Doing our best for top-quality wines

Our vineyards

In the vineyard we work on the model of the “médocaine” method employed in the Bordeaux region, with a very high vine density combined with low vine height. We have also divided our vineyard into 15 microsites and 38 plots. In the interest of consistent quality, the grapes are harvested in the traditional style at the vine on the basis of the low-yield principle, a time-consuming but rewarding process.

Our cellar

In the cellar, too, we work in harmony with nature and take advantage of the natural laws – like gravity. The use of the latest equipment is combined with gentle processing methods and a spirit of experimentation. Vinification is performed with the greatest care and without any time constraints. We ensure that the wines in the cellar are given the time they need to mature in peace. In this context, the use of various barrels and toasts is an ongoing process of further development.

Wines of distinction

After more than fifty years of wine-growing in Germany, the Knauf family of entrepreneurs from Franconia saw their dream come true twenty years ago in the form of a wine estate in the Italian region of Tuscany. At Campo Sughera, Isabel Knauf and her cousin Frederick Knauf are today pursuing a clear goal: making elegant wines with a distinctive identity – including one of the most popular Bolgheri Doc Superiore.

Our cellar

Campo alla Sughera winery was designed by winemaker/designer Jerome Michelin, who over the course of his long career has designed prestigious wineries such as San Felice , Volpaia , Badia in Coltibuono , Lageder and the new Cantina Produttori Bolzano.
The cellar is designed over three levels, reaching up to 10 meters of profound to take advantage of the force of gravity and avoid the use of mechanical pumps in the initial phase of filling the tanks and in the release phase.
We have tried to achieve solutions that respected full integrity to the maximum and allowed their full qualitative expression.
The maximum functionality and rationality in terms of the processing of grapes, musts and wines.
The grapes thus selected pass by fall from the crusher stemmer in the wine tanks that are located at the lower level simply by exploiting the force of gravity without the help of mechanical pumps.

Our Barricaia

The cellar also has two refining areas for barriques and for refining bottles completely below ground level for a total of 1100 square meters.
The barriques refining areas are divided into a first barricade that is used as a malolactic fermentation area (since it is possible to heat this environment) and a 500 sqm aging barricade that can hold more than 1000 barriques.
The extension of the refining areas 10 meters below the level of the floor allows us to naturally maintain the ideal temperature and humidity to allow our wines an optimal refinement in wood before and followed by ageing in bottle.