About this wine
Antonio Camillo's single-vineyard flagship, sourced from 60-year-old Ciliegiolo vines in the Vallerana Alta plot near Capalbio — the very parcel whose discovery in 2006 launched his own label. The grapes are hand-harvested, fermented in concrete with roughly 30 days of skin maceration, then aged for a year in large 20hl botti and 5hl tonneaux. It shows the depth and structure old vines can bring to a variety usually prized for its immediacy.
A more serious, age-worthy expression of Ciliegiolo for those ready to explore beyond the basics.
Sommelier's Note
"Old-vine Ciliegiolo at its most serious — violets, plum, and savory earth wrapped in silky, well-integrated tannins."
Food Pairings
Structured enough for braised meats, grilled lamb, or aged pecorino — a step up from the everyday Ciliegiolo.
When to drink it
Special dinners, cellar-worthy purchases, pairing with braised or roasted meats
Specs
- Grape Varieties
- Ciliegiolo
- Style
- Red
- Alcohol
- 13%
- Price Range
- €22-30 (reference conversion; JPY import pricing not confirmed)
Terroir & Winemaking
100% Ciliegiolo from 60-year-old vines, hand-harvested, ~30 days maceration on skins in concrete, aged 12 months in large old botti (20hl) and tonneaux (5hl).
Frequently Asked Questions
- What makes Vallerana Alta different from Camillo's basic Ciliegiolo?
- It comes from a single old-vine (60-year-old) parcel and gets a longer maceration plus a year of aging in large old oak, giving it more depth and structure than the entry-level bottling.
- What does it taste like?
- Ruby red in color with red berry, plum, violet, and earthy-spicy notes; the palate is elegant and fresh with soft, well-integrated tannins and a long, slightly savory finish.
- Can this wine age?
- Yes — its structure and old-vine concentration allow it to develop well over several years.
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Ask Vinami's sommelier — no intimidation, just answers.
Talk to the SommelierMore wines from this producer
チリエジョーロ
Ciliegiolo
RedCiliegiolo
Antonio Camillo's flagship Toscana IGT bottling and the wine that put him on the map as the leading modern champion of Ciliegiolo. Fruit is hand-harvested from vineyards in the Maremma interior, fermented with indigenous yeasts in concrete tanks, and bottled without heavy filtration so the variety's cherry-bright character stays intact. It has been singled out by Gambero Rosso as one of Tuscany's best value wines.
モレッリーノ・ディ・スカンサーノ
Morellino di Scansano
RedSangiovese
Antonio Camillo's DOCG entry, made from 100% Sangiovese (locally called Morellino) and aged around four months in concrete, which he favors over wood because it lets the wine "breathe" while preserving fresh fruit. Certified organic, it's an early-drinking style with bright, crunchy fruit rather than heavy tannin or oak. Some releases are labeled with the vineyard name Cotozzino, in the Comune di Campagnatico.
ヴェルメンティーノ
Vermentino
WhiteVermentino
A Toscana IGT white made from 100% Vermentino, fermented in steel to preserve freshness. It shows a fine balance of acidity and minerality with a firm, structured sip that stands up well to seafood and white meat — a savory, non-fruity style of Vermentino typical of the Maremma coast.
プロカニコ
Procanico
WhiteProcanico
A skin-contact ('orange') white made from 100% Procanico (a Trebbiano biotype), hand-harvested and fully destemmed, then fermented and macerated on the skins for about 15 days in concrete vats using wild indigenous yeasts. The extended skin contact gives it more texture and grip than a typical Tuscan white.
メディテラネオ
Mediterraneo
RedCiliegiolo · Grenache · Carignan
A Toscana IGT blend of 50% Ciliegiolo, 35% Grenache, and 15% Carignan grown in the coastal hills of the Maremma, aged around six months in concrete. It opens with an explosion of fresh fruit, spice, and menthol notes, and drinks as a juicy, herbal, dark-fruited red — a nod to the Mediterranean varieties that thrive alongside Ciliegiolo on Camillo's coastal sites.
トゥッティ・イ・ジョルニ・ロッソ
Tutti i Giorni Rosso
RedSangiovese · Ciliegiolo · Alicante
The name means 'every day' — Camillo's uncomplicated table red, blending Sangiovese, Ciliegiolo, and Alicante from vines aged 10 to 50 years. Grapes are hand-harvested and fermented in concrete with about 12 days of skin maceration. Often bottled in a convenient 1-liter format, it's designed for easy, frequent drinking rather than contemplation.