All wines stored at 55° and 70% humidity
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. Many of these parcels contain high sand and white quartz concentrations, and strong breezes come down from Mount Amiata, a former volcano. A river in close proximity to the estate also plays a role, especially helping temperatures dip low at night, preserving the much-needed acidity.
Fermentations are in old open-top wood casks, with 45-minute pump-overs four 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 tiny addition of old barrique.
About Stella di Campalto
The young Stella lived in Milan with her family and began to fall in love with traditional wines. Serendipitously, she was gifted an un-planted property on the southern side of Montalcino by her father-in-law. After exploring the rundown farmhouse and finding the quiet setting very comfortable, she made a 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, six parcels of vines comprise these 6.7 hectares, each being fermented on its own before blending.