Toscana IGT Borgone 2024 Camigliano

What kind of wine is it

Toscana Borgone di Camigliano is a red wine made from a blend of Cabernet Sauvignon, Petit Verdot and Merlot grown in the estate’s vineyards. It stands out for its balanced and smooth style, with medium structure and well-calibrated tannins. Fermentation in stainless steel at controlled temperature helps to maintain aromatic precision and results in a fruity and spicy profile. This wine suits various occasions, is ready to drink and naturally pairs with flavorful dishes.

Where does it come from

The grapes come from the estate vineyards in Camigliano, Tuscany. The local conditions promote steady ripening and clear aromas. This Bordeaux-inspired blend finds a natural balance between fruit, spice and flavor persistence here, maintaining a modern and clean style.

How it is produced

The winemaking process includes alcoholic fermentation in stainless steel at a controlled temperature of 25–26 °C, with skin maceration for 8–10 days. After fermentation, malolactic conversion occurs in steel, helping to stabilize the wine and round off the acidity. Aging and bottling in steel preserve the aromatic clarity and make it an easy-drinking wine.

Tasting notes

In the glass it shows a deep and compact red color. On the nose there is a clear bouquet of ripe red fruits, sweet spices and a subtle vegetal note typical of Bordeaux varieties. The palate opens soft, with fine and well-integrated tannins. Acidity supports the sip, making it precise and pleasant. The finish is balanced, with medium persistence and fruit and spice notes in keeping with the stainless steel vinification.

Pairings

This red wine pairs seamlessly with cured meats, semi-mature cheeses, crostini and bruschetta, thanks to its soft tannins and ripe fruit that do not overpower the flavors. It also works well with flavorful white meats, light roasts and pasta with not-too-rich ragù, where the acidity ensures a clean palate. Regionally, it accompanies Tuscan cuisine such as pappardelle with wild boar ragù and supports the dish’s spice and succulence. It’s also excellent with a mixed platter and warm bread with extra virgin olive oil.

When to serve it

It is best enjoyed when looking for a balanced, approachable red, ideal for informal lunches and dinners or by the glass. Serve at the suitable temperature for a young red, even after short aeration to soften its spiced character. Its consistency makes it a reliable choice year-round, especially during the milder seasons.