lunes, 1 de agosto de 2016

Camigliano Brunello di Montalcino D.O.C.G. (Toscana - Italia)



CAMIGLIANO BRUNELLO DI MONTALCINO D.O.C.G (TOSCANA - ITALIA)

La historia de Camigliano se remonta a una época muy antigua. Los etruscos la habitaron viniendo de la costa de la Maremma y siguiendo el río Ombrone. Luego se convirtió en un pueblo de relevancia regional en la Alta Edad Media, y puesto de avanzada de Montalcino en el siglo XVI. Adquirida en 1957 por el empresario Walter Ghezzi, muy aficionado a la agricultura, Camigliano se convirtió a la producción de vinos de alta calidad.


- The History: The history of Camigliano dates back to a very ancient time. The Etruscans most certainly dwelled here, coming from the coast of Maremma and following the Ombrone river up-country.It then became a village of regional relevance in the High Middle Ages, and outpost of Montalcino in the XVI Century, when it stoutly defended the republican self-government and the ideal of freedom.


A characteristic land of Italian mezzadria, a word that defines the local system of sharecropping lease, Camigliano has always been devoted to the growing of grape vines and the cultivation of olive trees.


In the aftermath of World War II, the town experienced the typical outbound migration of an industrializing Country, a demographic trend that made Camigliano a distinctive example of rural district in central Italy.


The symbol of Camigliano, retrieved in a seal of the XIII Century, is possibly linked to the ancient guild of camilli, an institution formed at the times of Roman Emperor Diocleziano, when hereditary craft guilds were born. A group of them probably originated the very first settlement of the area, leaving Rome towards North. History delivered to us untouched the badge of the town and its place name.


- The Family: Acquired in 1957 by entrepreneur Walter Ghezzi, very fond of agriculture, Camigliano was converted to the production of high quality wines, in particular of Brunello di Montalcino.


His son Gualtiero put a lot of efforts into the modernisation of the company (today it comprises 530 hectares of which 90 are vineyards) and the valorisation of the territory. Through the construction of the new underground cellar and the demolition of the previous building, Camigliano recoved streets and panoramic views, and regained an astonishing landscape on the high Maremma and the metal-bearing hills.


The old residences in the village, all restructured, are now part of the farm houses, which provide visitors not only with a pleasant accommodation but also with a unique experience in close contact with the nature.


- The Logo: The first news of the castle Camigliano Montalcino (SI) refers to a household around 1000 took office in town Castelvecchio.


It appears likely that today's Camigliano was built in its current position by Camillo, owner of an estate of Castelvecchio and get down to the river Orcia.


Camillo was his name that the ancient family of Camilli and, from this family, Camigliano took his coat, which is depicted a camel on a blue background. But why a camel is depicted in an emblem of a country of Tuscany?


By association of ideas comes to mind Egypt and looking back in time the pharaohs, the pyramids and gods Isis and Osiris.


Moving south of Rome to Caserta and precisely Camigliano coming into town we can see the coat of arms showing a camel on a blue background.


Two towns so far apart, with the same name, have the usual symbol in the arms, one was dominated by the family of another name and Camilli, Camillo is now more widespread. The common name “Camille” is reminiscent of the pagan rites, and the camel Egypt with the goddess Isis.


During the reign of Diocletian (285-305 AD) social classes underwent a profound transformation. The workers were organized into professional guilds hereditary, farmers were forced to carry on the work of father to son.


in this period could be established by the corporation Camillo with the symbol of the camel, this animal may have been introduced in Rome by the priests themselves, (in the second century, the camels were at Ostia as during archaeological excavations were found bones camel).


This suggests that north of Rome called ,“Camigliano” became “Camugliano” (there is little difference in form between the i and u) and that later, perhaps during the reign of Matilda of Canossa, two of these towns, Camigliano Capannori (LU) and Castilian di Montalcino (SI) resumed its original name.


