Campoleone
Sommelier Note
Sommelier Note
The premier, award-winning signature red of the estate. A meticulous, full-bodied blend that balances the bright, high-toned acid structure of classic Sangiovese with the plush, velvety weight and deep black-fruit density of mature Merlot. Highly decorated by global wine critics and a recurring recipient of Italy's prestigious "5 Grappoli" honor, this expression is crafted for immense longevity, revealing secondary complexities of cacao and tobacco leaf as it develops in bottle.
Organoleptic Profile
02.
Appearance: Deep, impenetrable purplish red with concentrated staining of the glass and heavy, structural tears.
Nose: Intense, layered bouquet dominated by macerated blackberries, dark cherries, and wild plums, seamlessly integrated with notes of roasted coffee beans, dark chocolate, sweet cedar wood, and fine pipe tobacco.
Palate: Impeccable weight and structural mass balanced by a refined vein of acidity. Enveloping, fine-grained tannins coat the mid-palate, leading into a highly persistent, spice-driven finish defined by savory dark fruits.
Fiche Technique
03.
Producer: Tenuta Lamborghini
Region: Lake Trasimeno, Panicale, Umbria, Italy
Appellation: Umbria Rosso IGT
Varietal Blend: 50% Sangiovese, 50% Merlot
Alcohol by Volume (ABV): 14.0% Vol
Volume: 750 ml / 1.5L Magnum Available
Vintages Present: 2012–2019 (Note: 2018 vintage was not produced by the estate)
Residual Sugar: 1.5 g/L (Dry)
Vinification: 22 days of extended skin-contact maceration. Total malolactic fermentation completely executed within new French oak barriques, followed by 12 months of individual varietal maturation. Assembled post-barrel and aged a minimum of 6 months in bottle prior to commercial release.
Gastronomic Pairings
03.
Serving Temperature: 16°C – 18°C (60°F – 64°F)
Accords: 45-day dry-aged Tomahawk, charbroiled USDA Prime T-bone, bone-in ribeye, charcoal-grilled Quebec venison chop, open-flame wood-fired bison striploin, roasted Gaspor pork belly with truffle reduction, herb-crusted Quebec lamb saddle, spiced wild boar charcuterie, house-cured duck prosciutto, master-carved tableside chateaubriand, pan-seared sweetbreads with rich reduction jus, mature hard cheeses, Parmigiano-Reggiano, and 36-month aged cheeses.