13,5 % vol.


The name to mark the terroir, comes from the localitysituated within the citadel of Loppiano. Wine, obtained from the vinification of Chardonnay grapes grown using organic farming methods.The Grapes harvested in boxes in the first ten days of September are subjected to soft pressing to extractthe flower wine, the noblest, and thus obtain quality. Fermentation and subsequent ageing take place insmall 500-litre French oak barrels.To the eye it is straw yellow with greenish hues. The nose reveals hints of tropical fruit together withpleasant notes of vanilla. The taste is full, savoury and balanced with a sweet and persistent finish.It should be served at a temperature of 10 – 20°C in combination with dishes based on fish, crustaceans andwhite meats, starters and medium- aged cheeses.

Organoleptic examination

Grapes: 100% Chardonnay Vineyard: Il Noce Color: straw yellow with greenish reflections Aromas of tropical fruit and pleasant vanilla notes. The palate is full, balanced, and savory with a sweet and persistent finish.


After alcoholic fermentation in steel tanks, it is aged for at least six months in 500-liter French oak tonneaux. During this period, it gains complexity and structure.


Campogiallo, made from organically grown Chardonnay grapes, is distinguished by its quality and finesse. After soft pressing of the grapes harvested in September, fermentation and ageing in small 500-litre French oak barrels follows. Straw yellow in colour with greenish highlights, it offers notes of tropical fruit and vanilla. The taste is full, savoury and balanced, with a sweet and persistent finish. Perfect with fish dishes, shellfish, white meats, aperitifs and medium-aged cheeses, it should be served at 10-12°C.

Production Area

“il Noce” vineyard, Chardonnay grapes, harvested by hand.


It pairs well with a wide variety of foods: shellfish, mollusks, fish, white meats, and pasta dishes in general.


Loc Tracolle 2, LOPPIANO – 50063
Figline e Incisa Valdarno – Firenze (Italy)