Mistral Campo al Pero Toscana i.g.t. is produced with fermentino grapes, with an accurate off-the-skins fermentation.
Training system: spurred cordon
Harvest: the harvest is manual and it takes place at the end of september, through careful selection
Cropping level: 80 hl hectares
Fermentation: the alcoholic fermentation takes place in steel tanks at a controlled temperature, the bottle ageing in little oak barrels takes 2 months, then for a further 3 months in bottles.
Bodied wine, transferred with know-how and moderation, in wood.
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Azienda Agricola Campo al Pero s.s.a.
Azienda Agricola Campo al Pero s.s.a.
Campo al Pero Farm was founded in 2006, on the gentle slopes of Bolgheri, thanks to Maurizio Piccoli’s great passion for wine, a passion that he gradually passed on to his wife Doriana Cerbaro.The high quality of the plants and the optimal age of the structure, together with the good work of the staff in the cultivation process, has succeeded in raising the level of production quality. The collaboration with an expert oenologist, Alfredo Tocchini means that these vineyards produce grapes which are perfect for making balanced, well structured and elegant red wines, enhanced by their transfer in barriques which discretly add to the characteristics of the wine without overpowering them. The company has decided to complete its range of products with the production of Mistral di Campo al Pero, Vermentino Toscana i.g.t.
Mistral di Campo al Pero
57022   Castagneto Carducci   (LI)  
Vertourmer 2.0
Vertourmer 2.0
The second edition del progetto di cooperazione territoriale transfrontaliera Ver.Tour.Mer, finanziato dal P.O. Italia -Francia Marittimo 2007-2013 della Comunita Europea, si caratterizza per la forte componente di innovazione tecnologica, volta ad allargare lórizzonte del marketing territoriale attraverso lútilizzo di tecnologie informatiche innovative che valorizzino la produzione delle eccellenze dei territori, non solo vitivinicole ma anche eno-gastronomiche.
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