Antonio Camillo, Procanico 2019
Wild and incredibly enticing aromatics lead to a palate with unbelievable texture and drive. Yum! A bit more serious than you'd expect at this price point for skinsy wine, something to be thankful for. There's actually grip here, praise the lord, it's not just lurid orange for show. If you're just dipping your toes into skin contact you'll probably want some cheese to go with this guy.
An alluring nose of wild florals, deep citrus and nutty notes. Full bodied, heavily skin contacted with unbelievable grip. Lovely stone fruits and dried fruits and summer herbs.
Wine: ANTONIO CAMILLO Procanico
Producer: Antonio Camillo
Region/Country: Tuscany, Italy
Production Method: Organic farming. 15 days Skin contact prior to wild yeast fermentation. Aged in cement tanks on lees. Bottled without SO2
Style: Full with incredible texture and wild aromatics
Pairing Suggestion: Cheeses, Pasta dishes, pizza
Antonio Camillo bought two vineyards totalling 5 hectares in the area between Sovana and Pitigliano on the border with Lazio. He is now up to 9 hectares and the vineyards are situated in various locations, for different soil and climate. They are only planted with varieties traditionally found in the Maremma: Vermentino, Trebbiano, Ansonica, Malvasia, Sangiovese, Ciliegiolo and Alicante. The wines are vegan.
From The Natty Boy
Antonio is a farmer first and foremost. He's based in the Maremma, which is a coastal Tuscan region made famous by the likes of Sassicaia and the other 'Super Tuscan' producers. These wines are the antithesis of those modern Italian icons - these are traditionally farmed and fermented the old way with no chemicals and no additions. All farming is organic and the winemaking very much hands off. He still manages to produce a raft of really clean and vibrant natural wines which is no mean feat! Procanico is a local white variety (Camillo only works with local varieties) that lends itself to skin contact winemaking. Here it spends 15 days (!) on skins before wild yeast fermentation in cement tanks, the wine also matures in cement tanks before bottling with a small amount of SO2. It's really wild and draws you into the glass, I think this is screamingly good value considering much of the 'orange' wine available below £20 is fairly boring. Herbaceous, vegetal notes combine really nicely with ripe stone fruit and dried citrus fruit character.
“I’ve been walking the vineyards of the Maremma for 15 years, and I’ve been making wines in some of the best wineries of the area. In the last nine years I contributed to the success of Poggio Argentiera, along with Gianpaolo Paglia and Justine Keeling. It has been a time where I grew professionally and where I developed the ambition of making some wines with my name and with my character. The area I’ve chosen is my homeland, where I was born and bred, the area of the “high” Maremma, near the villages of Manciano. It is a very Maremman area, but at the same time very different from the coastal area and even from the more inland Morellino di Scansano area. I strongly believe that in these locations we can make wines that can talk about their terroir and that can be easily recognizable for their character and their class, and I want to prove it”. Antonio Camillo