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Falchini Campora 750ml 2005
Sku: 1783338*
Product Rating
Critics Ratings:   (1)
Product Information
Country: Italy
Region: Tuscany
Sub-Region: Toscano
Grape Varietal: Cabernet Sauvignon
Type: Still wine
Reg. 52.99
On Sale $41.99
Buy Falchini Campora
The wine is aged for an additional 24 months in bottle.A deep and ruby red, the wine offers aromas of ripe berries, vanilla and sweet red spices. Layered flavors culminate in a silky finish.
Wine Advocate 92 points - The 2005 Campora has acquired lovely tertiary complexity in bottle. Truffles, sweet tobacco, flowers and plums are some of the notes that are woven into a fabric of notable complexity. The Campora impresses for its delineation, balance and a round, inviting finish. Campora is a single-vineyard Cabernet Sauvignon based red. Anticipated maturity: 2013-2022. (Aug 2011)

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Wine maker notes
This world renowned wine comes from the vineyard Camporaiolo at Casale in San Gimignano. It is almost entirely produced from carefully selected Cabernet Sauvignon grapes. After the fermentation it passes into 225 l. French oak barriques and is aged for about 24 months; this is where the wine gains the structure and the elegance it is noted for. The wine then rests in the bottle for at least 12 more months before being introduced to the public. The Campora is a wine with great harmony and a remarkable structure and complexity.

Technical notes
(95% Cabernet Sauvignon/5% Merlot). The best fruit from the Camporaiolo vineyard is hand-picked, fermented and aged in small French oak barriques (40% new) for 20-24 months.

Food pairing
Suitable with all roast meat dishes and heavy sauces. A typical Tuscan dish would be "cinghiale in umido", a wild boar dish or "pecorino toscano piccante", sharp Tuscan pecorino cheese.

Producer
When Riccardo Falchini bought Casale-Falchini in 1964, he was simply following in his family’s footsteps his predecessors had made wine for Cosimo de’ Medici. The estate is located just outside the walled city of San Gimignano in Tuscany and is blessed with superior terroir. The soils are composed of sandy yellow clay and Pliocene fossils. The lime from these fossils acts as nourishment and also helps retain water. In 1976, when Riccardo built a new winery, he was amongst the first to use cold processing and state-of-theart, temperature control equipment for fermentation. Today, Falchini remains a leading producer of the region’s best known wine, Vernaccia di San Gimignano, which comprises 60% of the estate’s production. After Riccardo’s death in 2010, his sons Michael and Christopher along with consulting enologist Giacomo Tachis (the winemaker behind Tignanello, Sassicaia, Ornellaia and Solaia) continue to enhance the Falchini reputation for fine wines.

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