Choose wine that is 100% good, indigenous and Tuscan. Ranuccio Neri’s word.
INTERVIEW WITH RANUCCIO NERI
Who is Ranuccio Neri?
I was born in Siena in 1966, where I grew up and attended school through the scientific high school diploma in 1984.
What did you study after leaving school?
I earned my degree in Agricultural Sciences with top marks, specialising in Viticulture and Oenology, from UCSC in Piacenza, with a thesis on Sangiovese at Professor Mario Fregoni’s Institute of Viticulture.
I worked as a consultant in several wineries, including Nipozzano di Frescobaldi and Castello di Ama, while also working at the family estate in Campriano.
In 1995/96, I went to California on a scholarship at UC Davis and completed a work placement at Gallo Winery.
I completed my technical training at the University of Bordeaux through winemaking courses led by Professor Gilles de Revel.
When did you start working at Campriano, the family estate in the municipality of Murlo?
While at university, I gained work experience during the harvests, then began working full-time in 1994—the year my father Achille and I created the Campriano brand and began marketing its products.
What technical decisions did you make regarding the wines and products of Campriano?
I chose to renew the vineyard while preserving Tuscany’s indigenous and traditional grape varieties (Sangiovese, Canaiolo, Ciliegiolo, Malvasia del Chianti, Trebbiano Toscano), reducing yields and seeking to produce wines that are easy to drink and pair well with the local cuisine.
In the cellar, I have sought to improve cleanliness and fermentation processes, aiming to produce wines that are more elegant than powerful, in keeping with what our land and climate have to offer.
How did the idea of opening a restaurant come about, and how was “Amici di Campriano” born?
In 2004, I opened the estate restaurant by reservation, and in 2006 I took over its direct management.
In 2012, I opened a shop in Monteroni d’Arbia selling our products directly to customers.
In 2018, I brought the two together by opening a bar and kitchen in Buonconvento, where wine and food were to be the central theme, alongside products from other local farmers—the “Amici di Campriano”.
Why “Amici”, and what do you offer visitors?
Friendship is very close to my heart, with the table and wine as ways of sharing time. Many people who work in the wine industry are also regular customers at the restaurant.
The kitchen is open for lunch (12.00 - 15.00) and generally serves people who work and travel along the SS2 Cassia. We have aimed to create a welcoming place for a break or a working lunch. The bar and shop opens at 7.00 and offers products from the estate as well as those from nearby producers.
Those who have lunch with us can taste our wines, which they often go on to buy thanks to their pairing with simple, unpretentious food.
My inspiration was somewhat the French “routiers”, with a menu that changes every day and consists of simple dishes rooted in tradition. In the two dining rooms and on the outdoor terrace, we have both separate and shared tables, depending on the space available.
