Campogiovanni Brunello di Montalcino is an elegant full-bodied red wine boasting savoury aromas of wild berries, plums, cedar, tobacco, and leather. Smooth tannins carry its complex flavour, while hints of graphite and rich fruity character add a lasting finish. Ideal for special occasions, it pairs marvelously with rich meats.

Critic Review

Decanter Reveiw: 96Pts 
Drinking Window: 2022 - 2032

"Campogiovanni is a sister estate to Agricola San Felice and covers about 65 hectares in the south-western of Montalcino. Campogiovanni Brunello is one of the estate’s flagship with its classic style. It ages three years in Slavonian oak casks and in 500-litre tonneaux, then another 12 months in the bottle. Andrea Briccarello: Charming and velvety sweet and spicy notes of jam and Chinese five-spices. Intense and full-bodied. Plenty of vanilla and white spices on the back palate. Michael Garner: Very dark ruby with some maturity to the rim. Smoky blackberry and liquorice nose with notes of bark and tobacco. Very rich, full and densely textured, though with some freshness of fruit still. Big mouthful which has some way to go. Ben Robson: The nose is holding back; capers, crushed blackberries, lovely acidity, bright defined fruit with vigour and lift."
Andrea Briccarello, Michael Garner, Ben Robson

About the Producer

The Tenuta Campogiovanni is a sister estate to Agricola San Felice, and is located on the southern slope of the Montalcino hill, near San Angelo in Colle.

This 65ha estate comprises 19ha of vineyard across three separate parcels - amongst olive trees, woods and fields. Production here (and 14ha of vineyard) is strongly focused on Brunello, with the remainder largely used for Rosso di Montalcino. Campogiovanni Brunello is amongst the very best in the region.

1990 saw the first production of a Riserva, entitled Il Quercione, made from fruit rigorously selected from the vineyard of the same name and made only in exceptional years.

Vineyard and Winery

Campogiovanni's 12 hectare vineyards are on the south quadrant of the Montalcino hill, where weather conditions and a particular combination of soils allow optimal ripening of the grapes. Harvesting is in late September. The grapes then undergo a 20-day maceration at 28-30 degrees C, and malolactic fermentation in steel. Maturation is for 36 months in large Slavonian oak botti, followed by a further 12 months in bottle.