Campo alla Sughera di Knauf die Knauf srl sas

Localita Caccia al Piano 280, 57022 Bolgheri (LI)
Telephone +39 0565 766936
Fax +39 0565 766938

This company is co-exhibitor of
Der Feinschmecker

Hall map

ProWein 2018 hall map (Hall 16): stand H61

Fairground map

ProWein 2018 fairground map: Hall 16


Exhibitor Categories

  • 02  Exporter
  • 02.01  Europe


  • 02  Exporter
  • 02.03  USA


Our range of products

Product categories

  • 01  Wines (according to cultivable areas)
  • 01.01  Europe
  • 01.01.09  Italy
  •  Toscana

Our products

Product category: Toscana


Developed as recently as 2006, this is the most recent of my wines to be developed, but one of the most prestigious and one that I am particularly proud of, which is why I wanted it to take my name. A serious, single-variety red, meaning it is produced with, and from, a single grape variety. Campo alla Sughera is 100% Petit Verdot! This is special, in itself, since this is not a variety that can be grown and ripened to perfection just anywhere. What I mean is that after comparing various grapevines in various climactic contexts over a six-year period, my experts concluded that, for my particular corner of Tuscany, Petit Verdot was the winner. Even though few would have seen this victory coming, we have established that on my estate, this grape manages to express itself with unusual elegance and balance. Bear in mind that in the Bolgheri area, up to the mid-1990s, nobody – or virtually nobody – had heard of Petit Verdot. It turns out that in terms of cultivation, productivity, wine-making potential, soil-type and climate, this area is prime Petit Verdot habitat.

Before it can be declared ready to drink and enjoyed at its best, my Campo alla Sughera red has to be aged for four long years: two years in oak, two in the bottle.
Trust me, it’s worth the wait. As they say in one of my favourite films, Pane e Tulipani
(Bread and Tulips): “The best things take time. You need to know how to wait.”

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Product category: Toscana

DOC Bolgheri Rosso Superiore

My firstborn, Arnione, first saw the light of day back in 2001. Classed as a Bolgheri Rosso Superiore and made with Cabernet Sauvignon, Cabernet Franc, Merlot and Petit Verdot grapes, it is an elegant, powerful character, as any wine made with this particular combination of grapes needs to be. The acclaim this blend has received owes much to the unique character of my vineyards’ particularly sandy soil, which allows the various grapes that go into this wine to express themselves with greater compositional harmony, and avoid strident excesses and structural imbalance. Another key factor is the barrels, which are carefully selected for the purity of their composition and unique balance of aromas and tannins, bringing us closer to our ultimate ideal of contained, carefully modelled power.
The name is a reflection of this desirable character. It refers to an “ovule of alabaster”, the geological formation of gypsum that produces the finest varieties of plaster, a material closely associated with the city of Volterra, but also with my family, which has made its name in the plaster extraction and processing industry and the production of cutting-edge building systems using this very material.

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Product category: Toscana

Bolgheri Rosso DOC

In contrast to the wines normally associated with the Bolgheri Rosso denomination, I consider this a wine of some substance, so much so that it is aged for a minimum of 12 months in barrels that have previously been used for my Arnione wine. Adèo is made with Cabernet Sauvignon and Merlot grapes from fully mature vineyards. These grapes are treated to the same processes of selection, both on the vine and in the winery, as we use for our Arnione wine. As you might well imagine, the result is miles from the idea of a simple, conventional, entry-level wine. You might consider Adèo a sort of second son, a favourite apprentice who, in some vintages, comes close to matching the sensory qualities of our Arnione.

ADÈO takes its name from a Greek essayist of the 3rd century BC.
Born in Mytilene, Adeus, as he is known in English, was the author of various treatises including one on sculpture and another on the art of winemaking.

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About us

Company details

My winery uses systems that, for all their modernity, have their roots firmly bedded in long-established traditions. Take the vertical construction of the buildings, which allows us to use the force of gravity itself to create movement in the crushed grapes, musts and wines. And even though my maceration vats are equipped with the most sophisticated mechanisms for punching down the cap, we have reclaimed a very old, yet very effective maceration technique, manually “pumping” the wine over the cap. This prevents any of the cap from remaining dry, which would impede the transfer of the precious substances in the skins. The strict temperature controls, which accompany every stage of production, are an altogether more modern affair. For ageing the wine, much thought has gone into choosing different types of wood and identifying ideal wood/grape combinations. After many repeated, painstaking experiments, I now boast a stock of the finest wooden barrels. They are produced with different woods from the most renowned French forests, which have been seasoned for at least three years outdoors. These barrels, which are particularly pure in terms of their composition, lend the fruity notes in my wines a subtle sweetness, resulting in a profile of exceptional elegance and refinement in the final product.

Perhaps I can explain that better: after the grapes are destemmed and lightly pressed, each separate, temperature-controlled, steel maceration vat is fed from above without the use of pumps or screwpumps. Maceration lasts for roughly 12-15 days with an intense regime of pumping the wine over the cap and punching the cap down. The temperature is monitored and regulated throughout the process. After it is devatted and racked for the first time, the wine is poured into the barriques in which it undergoes the process of malolactic fermentation.

Everything is done in keeping with the tenets of contemporary winemaking in Italy and around the world, and is rooted in the regulations governing the production of DOC Bolgheri wines produced with Merlot, Cabernet Sauvignon, Cabernet Franc, Petit Verdot, Sauvignon Blanc and Chardonnay grapes. Our planting system is particularly innovative for this part of the world. Yield is low (around 800 g per plant, and roughly 6,000 kg per hectare), with a high plant density (1.30 by 0.85 m, with low, spurred-cordon training) and a high number of plants per hectare (c. 9,500).

Not everybody knows what malolactic fermentation is, and why the wine from each grape variety is refined separately.

What is malolactic fermentation?

After the first maceration and devatting, and an initial process of drawing the wine off the lees, almost all of my red wines are transferred to wooden barriques. This is done at a relatively early stage with the basic aim of allowing the famous “second fermentation” to take place in wood. By the time this fermentation process takes place, the wine is already “dry”, by which I mean, the sugars have all been converted. However, the wine still has a substrate of hard, unpleasant acidity. During malolactic fermentation these flavours gently soften and grassy tastes and aromas are largely eliminated. Malolactic fermentation in the barrel also contributes to a better synthesis of the wood and fruit notes.

Why is each batch of wine from different grapes refined separately?

When making our red wines, each of the constituent wines – i.e. the wine from each grape variety used in the blend – is aged separately (for a minimum of 12 months in the case of Adèo, 18 months in the case of Arnione and 24 months for our Campo alla Sughera) in new barriques of French oak, that have undergone varying levels of toasting.
This being a key stage in the wine-making process, we mature each batch of wine from each grape separately (and there are quite a number of them, given the various grape/vineyard combinations in play) with a view to identifying the best possible combinations of wood and grape.
Every grape responds differently to the variables – type of wood, length of ageing period, level of toasting – and it is by enabling, rather than suppressing, this response that we can achieve the best results.
Having obtained the best possible “responses”, we seek the unique and – we hope – definitive overall answer as we proceed with the final assemblage.
This definitive blending is carried out before the wine is bottled. Our wines are aged in their bottles for a minimum period of 3 months, in the case of Adèo, or 12 months for Arnione and 24 months for Campo alla Sughera. Our white Achenio wine rests on the lees for six months in oak casks. After it is blended and bottled it is aged for a minimum of a further six months in glass.

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