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The distinguishing characteristic of Caparzo's Brunello di Montalcino is clearly the origin of its Sangiovese. Indeed, the estate is one of the few in Montalcino that has vineyards in the various geographic areas of the Appellation. What might seem to be just a detail is instead quite positive, because the different locations of Caparzo's vineyards allow the estate to draw the most from the different microclimates and terroirs present in Montalcino. The grapes are hand picked from the three vineyards and then primary fermentation takes 7 days. The wine then spends another 10 to 15 days on it's skins and then into large old oak for 2 years. A sensational release from a sensational vintage. Ample and expressive on the nose, it shows nuances of red plums, wild berry fruit, clove and a wonderful Mediterranean herb character. The is medium to full-boded with well-extracted ripe tannins coating the palate. There is a gorgeous long chocolatey finish to this, intense but focussed! Excellent now, but should become even more impressive as it evolves over time.
Pair with a rich Osso Bucco or a Wild Boar ragout.
Varietal / Blend: Sangiovese
Decant: We insist!
Farming Practices: Conventional
The history of Caparzo dates back to the end of the sixties, when a group of friends, fond of Tuscany and of wine, purchased an old ruin with vineyards at Montalcino. We are at the dawning of Brunello di Montalcino, the Association has just been set up and the producers-bottlers are only 13. The farm estate was renovated, modernised and new vineyards were planted. In a short time, Caparzo was able to impose itself on the market of Brunello. Thirty years passed from the first rows of vines and from the first cellar experiences. In 1998, the farm estate came to a turning point when Elisabetta Gnudi Angelini purchased Caparzo. She immediately carried out her objectives: combine tradition with innovation to create a high-quality wine, expression of an excellent territory, with the help of her son, Igino, and daughter, Alessandra.