and citrus fruit with mineral acidity.

Wrestler: Nature Boy Buddy Landell

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Out of stock

Save 10% when you buy six or more bottles (mix and match) 

ABOUT THE PRODUCER

About Castello di Stefanago Campo Piano

Castello di Stefanago Campo Piano is sourced from estate organic vineyards. Delicious and juicy apple and citrus fruit with mineral acidity.

About Castello di Stefanago Campo Piano

Castello di Stefanago is the result of generations of grapes: The Baruffaldis have strived to maintain respect for the terroir as well as the earth in their winemaking. The winery is located in Lombardy in the Oltrepo Pavese hills at between 320 and 470 meters above sea level. The cellars are in the castle which still remains from the fourteenth century in the center of the property, around which there are about eighteen hectares of vines and 135 hectares of meadows, forests, orchards, and arable land. Antonio and Giacomo Baruffaldi have long followed organic farming, striving to achieve healthy, natural grapes, which are harvested at the appropriate level of maturity and reflect the terroir on which they are grown. In the cellar, the Baruffaldis keep in mind the natural inclinations of each must, of the natural evolution of each cuvé, using barrels of various woods and sizes. The vineyard currently produces Riesling Renano, Pinot Grigio, Müller-Thurgau, Chardonnay, Croatina (Bonarda), Barbera, Cabernet Sauvignon, Merlo, Uva Rara, and Pinot Nero.

From the vineyard called “Vigna Campo Piano,” the vines are approximately 28 years old and planted to 2.6 hectares of clay soils. The grapes are selected one month before harvest, which takes place on August 20th, and allowed to macerate for 10 hours in stainless steel. Harvesting is done in two passes, the first is used to build the ambient yeast for the remainder that is to be harvested. The entire fermentation lasts a total of 20 days under temperature control. Aged for six months on the lees with stirring every three days in stainless steel. Lightly filtered.

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