'The 2009 Rosso Campill is an eye-opening wine. A blend of mostly old-vine Schiava with 5% each Barbera and Lagrein, it is one of the most fascinating reds I tasted from Alto Adige this year. Sweet berries, crushed flowers, licorice and spices meld together beautifully in this supple, pliant red. Floral notes reappear on the silky, medium-bodied finish. The Campill is all about grace and harmony. I loved it.' 90 points, Antonio Galloni, February 2011.
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.