Poggio Landi estate, the producer of Campinovi, is 75 hectares of vineyards strategically positioned across Montalcino's most prestigious growing areas, including the hill of Montosoli. This diversity—spanning from historic northern vineyards to warmer southern plots in Castelnuovo dell’Abate—provides winemaker Giovanni Alberio and consultant Alberto Antonini with an exceptional palette of terroirs to craft their final blend with.

Acquired by Alejandro Bulgheroni in 2012, the estate underwent immediate conversion to organic farming methods, achieving certification by 2017. Following the ABFV philosophy of minimal intervention, fermentation occurs spontaneously using only indigenous yeasts—essential for preserving the vineyard’s unique fingerprints. The result is a totally irresistible Brunello di Montalcino that The Wine Advocate rated as highly as wines that cost more than three times as much!

Why You'll Love It

• Expert craftsmanship: Alberto Antonini once told us, “I want to make wines that are like a scrumptious bowl of pasta you can’t help but keep eating.” The UC Davis-educated Antonini is one of Italy's single most respected winemakers, balancing tradition and precision, and his Matura Group consults for quality producers on every continent where wine is grown.
  

• VALUE: This wine is identical to 2018 Poggio Landi, a 94-point organic Brunello that sells for over $60 and carries the same score as 2018 Canalicchio di Sopra ($75-140+), 2018 Le Ragnaie ($80), and 2018 Il Poggione ($56).
  

• The Wine Advocate raved about the wine, saying it “does a great job at putting bright fruit in the spotlight…Red cherry, raspberry and blackcurrant sit at the core of this wine. Those tones are neatly framed by light spice, pressed rose and candied orange peel. This wine stands out in a crowd thanks to its lively primary intensity and its transparent Sangiovese characteristics.”
  

• Aging potential: While delicious now with a good decant, this structured Brunello will continue developing beautifully through 2035.
  

How to Serve It

• Serve at 58-62°F in Bordeaux or Sangiovese stems after a 45-minute decant.
  

• Drink now (with proper aeration) through 2035.
  

• Pair it with the Tuscan classics: bistecca alla fiorentina, wild boar ragù, or aged pecorino.