Campaccio Toscana IGT

Terrabianca is located in the heart of Chianti Classico (about 12 kilometers outside of Siena and 15 kilometers outside of Florence), in an area with unusual terrain whose characteristics inspired the name: “Terra Bianca” actually means “white terrain” in Italian and it refers to the light color of the soil. After eight hundred years (when this soil and property seems to have been first mentioned), there is still a strata of chalk, sand and clay, which is predominantly calcareous, and it lends itself to the making of gorgeous wines. Roberto Guldener and his wife Maja currently own the winery and have greatly invested in the vineyards, replanting, researching and selecting clones that would thrive in this soil. Since 1988, the winery has grown to 124 hectares (307 acres), with hillside vineyards, manicured olive groves, and thick woodlands at an altitude of 250-500 (820-1,640 feet) above sea level. The vineyards are all high density and the choice of clones aims to bring out the best in each individual terroir. Owner Roberto Guldener believes that “Wine is a lifestyle, a creation that needs to match life; this is what makes it so fascinating. In our cellar, we have all the vintages produced from 1989 onwards: our history, a life dedicated to wine.” Terrabianca has a second property in the warm mineral-rich Maremma, 43 miles away, called Il Tesoro (“Treasure”, in Italian). This second estate is home to 4,000 olive trees, some of which are 350 years old, as well as Sangiovese, Merlot and Cabernet Sauvignon vineyards; the latter two varieties are particularly suited to this distinct terroir. All of the grapes are transferred to Radda within a few hours of picking, where they are vinified and bottled.

Campaccio was created to express the Terrabianca philosophy to its fullest. It is the most representative of the estate, and exemplifies its originality of flavors and aromas.

It is made from a blend of Sangiovese, Cabernet Sauvignon and Merlot grown in two vineyards in Radda in Chianti (Calcareous-cretaceous substrata of sand and clay) and Massa Marittima in Maremma (loamy- texture soil evolving towards red earth). The grapes are meticulously selected before being vinified in stainless steel. Campaccio ages in French oak for about twelve months and in bottle for at least twelve months. Complex, elegant, with full body and smooth tannins.

Wine exported to

Bermuda, USA, New Zealand, Puerto Rico

Most recent awards

  • 2013 | Vinous93
  • 2013 | Wine Advocate93
  • 2013 | Wine Spectator92
  • 2013 | James Suckling94
  • 2008 | The International Wine Review92
  • 2009 | International Wine Cellar90
Grape Varieties:

Sangiovese, Cabernet Sauvignon, Merlot

Fermentation container:

Stainless steel

Length of alcoholic fermentation:

Two weeks

Type of yeast:


Fermentation temperature:

28-30 °C (82.4-86 °F)

Maceration technique:

Traditional whit délestage

Length of maceration:

Two weeks

Malolactic fermentation:


Fining agent:

Vegetal gelatin

Aging containers:

Oak barrels

Container size:

300 L

Container age:


Type of oak:


Bottling period:


Aging before bottling:

12 months

Aging in bottle:

12 months


Natural Cork



Vineyard name:


Vineyard location:

From vineyards located in Radda in Chianti and Massa Marittima, Maremma, Tuscany

Vineyard size:

25 hectares (62 acres)

Soil composition:

Calcareous-cretaceous substrata of sand and clay in Radda and northwestern exposure and loamy-textured soil and red earth in Maremma

Vine training:

Spurred cordon


350-412 meters (1,150-1,350 feet) above sea level in Radda, 260 meters (650-850 feet) above sea level in Massa Maritima

Vine density:

2,260-2,510 plants per acre




Southwestern in Radda and northwestern exposure in Maremma

Years planted:


Age of vines:

8-20 years old

Time of harvest:


First vintage of this wine:


Total yearly production (in bottles):


Tasting notes:

Lively, deep ruby color; bouquet of brushwood and berry fruit, cocoa, toasted almonds and leather; structure, concentration and freshness are perfectly balanced on the palate. Complex, elegant, with full body and smooth tannins.

Serving temperature:

Best served at 16-18 °C (60.8-64.4 °F).

Food pairings:

Pairs well with red meats, game, and aged cheese.

Aging potential:

Over 15 years


Alc. cont. 13.5% by vol.


Vittorio Fiore