
Our wines
The first DOC Bolgheri specification dates back to August 1983: the wines that fall under this denomination are characterized by roundness, softness always well enlivened by the freshness of the acid component, with an excellent length finish. Even when the structure is powerful, the wines are always balanced and harmonious.
The three labels that we obtain with great care and respect for our territory fully reflect the philosophy of Tenuta Campo al Signore. The Rosato DOC Bolgheri, the Volante DOC Bolgheri and the Campo al Signore DOC Bolgheri Superiore are three wines characterized by that elegance that distinguishes this land and its winemaking vocation.

Of a delicate peach blossom color, bright and inviting. Aromas of pomegranate and currant, violets and aromatic herbs. A continuous and balanced sip, a nice liquid volume that widens the center of the mouth, refreshing and abundant freshness that dominates the finish on the palate.


Mashing and alcoholic fermentation
The grapes are vinified in white. The destemmed bunches are softly pressed in order to favor the transfer of color and avoid excessive extraction of tannins. After 5 hours, an aliquot of must is drained, in this way we obtain the characteristic color and aromas of our Rosato DOC Bolgheri. The alcoholic fermentation is conducted at 16-18°C.
Refinement
Rosato DOC Bolgheri ages on its lees for at least 6 months.
Main analytical parameters
Merlot, Sangiovese, Cabernet Souvignon grapes
Alcohol content 13% vol.
Total acidity 5.85 g/l expressed as tartaric acid
pH 3.25
Sugars 1 g/l
Glass bottle formats 0.75 lt
Rosato DOC Bolgheri

A fruity, vibrant and juicy Cabernet Franc.
Vinified in steel to preserve its natural freshness and fragrance.
A smooth and tasty wine, perfect at low temperatures.

Alcoholic fermentation and maceration
The destemmed bunches are not pressed so as to respect the maximum integrity of the skins. During the alcoholic fermentation, frequent punching down is carried out to facilitate the extraction of aromas, colour and tannins from the marc. Once the maceration, which varies from 6 to 8 days, is completed, the racking is carried out.
Malolactic fermentation and refinement
After racking, the wine is racked and undergoes malolactic fermentation. This lasts about 10 days and occurs at a temperature of 20°C. It is refined in steel for 7 months.
Main analytical parameters
Cabernet Franc grapes 100%
Alcohol content 12% vol.
Total acidity 5.60 g/l expressed as tartaric acid
pH 3.40
Sugars <0.1 g/l
Formats: 0.75 lt. glass bottle | serving temperature 14-16 °C
Cabrio IGT

Great balance based on volume and smoothness. The Merlot gives generosity and freshness, the small part of Cabernet Sauvignon depth and flavor. Notes of blackberry, ripe cherry and a fresh mentholated balsamic precede a sip that is as storable as it is complete.



Alcoholic fermentation and maceration
The destemmed bunches are not pressed so as to respect the maximum integrity of the skins. During the alcoholic fermentation, frequent punching down is carried out to facilitate the extraction of aromas, colour and tannins from the marc. Once the maceration, which varies from 8 to 12 days, is completed, the racking is carried out.
Malolactic fermentation and refinement
After racking, the wine is racked and undergoes malolactic fermentation. This lasts about 10 days and occurs at a temperature of 20°C. Volante Rosso DOC Bolgheri is aged in 500-liter oak barrels; before being released for consumption, it spends 6 months in the bottle.
Main analytical parameters
Merlot grapes, Cabernet Souvignon (only Merlot vintage 2019)
Alcohol content 14% vol. (15% vol. on 2019 vintage)
Total acidity 5.50 g/l expressed as tartaric acid
pH 3.35
Sugars < 1 g/l
0.75 lt and 1.5 lt glass bottle formats.
Volante DOC Bolgheri

A deep carmine red with bright purple hues. It opens to the nose with notes of blackcurrant, blackberry and sour cherry. Mediterranean scrub and officinal herbs such as thyme, rosemary and sage, close balsamic, mentholated memories. A lively sip in freshness, sinuous in volume, rightly enveloping. A spherical tannin, supported by the dynamism of the acidic vein, tasty and fruity. Balance and elegance determine the finish of the mouth.



