SELVA DEL MORO
Fattoria Campoperi s.r.l
 |  |
Fattoria Camporeri is located in Castellina. “Fattoria di Campoperi’s 225 acres of well
located vineyards
make it a force to be reckoned with in Chianti Classico. The vineyards
themselves have been replanted under the watchful eye of Stefano
Porcinai, and
the winemaking is in the expert hands of Attilio Pagli. All the
elements are in
place.”Wine
Advocate – April 24, 2006 The
name "Selva del Moro" means "Forest of the Stranger" hence the
picture of a stag in the forest on the front label.Tasting notes: Round and full on the palate, it delivers delightful aromas and
flavors
of juicy red-berry fruit, intermingled with a hint of earthiness that
adds a
nice complexity. It’s big, full and smooth on the palate – in short:
absolutely
delicious! RECENT VINTAGE - 2003 90 – “A subtle and elegant play on a warm vintage,
this 2003 is rich with black mushroom scents and gravelly tannin. Floral black
cherry flavors last, along with a touch of raisined character. This feels
smooth and complete, suited to a few years in the cellar.” Wine &
Spirits, October 2007 RECENT VINTAGE - 2001 89 “…..Ample nose of red currant fruit, Mediterranean brush,and light spices, very Sangiovese and very fragrant. Round, ripe, and firm in flavor, there is notable texture and grip on the finish.When these vineyards acquire a bit more age, there will be some formidable wines from this label”.The Wine Advocate - April 24, 2006 89 "A full-on red in a dried fruit mode, this wine offers elegant flavors of cherries, paprika and slow-roasted tomatoes. The long, smoky finish balances fruit, acidity and dry grape skin tannins. Decant for veal scaloppini with mushrooms." Wine & Spirits April 2006 | Region: Tuscany Classification: Chianti Classico DOCG Area of Production: Castellina in Chianti (SI) Grape Variety: 100% Sangiovese Soil: Clayey, Calcerous Average Age of Vines: 4/30 years Trellising System: Classic double Guyot or Cordon Production per Acre: 2.23 tons Vinification Technique: Fermentation in controlled temperature and vitrified cement vats at no more than 30 C for at least 15 days. Maturation: 18 months in oak casts, followed by at least 3 months on bottles. Total Acidity: 5.42 g/l Residual Sugar: 2.0g/l PH: 3.62 Alcohol: 13.5 % Total Cases Produced: 4,160 |