Remains to understand what might be the relationship between Camillo and the name “Camigliano”. Should return to Rome back in time, until the pagan cults were still allowed.


In conclusion, the word “Camigliano” could come from the name Camillus (Camillus-Kadmilos Kadmilo-V) or by common name Camille (cadmiloi for the Etruscans), which could have given rise to the family of Camilli.


- The Cellars: The old cellar, located beneath the walls of the old farm, is a perfect place to store vintage wines and for wine tasting. The new cellar is located completely underground in order to preserve the integrity of the landscape and to age the wine properly, in barrels and in bottles.


For this purpose, both the temperature and the humidity are maintained at optimum levels (around 14° C – 80% humidity).


The work flow has been studied closely to keep the use of pumps to a minimum. Fermentation tanks are equipped for heating and cooling in order to maintain complete control of maceration during and after fermentation. Their special shape makes it possible to regulate the extraction of the beneficial part of the peel, keeping external intervention to a minimum.


The wooden barrels in which the wine is aged are kept in spacious areas and are primarily medium to large in size (50-60 hectoliters), the best size for the long aging process required for Brunello.


- Agriturism: The ancient cellar, located beneath the farm walls, is the place for guided wine-tasting tours. The restaurant is a great place to sample local specialties.


In addition, Camigliano has four apartments available for guests accommodations that have recently been restored and have maintained the charm of the old Tuscan farmhouses.


Agritourism guests can visit the cellar and sample wines in the old tasting room. The nearby restaurant offers local specialties.


Agritourism at Camigliano is also the perfect departure point for country excursions, to admire the strange, rocky, red-earth erosions known as “calanchi”.


Close by the agritourism area and the town of Camigliano it is possible to visit some of the principal towns in the Province of Siena: Montalcino and its Rocca (fortress), Pienza with its Palace of Pope Pius II, Montepulciano with its elegant streets and glorious Church of S. Biagio, standing alone on a hill. Then, for the tireless art lover: San Quirico d'Orcia with its elegant collegiate church, the Abbey of St. Antimo, which brings to mind, with its floorplan in the shape of a Latin cross and its bestiaries, an old French abbey.


Camigliano - Brunello di Montalcino D.O.C.G.
- Owner: Gualtiero Ghezzi
- Winemaker: Giuseppe Caviola
- Adress: Via d’Ingresso, 2. 53024 Camigliano. Montalcino (Siena). Toscana – Italia
- Telephone: +39 0577 844068 / Fax: +39 0577 816040
- E-mail: info@camigliano.it
- Website: www.camigliano.it


Agritourism
- Telephone: +39 05778 39052
- E-mail: info@osteriadelgalletto.it


BRUNELLO DI MONTALCINO D.O.C.G.

- The nature: The hills surrounding Camigliano are the typical example of Tuscan countryside, which combines fields and vineyards with forested areas.


The weather is distinctly Mediterranean, warm, dry and airy. The region gives life to the characteristic Italian scrub vegetation where native holm oaks grow next to strawberry trees, junipers, mastic trees, and myrtle, and provides shelter to diverse animal species such as foxes, porcupines, wild boars, and roe deers.


Ancient paths lead visitors through woods and to an exceptional sensorial experience in contact with unspoiled nature, characterized by the alternating colours of the seasons, the voices of birds, the croaking of frogs, and the magic of fireflies in the night.


- The territory: The green fields in spring, the yellow corn in summer, the thousand shades of the vineyards in autumn are the colours that will accompany the visitor in our countryside.


The total lack of light pollution will uncover an unexpected sky, will unveil constellations, and will open the view to the splendour of the Milky Way.


The peace and harmony will grant new and unprecedented feelings.


Farm life will take the visitor to a new awareness of how synergy between man and land can lead to productive work in conservation of the environment and according to the laws of nature.


The proximity to the most beautiful towns and villages of Southern Tuscany will tempt our guests to sightseeing trips to monuments and tours for renowned local cuisine.


