Ranuccio also manages a facebook's profile where we can discuss about the latest news.
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
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
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.