I was born in Siena in 1966 and I lived there until I completed high
school in 1984. During that time in my life, Campriano was the family
home, a splendid fortified farm, a place of rare beauty, of history
and of much emotion.
After obtaining my degree from the University of Piacenza in
Agricultural Sciences with a thesis in Sangiovese Viticulture under
Prof. Fregoni, I decided to dedicate myself full-time to the
restructuring of the farm.
After several work experiences at prestigious farms such as Castello di Ama and Nipozzano, I began to work at Campriano in 1993/1994 with the goal to rebuild the vineyards, to modernize the cellar and to launch our bottled products onto the market.
To complete my technical training, I spent a very important year in California (1995/1996): One year of study and research at the University of California at Davis along with work experience in the largest cellar in the world: The Gallo Winery in Modesto, California. In addition, in 1997 and 1998 I took courses at the University of Bordeaux on techniques in fermentation and refinement. These courses were important training experiences that expanded my enological knowledge.
During the years from 1995 to 2005 nearly all of the vineyards at Campriano were renewed with selected quality clonals and massals and planted with greater density than those planted in the 1960s and 1970s. The guiding idea was that to renew while conserving the varietals: new vineyards with traditional Tuscan vines, using above all Sangiovese but also Canaiolo Nero, Ciliegiolo, Malvasia del Chianti and Trebbiano Toscano.
Thanks to the very precious collaboration of the French nurseries of Pierre Marie Guillaume, many attempts were made to create a modern and multiclonal vineyard. The cellar was gradually renewed with an improved fermentation capacity in thermoconditioned stainless steel tanks, the cleaning of the environment and the improvement of the existing tanks in vitrified cement. In 1997, we began the refinement process in wood, using new barrels of varying dimensions from 5 to 15 hl, made from French and Slavonian oak.
The other wonderful high quality product to which the farm has dedicated much attention is Extra Virgin Olive Oil. Following the reconstitution of the groves after the 1985 frosts, today we have about 2,000 plants of Tuscan varieties such as Leccino and Frantoio. One very important element to our success is the collaboration with the technician and friend, Nazzareno Tiberi from the Poggialto di Santa Rita a Cinigiano olive press. His very modern press allows us to crush the olives under the most optimum conditions.
In these years, we have sought to distribute our products locally through direct sales and at restaurants in the city and in the province of Siena, in some Italian cities and abroad, above all through small importers and distributors. In the section dedicated to clients, there is an updated list of locations where our Campriano wines and products are available.
Benvenuti a Campriano