Le Calle Campo Beo Toscano Rosso

Le Calle’s Campo Beo Toscano Rosso offers a raw yet graceful snapshot of Tuscany’s Maremma region. While far from the polished sheen of international Super Tuscans it is every bit as compelling.  Made by a tiny, family-owned estate near the slopes of Mount Amiata, Campo Beo is produced from organically farmed vines at elevations around 350–400 meters, grown on sandy clay and volcanic soils. The blend is anchored by Sangiovese, with smaller amounts of Ciliegiolo, Colorino, and a rotating cast of other heirloom varieties typical of the region. The grapes are harvested by hand, fermented with native yeasts, and aged in a mix of cement tanks and old neutral barrels, allowing the wine to evolve naturally without manipulation. In the glass, Campo Beo is bright, expressive, and earthy, offering a layered nose of sour cherry, red plum, sun-dried tomato, and Mediterranean herbs, underpinned by aromas of terra cotta, crushed rose, and forest floor. The palate is medium-bodied with Sangiovese’s signature acidity driving through a core of tart red fruit and fine, slightly gritty tannins. There’s a feral charm here, but also clarity and intention, the wine walks a tightrope between purity and wildness, freshness and depth. Built for the table, not the tasting room, it’s the kind of wine that feels native to its place and thrives alongside porchetta, pasta with ragù, grilled eggplant, or aged sheep’s milk cheese. Campo Beo doesn’t aim to impress through power or polish, but with authenticity, energy, and the kind of texture that speaks to both soil and hands. A genuine Tuscan original.