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Vines Sangiovese ( %)

Color: intense ruby ​​red.

Smell: The nose is articulated with in which perfumes of violet, small red fruits enriched with delicate notes of white pepper.

Taste: In the mouth the smooth tannins, balanced by a fresh acid note, invite to a new sip. The finish is long and persistent, with a clear fruity and floral aftertaste.

Food pairings: Egg pasta dishes such as pappardelle flavored with hare sauce, wild boar, otherwise red meats, from steak to stew.

Campo ai Sassi Rosso di Montalcino has the same characteristics as Brunello but in a more youthful and disengaged version. It is in fact produced from the same variety of grapes, Sangiovese, coming from vineyards located on very deep soils which therefore give fragrant and elegant wines, but less tannic than Brunello.

Climate trend

Winter 2016 was mild with normal rainfall. In spring the abundant rainfall allowed a homogeneous development of the leaf curtain and from the second decade of June, and throughout the month of July, there was a gradual rise in temperatures.It followed an August with dry climate and without excess of daytime temperatures interspersed with some beneficial rain, an optimal condition for the perfect ripening of the grapes.September was very sunny with significant temperature fluctuations characterized by the absence of rains that allowed us to harvest Sangiovese in its expressive fullness.

Characteristics of the production area
Origin Tenuta CastelGiocondo, Montalcino
Maceration time 18 days
Malolactic Fermentation Carried out immediately after the alcoholic one


Creativity and the pursuit of excellence have been handed down over the centuries in all generations of the family. In 1300, during the exile of Dante Alighieri, the poet friend Dino Frescobaldi brought him back the first seven songs of the Divine Comedy, thus allowing him to complete the work. In the 1700s, the Baroque compositions of the famous musician Girolamo Frescobaldi spread throughout Europe. With great openness to the future, the family's ancestors introduced vines to Tuscany that were unknown at the time in 1855, including Cabernet Sauvignon, Merlot, Pinot Nero and Chardonnay. The 20th century is characterized by the action of Vittorio, Ferdinando and Leonardo Frescobaldi who made an important contribution to elevating Tuscany to a place of excellence for viticulture. Today Lamberto Frescobaldi has collected the witness who, thanks to his long technical experience, has the aim of further strengthening the uniqueness of the wines of each estate of the family.

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