“Camoi” Tenuta Col Sandago
Delle Venezie IGT

(Typical Geographical Indication)

On the southern side of Col Sandago, a natural spring brings its water to the meadows on the valley floor, feeding their calcareous, clayey soils all year round. The name “Camoi” comes from the essence of these wet fields, “moi” meaning “moist” in the local dialect, and it identifies the area above the spring, dotted with oak woods and the vineyards where the typical red grape varieties of the territory are grown.

Camoi is a long-lived, intense red wine obtained from Cabernet Sauvignon and Merlot varieties.

Hand-picked during the first ten days of October, grapes are pressed and destemmed before undergoing red fermentation with maceration of the skins, which are left in contact with the must in oak vats for about three weeks. The aging period is 20 months in oak tonneaux and 6 months in the bottle.

The final result is a wine that can be confidently paired with any course, defying the passing of time and years thanks to its persistence and longevity.


The vibrancy of its red color is reflected in its ample aroma, with scents of blackberries and cherries and a hint of spices.
Camoi is a constant wine, capable of offering its good structure each year: a lingering flavor that reveals silky, close-knit tannins.
Born as a wine to be paired with food, Camoi is an ideal accompaniment to flavorful, distinctive second courses – excellent with roasts and game as well as aged cheese; it is to be served at 16-18 °C, preferably after decanting it for at least an hour.


TYPE: red wine.
GRAPE VARIETY: red grapes typical of the region.
PRODUCTION AREA: Tenuta Col Sandago’s “Camoi” vineyard in Susegana (TV).
SOIL: calcareous, clayey, with sandstone subsoil.
EXPOSURE: south.
ALTITUDE: 250/300 m a.s.l.
TRAINING SYSTEM: Guyot and single-arched cane.
PLANTING DENSITY: 5.000 vines per hectare.
YIELD: 1.5 Kg per plant, 7.500 Kg/hectare.
HARVEST: grapes are hand-picked during the first ten days of October.
VINIFICATION: pressing and destemming followed by traditional red fermentation with maceration on the skins for 12-15 days at 26-28° C and daily pumping over. Malolactic fermentation follows.
AGING: 16 months in 500-litre oak barrels, half of which are new and half of which have been used once or twice before. Followed by bottle-aging for at least 6 months.
ACIDITY: 5.2 g/l