none
none
none
none

PRANZEGG Campill Vino Rosso 2012

This product is available in {{Prod.RawData.Auctions.length}} auctions
Campill Vino Rosso Campill Vino Rosso

PRANZEGG Campill Vino Rosso 2012

Campill is named after the location of the Pranzegg vineyards at Kampill outside Bolzano. With a substantial amount of whole-bunch inclusion, it is wild-yeast fermented in large oak vats and sees extended maceration of 5-6 weeks on skins, followed by a long elevage of around 2 years in large oak vats. The wine is matured without sulphur additions or further rackings, resulting in a medium bodied, Burgundy-styled wine of great charm. Typically round and generous in the mouth, the long, long palate, driven by the fine minerally tannins, takes the Schiava variety to a whole new level of sophistication. A revelation.
{{Prod.StockCount}} more ways to buy this. Compare options

about this product

Campill is named after the location of the Pranzegg vineyards at Kampill outside Bolzano. With a substantial amount of whole-bunch inclusion, it is wild-yeast fermented in large oak vats and sees extended maceration of 5-6 weeks on skins, followed by a long elevage of around 2 years in large oak vats. The wine is matured without sulphur additions or further rackings, resulting in a medium bodied, Burgundy-styled wine of great charm. Typically round and generous in the mouth, the long, long palate, driven by the fine minerally tannins, takes the Schiava variety to a whole new level of sophistication. A revelation.
  • Style: Red
  • Vintage: 2012
  • Region: Alto Adige
  • Code: PCAMP
  • Appellation: Italy
  • Country: Italy

Winery PRANZEGG

Pranzegg is an historic vineyard in Kampill, on the outskirts of Bolzano in Italy’s Alto Adige wine region. Here, in the spectacular World Heritage area of the Dolomites, monolithic limestone formations rise majestically a kilometre or more from the valley floor. This is ski country, home of the 1956 Winter Olympics. But it’s also wine country, where multifaceted terraces of vines cling precariously to the base of these mountains, angling for their share of the sun. Martin Gojer is the third generation of the Gojer family to grow grapes on this tiny 2 ha series of precipitous terraces. Since 2009 he and his wife Heidi have renovated the vineyard, following the Simonet & Sirch pruning methodology and expanded the immaculate cellar under the farmhouse. All the wines are now made, matured and bottled on site. No herbicides or fertilisers have been used in the vineyards for over 30 years and today the vineyard is in conversion to biodynamic certification. The main varieties grown are Sch
Pranzegg is an historic vineyard in Kampill, on the outskirts of Bolzano in Italy’s Alto Adige wine region. Here, in the spectacular World Heritage area of the Dolomites, monolithic limestone formations rise majestically a kilometre or more from the valley floor. This is ski country, home of the 1956 Winter Olympics. But it’s also wine country, where multifaceted terraces of vines cling precariously to the base of these mountains, angling for their share of the sun.

Martin Gojer is the third generation of the Gojer family to grow grapes on this tiny 2 ha series of precipitous terraces. Since 2009 he and his wife Heidi have renovated the vineyard, following the Simonet & Sirch pruning methodology and expanded the immaculate cellar under the farmhouse. All the wines are now made, matured and bottled on site. No herbicides or fertilisers have been used in the vineyards for over 30 years and today the vineyard is in conversion to biodynamic certification.

The main varieties grown are Schiava and Lagrein, with tiny amounts of Barbera and Cabernet Franc. They also grow a tiny amount of white, represented by Chardonnay, Sauvignon Blanc, Viognier and Manzoni Bianco (a crossing of Riesling with Pinot Blanc).

Being a fan of Barolo, Martin started experimenting with long macerations for his red wines and the results have been profound. Each batch of fruit is processed without the addition of sulphur and left on skins for 5 to 8 weeks depending on the vintage. After pressing, the wines see around 2 to 3 years maturation in various barrels and concrete vessels; they are only bottled when the fruit, acid and tannin balance comes together.

view more / less