- History: The renown enjoyed by Brunello is a rather recent development. Indeed, it was only in the 1960s that whispers reached the outside world of wines of incredible longevity from the cellars of one producer in Montalcino called Biondi-Santi. The legendary 1891, tasted by few but lauded by all, put first Biondi-Santi and then Montalcino on the map. A legend was created, and the prices of Biondi-Santi wines climbed higher than Mount Olympus. Some producers, able to sell their wines at half the price (still double what the better bottles of Chianti fetched), were happy to let Biondi-Santi make all the running. Others, keen to jump on the bandwagon, planted vineyards, increasing the area under vine from less than lOOha (247 acres) in 1968 (soon after the Biondi-Santi-drafted DOC regulations came into force) to over 2000ha (4942 acres) today.


- Red Grapes: Brunello is another name for Sangiovese of Chianti. Some producers have also made experimental plantings of Merlot and Cabernet for use in alternative wines.


- White Grapes: Moscato Bianco is grown to produce Moscadello di Montalcino. Chardormay and Sauvignon Blanc are also beginning to be planted.


- Climate: The temperate hill climate benefits from the influence of the Tyrrhenian Sea, while nearby Mount Arrnata offers protection from storms.


- Soil: The best vineyards are on the prized galestro (shaly clay). Elsewhere sandy clay is often combined with limestone.


- Aspect: The longest-ived wines come from the relatively cooler, higher vineyards found on the four major slopes which dominate Montalcino. Further plantings have recently been made on lower-lying terrain.


- Location: Leaving behind the wooded hills of Chianti and the ancient towers of Siena, and heading south. The hills of the Val d’Orcia are parched brown, the heavy, clay soil proving more suitable to the cereals swaying in the southerly breeze than to the vine. The horizon is open, with only a few gentle
hills occasionally providing relief from an otherwise unbroken vista. Then, clay gives way to galestro, vines replace wheat and, at 600m (1968ft) altitude, We are in Montalcino, the town famed for its Brunello, Italy’s longest-lived and, some would say, greatest wine. This is a town that lives on and for wine.


Montalcino is a zone with a great vocation for viticulture. Rising from a sea of clay, it is ringed by a protective wall of valleys (the Ombrone to the west, the Orcia to the south and east) and mountains, with the forbidding face of Mount Amiata standing guard on Montalcino’s southern flank. These protect the vineyards from nasty weather and help to make the Brunello zone the most arid of all Tuscany’s wine areas, with about 500mm (20in) of rainfall a year. But cooling breezes blowing off the sea, a luxury neither Chianti nor Montepulciano enjoy, provide a bit of relief.


- Where the vineyards are: As Motitalcino has expanded, areas not previously cultivated have come under vine, and there is now a much greater diversity of wine styles than ever before. What might be termed the classic Biondi-Santi style lives on, not only at the family’s II Greppo farm, s but also among other producers in the high central section around Montalcino. Here the soil has more galestro than clay, which, combined with the higher altitude, results in wines that have more acidity and a leaner, steelier fruit than those from lower-lying vineyards nearer the zone’s perimeter. This style is best exemplified by Costanti’s Colie al Matrichese estate and, when they are good, Biondi-Santi.

In the south around Sant’Angelo Scalo, a different style is produced. There is more clay and limestone in the soil, and warmth from the nearby Val d’Orcia gives richer wines with a lower acidity that tend to be fleshier and more accessible when young, yet ceding none of their aging ability.

- Wines: The dry, hot climate brings the grapes to maturity quicker than in Chianti or Montepulciano. There are years when producers in Montalcino have their grapes safely in the fermenting vats, while their colleagues to the north are still struggling to complete the harvest amid the onset of autumn rains. In overly hot years, however, the wines of Montalcino can be brutish in character, and lacking any of the gentler tones found in the best Chiantis.

