Antonio Camillo
アントニオ・カミッロ
The champion of Ciliegiolo, Maremma's natural-wine pioneer.
Antonio Camillo is one of the defining natural wine producers of the Tuscan Maremma, celebrated as the leading champion of the Ciliegiolo grape. After more than 25 years working as a cellar master and vineyard manager at established Maremma estates, he launched his own project in 2006 when he discovered a two-hectare parcel of 40-year-old Ciliegiolo vines above Capalbio. The estate, based between Manciano and Capalbio in the province of Grosseto, has since grown to roughly 17 hectares producing about 95,000 bottles a year, with a modern winery built in 2015. Camillo farms organically with only copper and sulfur (without seeking formal certification), harvests by hand, and ferments with indigenous yeasts. In the cellar he favors concrete tanks and large old wooden botti, avoiding new oak, clarification, and filtration so the wine can 'breathe' and the fruit's character remains unaltered. His range centers on native Maremma varieties — Ciliegiolo, Procanico, Vermentino, and Sangiovese — expressed with minimal intervention to showcase the terroir of the Tuscan coast.
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Who Is This For?
For drinkers who want authentic, low-intervention Tuscan wines that showcase native Maremma grapes — especially fans of Ciliegiolo, terroir-driven reds, and natural winemaking.
Frequently Asked Questions
- Who is Antonio Camillo and where is his winery located?
- Antonio Camillo is a Tuscan winemaker who spent over 25 years working at established estates in the Maremma before founding his own winery in 2006. His estate is based between Manciano and Capalbio in the province of Grosseto, in the heart of the Tuscan Maremma.
- What is Antonio Camillo best known for?
- He is widely regarded as the leading champion of Ciliegiolo, an indigenous Tuscan red grape traditionally used only as a blending partner for Sangiovese. Camillo was among the first to bottle it as a serious, terroir-expressive varietal wine.
- Is Antonio Camillo a certified organic producer?
- He farms organically, using only natural products such as copper and sulfur in the vineyard, but he does not seek official organic certification.
- What winemaking methods does he use in the cellar?
- Camillo favors minimal intervention: hand harvesting, fermentation with indigenous yeasts, and aging mostly in concrete tanks and large old wooden botti rather than new oak, without clarification or filtration.
- What grape varieties does Antonio Camillo work with?
- His range is built on native Maremma varieties — primarily Ciliegiolo, alongside Procanico, Vermentino, and Sangiovese (used in his Morellino di Scansano).