About this wine
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.
Needs a little patience — let it breathe, as its best qualities unfold slowly in the glass.
Sommelier's Note
"Don't rush this one — Il Banditone rewards patience with a slow reveal that's more satisfying than wines that show everything at once."
Food Pairings
Suited to braised red meats, game, mushroom dishes, and aged cheeses — dishes with enough weight to match its structure and slow-revealing character.
When to drink it
Sunday roast dinners, autumn and winter gatherings, dishes that need a structured red.
Specs
- Grape Varieties
- Sangiovese, Colorino, Merlot
- Style
- Red
- Alcohol
- 13.5%
- Price Range
- €18 (retail, Bindi Enzo Pienza; may vary by vintage and merchant)
Terroir & Winemaking
Approx. 90% Sangiovese with Colorino and Merlot, fermented in steel with ~20 days maceration, aged minimum 12 months in medium-small Slavonian and French oak, minimum 6 months in bottle. Orcia DOC. ABV approx. 13.5%.
Frequently Asked Questions
- Why is it called Banditone?
- It's named after the vineyard plot where Cantina Campotondo's winemaking project first began.
- What grapes make up Banditone?
- Roughly 90% Sangiovese, complemented by small amounts of Colorino and Merlot.
- How is Banditone different from Il Tocco?
- Banditone ages in larger, medium-small Slavonian and French oak barrels for 12 months, while Il Tocco is the estate's Riserva, aged longer in barrique and tonneaux for a more concentrated style.
- Should Banditone be decanted?
- The estate describes it as austere and introverted, needing time to open — decanting or extended glass time is recommended.
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Talk to the SommelierMore wines from this producer
アッリンコントロ
All'Incontro
RedColorino · Sangiovese
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.
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.