Camiliano is the experimental side project of the brains behind the Macea winery in Toscana Italy. Based just 20 minutes down the road Camiliano, Cipriano and Samuele were able to scale up their biodynamic production, growing classic Tuscan grapes and producing wines according to local tradition. Le Calocchie is 100% Vermentino, cold macerated for 24 hours before transferring the clear must to stainless steel tanks for fermentation.
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