Varieties: Cabernet Sauvignon (70%); Sangiovese (30%).
Viticulture: Biodynamic since 2000; organic since 1988.
Average production: 12,000 bottles.
Appellation: Toscana IGT
First vintage: 1981
Average yield: Cabernet Sauvignon 25 hl/ha; Sangiovese 35 hl/ha.
Average alcohol content: 13.5% vol.
Ideal serving temperature: 15–18° C (59–64° F)
About this wine
The vineyards where the grapes for Camartina are
grown have been organically farmed since 1988.
A full conversion to biodynamic techniques was later
carried out in 2000.
The grapes are carefully selected in the vineyards
and harvested in 8 kilo crates. They are destemmed,
not crushed, then transferred into five-ton French oak
fermenters. Here, alcoholic fermentation, maceration
and malolactic fermentation take place. Macerations
last about 12 days for the Sangiovese, and up to
20 days for the Cabernet Sauvignon.
Afterwards, the wine is transferred to French
barriques; 25% new oak. The different cépages undergo
separate élevage for one year. At this stage, the best lots,
selected through extensive tasting, are assembled into
the final blend, which undergoes another year of élevage.
After bottling the wine rests for about six months
before release. The wine is released no sooner than
30 months after harvest. Depending on the vintage,
it reaches maturity between 4 and 7 years after harvest.
The plateau lasts until at least 18 years after harvest.
Camartina is made and released only in the
best vintages. The wine was not produced in 1989,
1992, 1998, 2002 and 2009.
No animal products or byproducts are used
in the production of this wine, making it
suitable for vegans and vegetarians.
Camartina is bottled and packaged exclusively
in the following formats:
0.750 liter [6 bottle wooden case];
1.5 liter [1 bottle wooden case];
3 liter [1 bottle wooden case];
only in oustanding vintages, 6 liter [1 bottle wooden case]
and 12 liter [1 bottle wooden case] are made.