Buccia Nera Tenuta Di Campriano Chianti 2019 ~ Chianti, Italy
94/100 - 5StarWines - the Book - Vinitaly (2016 vintage)
92/100 - Raffaele Vecchione - WineCritics.com (2016 vintage)
16.5/20 Vinum Wine Magazine (2016 vintage)
Bronze Decanter World Wine Awards (2016 vintage)
Multi award winning wine
Sangiovese 85%, Merlot 7.5 %. and Cabernet 7.5%
Raffaele Vecchione - WinesCritic.com "Precise on the nose, it seduces in its sensorial fragrance with lively notes of raspberries, currants and cocoa powder. Medium-full body, rustic and bold in the center of the palate with poorly refined tannins and a sharp finish. True expression of the most genuine Tuscany. Better from 2021."
5StarWines - the Book - Vinitaly "Inviting aromas of wild berries, leather and herbs; compact structure with sturdy tannins and accentuated acidity, ends with fine spicy aromas."
The Wine Enthusiast "Made entirely from organical Sangiovese, this opens with dark-skinned berry and baking spice aromas, with an earthy hint of underbrush. The straightforward, juicy palate offers red plum, clove and cinnamon touches alongside polished tannins."
The Winemaker - "At the palate it is very soft, followed by a good sense of volume that fills the mouth well. Tannins are present but enveloping and warm sustained by good acidity that lets predict a good aging potential. Good persistence and length that completes the tasting leaving the mouth pleasantly dry. The nose is intense with hints of black berries and plums, then opens with spicy aromas of cocoa and licorice."
Buccia Nera is an award winning, organic winery is situated on the hills beyond the city of Arezzo, in the heart of Tuscany, Italy. The winery has 60 hectares of vineyards and olive yards extended from 200 mt to 500 mt obove sea level. The name 'Buccia Nera' means 'Black Skin' and is from family’s nickname, and the black skin of Sangiovese grapes they produce.
Buccia Nera has been organic since 2002 when all chemicals, pesticides and insecticides were eliminated. Buccia Nera is known for upholding the principles of organic farming, sustainability, water and energy conservation.
The winery hand picks all of its the grapes allowing the preservation of the quality of the grapes. Vinification is also done naturally, without the use of additives, but by controlling the temperature of the tanks. Carefull and limited use of sulphur enables the wines to have a very low quantity of SO2.
The Chianti region is located in Tuscany, that romantic area of central Italy known for its sweeping landscapes, burning hot sun and its wealth of art and food history. Like most other wines made in the Old World, Chianti derives its name not from the grape used to make the wine, which is Sangiovese, but from the region where it is made.
For a Chianti to be a Chianti, it must be produced in the Chianti region and be made from at least 80% Sangiovese grapes. While most Chiantis are 100% Sangiovese, some winemakers in the region like to blend the Sangiovese with a little Cabernet, Merlot or Syrah to soften the finished wine.