Sant' Antimo "Campo ai Mori" Cabernet Sauvignon, D.O.C.
A wine for every occasion (of the week)

The wine: from the best fruit harvested from the sandy clay vineyards near the town, which, because of the microclimate of Camigliano, produces a rich, aromatic, full-bodied wine, but one that is elegant and lingers on the palate.
Soil characteristics: sandy clay soil with a good amount of limestone.
Planting density: 5,000 plants/hectare.
Cultivation method: buttressed string.
Vines: 100 percent Cabernet Sauvignon.
Wine making technique: gentle pressing, fermentation in stainless steel at a controlled temperature of 28-30° C, managed with repassings and delestages; peel is steeped for 21-25 days with post-fermentation steeping at 28-30° C.
Aging technique: one year in French oak barrels, followed by 12 months of aging in the bottle. .
Aging potential: A very long-lasting wine with an excellent phenolic balance, it expresses its full sensory potential some years after harvest and production.
Conclusion: A pure Cabernet from the territory of Montalcino is not an anomaly but a confirmation of the wealth of nutrients in the soil, which gives the wine its superior characteristics.
The name comes from the mulberry trees (from the Latin "morus") that were cultivated in the lands adjacent to the town of Camigliano. The purity of this Cabernet Sauvignon derives from the extraordinary characteristics of the soil, which gives the wine its fresh and fruity bouquet - a balanced combination of aromas that elicits, in an instant, a pleasant feeling of surprise and, immediately afterward, a positive response to its persistence on the palate. This wine is recommended for suppers with friends in a warm, cheerful and intimate atmosphere (Saturday evening).