All wines stored at 55° and 70% humidity
Arriving at Stella di Campalto was a curious moment. As I stepped out of the car and felt the intense blast of heat something didn’t seem quite right. We’re in the middle of a very extended heat wave here in Tuscany, but I had just left the north side of Montalcino where the weather had been substantially cooler. How was it that I was about to enter the home of arguably the most featherweight and famously dubbed “Burgundian” estate in all of Montalcino? But as all things go with Stella di Campalto, this is a winery where since inception conventions have been broken.
The moment you taste a Stella di Campalto wine you realize these defy any preconceived notions you may have of the rich Sangiovese Grosso varietal in Montalcino. I learned there are many keys to the surprisingly fine and lifted personality of Stella’s wines. Many of these parcels contain high concentrations of sand and white quartz, and strong breezes come from down from the Mount Amiata, a former volcano. A river in very close proximity to the estate also plays a role especially helping temperatures dip quite low at night, preserving the much needed acidity.
We tasted parcel by parcel (a rare opportunity) and could see how these elements from various soils worked together to create the grand image of this tiny estate. Some showed high toned with white pepper spice, and others darker and more savory. But, each had a common thread of weightlessness and a beautiful sense of agility.
The very young Stella had been living in Milan with her family and began to fall in love with traditional wines. Serendipitously, she was gifted by her father-in-law an un-planted property on the southern side of Montalcino. After exploring the rundown former farmhouse, and finding the quiet setting very comfortable, she made the move to plant vines. Her heart was adamant about 100% Sangiovese and farming the land with organic and biodynamic principles - now certified.
The birth of Podere San Giuseppe Stella di Campalto dates back to 1910 when Giuseppe Martelli had a sharecropping estate. It was abandoned in 1940 and then acquired by Stella’s family in 1992. Today, 6 parcels of vines comprise these 6.7 hectares, each being fermented on its own prior to blending.
Fermentations are in old open top wood casks, with 45-minute pumpovers 4 times per day, surely an element to the soft tannins. The wines follow traditional methods of long, slow ferments (30+ days) and are aged in botti with a very small addition of old barrique.
I’ve never come across another Brunello which showed so well each time it was poured, no matter the vintage, no matter weather decanted or popped-and-poured. To me, this is always the true sign of a great producer.
The wines are unfortunately made is very small quantities, and allocations are usually counted in bottles, not cases. I’m always working to acquire more even with the challenges due to quantity, but after this visit my determination had a new sense of rejuvenation. Again, today's three bottlings are the only offered in the U.S.
|Appellation||Brunello di Montalcino|