Our intention is to make each of our wines express their natural personality. Both in the vineyard and in the winery we try to intervene in a balanced way, letting the grapes “work” by themselves in complete harmony with their environment. Therefore, even if they all have a common feature, determined by the soils of Campinuovi, each of our vintages has its own distinctive feature given by the characteristics of the harvest.
Daniele e Nadia

The vineyards of Campinuovi

They are all located on one side of the hill facing south, south-west towards the sea; the altitude varies from 350 to 465 m above the sea. The farm, with a total area of 23 hectares, cultivates 7 hectares of grapevines consisting of 85% Sangiovese with the remaining other red grapes (Colorino, Pugnitello, Merlot, Cabernet Sauvignon) and white grapes (Ansonica).

The plant density ranges from 5,208 to 5,682 vines per hectare; the training system is spurred cordon. The yield per plant ranges from 0.70 to 1 kg, currently we produce about 20,000 bottles of wine with more to come as the plants come into full production.

Earth, Water, Air and Heat


Campinuovi is located in a geographically defined range of “high hill”.

Geologically Campinuovi lies on land originated from Ligurian Units and Sub-Ligurian (Triassic-Oligocene). Very diverse units in flysch with a predominance of shales and siltstones with lithoid and marly limestone. We often have graded calcarenites, fine sandstones and silt with parallel and oblique lamina, rarely siliceous fine-grained calcarenites, marly limestone.

There is a wide variety of soil as well, so much for such a small farm:

- sandstone-derived coarse-textured soils rich in organic matter;
- sandy clay soils formed on fluvial gravel and iron-rich conglomerates;
- sandy clay soils formed on fluvial gravel and calcareous conglomerates;
- silty clay soils;
- marl-derived clay soils.

This high variability of soil composition helps to enrich the aromatic complexity of our wines, most notably the Sangiovese. Each type of soil reflects its mineral features in the wine.


The water from Monte Amiata heading towards the Maremma plains flows in abundance in the subsoil of our hills. A few meters from the harvesting plain the clay components of our soils retains this water. Even in dry seasons this allows the vines, with their long roots, to obtain the water they need to grow and develop. Thanks to this and to appropriate farming we never saw water stress symptoms in the vines.

Air and Heat

Campinuovi is located in a typical Mediterranean climate area with large amounts of light and warmth which enable optimal polyphenolic ripening.

The area is also characterized by another peculiarity: the fact that the farm is at a point equidistant between the Monte Amiata and the Tyrrhenian Sea. This causes a vortex of particular thermal currents which are very important, especially in the spring-summer months.

The hot air that forms in the morning at sea level moves toward the cold area of the mountain leading to the formation of a light wind that blows from the sea in the morning in the direction of the farm until late afternoon. Consequently, especially in summer, the air temperature in the vineyards does not reach peaks of excessive heat, as can occur in areas at the same latitude without ventilation. Thus the precursors of aromatic compounds that are formed in the berry during ripening are safeguarded.

For the same phenomenon at sunset the cold air from the mountains drifts down to the sea, causing a considerable drop in temperatures at night compared to the day during the hot months. The resulting temperature difference further contributes to the maintenance of the aromatic components in the grapes, which are reflected in the fruity characteristics of the wine.