The moment you taste a Stella di Campalto wine, you realize these defy any preconceived notions you may have of the rich Sangiovese Grosso varietal in Montalcino. Many of these parcels contain high sand and white quartz concentrations, and strong breezes come down from Mount Amiata, a former volcano. A river in close proximity to the estate also plays a role, especially helping temperatures dip low at night, preserving the much-needed acidity.

Fermentations are in old open-top wood casks, with 45-minute pump-overs four times per day, surely an element to the soft tannins. The wines follow traditional methods of long, slow ferments (30+ days) and are aged in botti with a tiny addition of old barrique.