Alcoholic fermentation and maceration
The destemmed bunches are not pressed so as to respect the maximum integrity of the skins. During the alcoholic fermentation, frequent punching down is carried out to facilitate the extraction of aromas, colour and tannins from the marc. Once the maceration, which varies from 10 to 14 days, is completed, the racking is carried out. Cabernet Sauvignon and Petit Verdot are vinified with the stems.
Malolactic fermentation and refinement
After racking, the wine is racked and undergoes malolactic fermentation. This lasts about 10 days and occurs at a temperature of 22°C.
CAMPO AL SIGNORE DOC Bolgheri is refined in 500-litre oak barrels;
before being released for consumption it spends at least 6 months in the bottle.
Main analytical parameters
Grapes Cabernet Sauvigno, Merlot, Petit Verdot
Alcohol content 14% vol.
Total acidity 5.60 g/l expressed as tartaric acid
pH 3.30
Sugars < 1 g/l
0.75 lt and 1.5 lt glass bottle formats.

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Campo al Signore DOC Bolgheri - Superiore
Underwater wine
Tenuta Campo al Signore is the first in Bolgheri to join the new sea refinement project for the bottles of Rosato DOC and Rosso DOC, carried out at a depth of 50 meters in the marine protected area of Portofino in collaboration with the company Jamin srl and the University of Agriculture of Florence.
Refined for over 180 days at a pressure of 6 bar in an underwater cellar using techniques developed by Jamin, an engineering company for underwater refinement techniques for wines and spirits, it “lands” in its first UWW version from 10 June 2022.
Tenuta Campo al Signore has always been attentive to sustainability and Jamin, with his project, proposes a sustainable model with a refinement method aimed at reducing land consumption and CO² emissions through traditional energy-intensive systems, promoting, with the support of the Distav study in Genoa, a zero-impact approach that guarantees the protection of natural areas and energy savings, with the use of natural resources such as underwater environments.



A color that almost recalls Orange wines. On the nose an unexpected complexity evokes ripe red fruits and spicy notes. In the mouth it is soft and elegant, with a persistence that brings us back to hints of red fruit jam. In the center of the mouth we find it elegant, soft and fine. In the finish a great shoulder of hard components, great flavor and good freshness.



Alcoholic fermentation and maceration
The destemmed bunches are not pressed so as to respect the maximum integrity of the skins. During the alcoholic fermentation, frequent punching down is carried out to facilitate the extraction of aromas, colour and tannins from the marc. Once the maceration, which varies from 10 to 14 days, is completed, the racking is carried out. Cabernet Sauvignon and Petit Verdot are vinified with the stems.
Malolactic fermentation and refinement
After racking, the wine is racked and undergoes malolactic fermentation. This lasts about 10 days and occurs at a temperature of 22°C.
CAMPO AL SIGNORE DOC Bolgheri is refined in 500-litre oak barrels;
before being released for consumption it spends at least 6 months in the bottle.
Main analytical parameters
Grapes Cabernet Sauvigno, Merlot, Petit Verdot
Alcohol content 14% vol.
Total acidity 5.60 g/l expressed as tartaric acid
pH 3.30
Sugars < 1 g/l
0.75 lt and 1.5 lt glass bottle formats.
Rosé DOC Bolgheri - UWW

On the nose, ripe red fruits, cherry in syrup and spicy notes. In the mouth it is soft and elegant, with a persistence that brings us back to hints of red fruits, in particular raspberry and small berries in jam. In the center of the mouth we find it elegant, soft and fine. The great balsamic nature of the product and the good freshness are striking on the finish.



Alcoholic fermentation and maceration
The destemmed bunches are not pressed so as to respect the maximum integrity of the skins. During the alcoholic fermentation, frequent punching down is carried out to facilitate the extraction of aromas, colour and tannins from the marc. Once the maceration, which varies from 10 to 14 days, is completed, the racking is carried out. Cabernet Sauvignon and Petit Verdot are vinified with the stems.
Malolactic fermentation and refinement
After racking, the wine is racked and undergoes malolactic fermentation. This lasts about 10 days and occurs at a temperature of 22°C.
CAMPO AL SIGNORE DOC Bolgheri is refined in 500-litre oak barrels;
before being released for consumption it spends at least 6 months in the bottle.
Main analytical parameters
Grapes Cabernet Sauvigno, Merlot, Petit Verdot
Alcohol content 14% vol.
Total acidity 5.60 g/l expressed as tartaric acid
pH 3.30
Sugars < 1 g/l
0.75 lt and 1.5 lt glass bottle formats.
Volante DOC Bolgheri - UWW
