About this wine
All'Incontro is Cantina Campotondo's rarest wine, produced only in the best vintages and in small quantities, built around a composition — 90% Colorino and 10% Sangiovese — that is the exact inverse of a conventional Tuscan blend. The estate describes it as the result of a special 'encounter' with Colorino, a bold and intriguing native variety grown at 550 metres altitude using the traditional Gobelet (bush vine) training system. After a 48-hour pre-fermentation cold soak, the wine ferments in steel with 30 days of maceration on skins including daily punch-downs and pump-overs, then ages a minimum of 24 months in small French oak barrels plus at least 6 months in bottle. The result is a spicy, structured red with black pepper, cassis, blackberry, liquorice root, and balsamic notes, a velvety and refined texture, and a long, enveloping finish.
A bold, structured wine for those who already love intense reds — not the easiest starting point, but a memorable one.
Sommelier's Note
"A blend ratio most Tuscan producers wouldn't dare — 90% Colorino — and it works precisely because Cantina Campotondo only makes it when the vintage earns it."
Food Pairings
A powerful, spicy red suited to grilled and roasted red meats, game, and dishes with black pepper or balsamic notes; its structure calls for equally intense food.
When to drink it
Special occasions, serious meat dinners, wines-of-passion tastings.
Specs
- Grape Varieties
- Colorino, Sangiovese
- Style
- Red
- Price Range
- €25–35 (estimate for a small-production, best-vintages-only cuvée; exact retail listing not confirmed)
Terroir & Winemaking
90% Colorino, 10% Sangiovese, grown at 550m altitude with Gobelet (bush vine) training. 48h pre-fermentation cold soak, steel-tank fermentation with 30 days maceration on skins (daily punch-down/pump-over), minimum 24 months in small French oak barrels, minimum 6 months in bottle. Toscana IGT. Produced only in the best vintages, in small quantities.
Frequently Asked Questions
- What makes All'Incontro unusual?
- Its blend is 90% Colorino and 10% Sangiovese — the reverse of a typical Tuscan blend — and it's made only in the best vintages, in small quantities.
- What does All'Incontro taste like?
- Black pepper, cassis, blackberry, liquorice root, and balsamic notes, with a velvety texture and a long, enveloping finish.
- Is All'Incontro made every year?
- No — the estate only produces it in the best vintages, making it the rarest wine in the range.
- What food pairs with All'Incontro?
- Grilled and roasted red meats, game, and dishes with black pepper or balsamic notes.
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Talk to the SommelierMore wines from this producer
バンディトーネ
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RedSangiovese · Colorino · Merlot
Il Banditone takes its name from the vineyard plot where Cantina Campotondo's project first began, and is described by the estate as an austere, introverted wine that reveals its deep character only with time. The blend is roughly 90% Sangiovese with small complements of Colorino and Merlot, fermented in steel tanks with about 20 days of maceration, then aged a minimum of 12 months in medium-small Slavonian and French oak barrels followed by at least 6 months in bottle. At around 13.5% ABV, it sits between the everyday Mezzodì and the flagship Riserva Il Tocco in the estate's range.
イル・トッコ
Il Tocco
RedSangiovese · Colorino
Il Tocco is Cantina Campotondo's flagship red, an Orcia Sangiovese Riserva DOC made from a selection of grapes from a single vineyard plot, blending 90% Sangiovese with 10% Colorino. It undergoes a minimum of 24 months' ageing in barrique and tonneaux of French oak, followed by at least 6 months in bottle, reaching around 14.5% ABV. On the nose it shows small black fruits — blackberry and blueberry — alongside undergrowth, liquorice, spice, and dried violet; on the palate it is notable for its grandeur and elegance, built on a dense, complex tannic structure. The 2017 vintage earned the top '4 viti' rating in the AIS Vitae Guide 2022, the estate's most prominent recognition to date.
メッツォディ
Mezzodì
RedSangiovese
Mezzodì is Cantina Campotondo's pure expression of everyday Sangiovese, made with the explicit intent of recovering the grape's more casual, table-wine dimension harvest after harvest. After destemming and pressing, the wine ferments in steel tanks with roughly 15 days of maceration, then ages a minimum of 8 months in steel on its fine lees plus at least 3 months in bottle — no oak involved. The result is a vibrant, fresh red with notes of crisp cherry, plum, and freshly picked violet, its lively acidity carried by a light tannic texture that makes it food-friendly across a wide range of dishes.
タヴォレート
Tavoleto
WhiteChardonnay
Tavoleto was the first label ever produced by Cantina Campotondo, a bold choice to interpret Chardonnay — an international variety not typically associated with the Val d'Orcia — with a personal, terroir-driven touch. Grown on two small plots of clayey soil rich in marine and volcanic sediment linked to Monte Amiata's geological activity, the grapes undergo a 24-hour pre-fermentation cold soak followed by gentle pressing and alcoholic fermentation in steel tanks. The wine rests at least 5 months in steel on its fine lees before 3 months of bottle ageing. The result shows notes of green apple, apricot, peach, citrus, and exotic fruit alongside floral and mineral nuances, at roughly 13.5% ABV.