Perhaps because of their stature, Montalcino wines have traditionally been aged in large old oak barrels for a protracted period in order to temper their ferocious tannins. A compulsory wood-aging period of four years was inserted into the DOC law in 1966, reduced in 1998 to two years in oak before release, followed by a minimum of four months in bottle. Even so the total aging period before release remains four years. This lengthy period may have been fine a generation or so ago when tastes were different, but in today’s market it all too often results in the wines’ freshness perishing under the onslaught of wood. True, Biondi-Santi’s great old wines (made as recently as 1975 and 1964) were able to withstand this aging, and their high acidity also enabled them to age well in bottle. But what about the lighter years, when elegance is prized above structure? Four years in oak would kill whatever elegance the wine may initially have had. There are those today who reckon that even two years is too long in wood in a light vintage, and that the total of four is absurd. Why shouldn’t the consumer take responsibility for bottle-aging the wines, they demand, as in the case of Bordeaux? Relaxing of regulations would more closely reflect the already widely diverging styles of Brunello, though traditionalists already feel they’ve moved far enough.

Brunello’s original claim to greatness was based on the wine’s longevity (and an inflated price), and the so-called classic style (as exemplified by Biondi-Santi) is still made by producers in the centre of the zone where the soil is galestro-rich and the vineyards are relatively high, at 400-500m (1310—1640ft) above sea level.

On new estates in the north-west and north-east of the zone, producers have planted vineyards on clay soils not previously cultivated with vines. Though these wines are good, they often need to be given polish by adding a little something from vineyards around Sant’ Angelo in Colle in the south or from the galestro-rich ones around Montosoli.

This diversity of wine styles illustrates the limitless number of masks the old trouper Sangiovese has at its disposal. As part of the myth management process, Montalcino producers, led by Biondi- Santi, propagated the theory that their particular sub-variety of Sangiovese, called Brunello, was distinctive from, and superior to those found elsewhere in Tuscany. But independent research showed that there were numerous clones of Sangiovese in Montalcino vineyards, so the growers adopted a new position, claiming that Brunello was a local name for the Tuscan grape stemming from the fact that, in the hot, arid Montalcino summers, the grapes often acquired a brownish hue at ripening, hence Brunello, or "little brown one". Moves by California growers to cash in on Montalcino’s success by labelling their wines "Brunello" have since forced the Italian growers to renounce Brunello as a grape name, and today it is officially viewed by them as just a wine.

However that may be, the sole use of Sangiovese for their wines did make the producers of Montalcino unique in Tuscany. But now that others in Chianti and beyond are adopting the same approach and improving the quality of their raw materials, the Montalcino producers are having to fight to retain their pre-eminent position.

Realizing that selling their wines at high prices brings with it a certain responsibility with regard to quality, as far back as 1984 they set up a "junior" DOC called Rosso di Montalcino, followed in 1996 by a much broader and more inclusive DOC called Sant’ Antimo. These "junior" DOCs have proved particularly successful, not only in maintaining the generally high standard of quality but also in giving a modern and more attractive range of red wines to widen the choice in Tuscany. And of course if you can sell the wine younger, you get your money earlier.

THE WINES

The company has a total of 90 hectares of vineyards, including 50 hectares for the production of Brunello Di Montalcino (180,000 bottles) and one for Brunello Riserva "Gualto" (around 9,000 bottles).

The following wines are also produced:
- Rosso di Montalcino (100,000 bottles)
- Cabernet Sauvignon St. Antimo "Campo Ai Mori" (9,000 bottles);
- GT Toscana "Poderuccio"
- Moscadello di Montalcino "L´Aura"
- Chianti Colli Sensi
- "Borgone" table wine

In addition, the company has an olive orchard and produces "Terre di Siena"(DOP) Olive Oil (25 hectares) and markets a Grappa produced from Brunello pomace. The vineyards are located to the South of Montalcino, along the gentle hills that slope down to the Maremma, lands rich in tufa and marl. Production, which is lower than the amount required by law, averages 40 quintals (1 quintal = about 220 pounds)/liter/hectare, depending on the age of the vines and whether they are male or female.

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