Toscana IGT Borgone 2024 Camigliano

What kind of wine is it

Toscana Borgone di Camigliano is an organic 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 body and refined tannins. Fermentation in stainless steel at controlled temperature helps preserve aromatic accuracy and gives a fruity and spicy profile. This wine easily adapts to different occasions, is ready to drink, and naturally pairs with flavorful dishes.

Where it comes from

The grapes come from the vineyards of the Camigliano estate in Tuscany. The terroir favors regular ripening and clear aromas. The Bordeaux-inspired blend finds a natural balance here between fruit, spice, and palate persistence, maintaining a modern and clean style.

How it is produced

Vinification involves alcoholic fermentation in stainless steel at a controlled temperature of 25–26 °C, with maceration on the skins for 8–10 days. After fermentation, malolactic conversion occurs in steel, helping to stabilize the wine and round out the acidity. Aging and bottling in steel enhance aromatic clarity and drinkability.

Tasting notes

In the glass, it presents a deep and dense red color. On the nose, a clear bouquet of ripe red fruit, sweet spices, and a subtle vegetal note typical of Bordeaux varieties. The palate entry is smooth, the tannic structure is fine and well-integrated. Acidity gives definition and makes each sip balanced and pleasant. The finish is harmonious, with medium persistence and a return of fruity and spicy notes in line with its vinification.

Food pairings

This red pairs naturally with cured meats, medium-aged cheeses, crostini and bruschetta, thanks to soft tannins and ripe fruit that don't overpower flavors. It works well with flavorful white meats, light roasts, and pasta with not-too-rich ragù, where the acidity keeps the palate fresh. In a regional key, it complements Tuscan dishes like pappardelle with wild boar ragù and supports the spice and succulence of the dish. Also excellent with a mixed board and warm bread with extra virgin olive oil.

When to serve it

Best enjoyed when you're after a balanced and approachable red, ideal for casual lunches and dinners or by-the-glass service. Serve at the proper temperature for a young red, even after a brief aeration to soften the spicy profile. Its consistency makes it a reliable choice all year round, especially in spring and autumn.