Description

The first vintage of Brunello di Montalcino Caparzo dates back to 1970, years in which the situation of the denomination was totally different from the current one. In fact, at the time there were only 13 existing cellars in Montalcino, and this figure places Caparzo among the historic companies in the production of Brunello. The peculiarity of Brunello di Montalcino Caparzo is certainly the origin of the Sangiovese. The company, in fact, is one of the very few wineries in Montalcino that boasts ownership of vineyards in the different geographical areas of the production area. What might appear to be a simple detail actually turns out to be an important plus, given that thanks to the different positioning of the vineyards Caparzo can make the most of the different microclimates and terroirs present in Montalcino. The grapes harvested in the vineyards distributed throughout the area are carefully selected, in order to create the conditions for a complex wine that combines all the characteristics that make Brunello one of the most appreciated wines in the world. AREAS OF ORIGIN OF THE GRAPES: -Location “Caparzo”, altitude 220 meters, northern area: 8 hectares. Soil: Pliocene formation, sedimentary, sandy-clayey. -Location “La Caduta”, altitude 300 meters, south-west area: 7 hectares. Soil: arenaceous shale formation, loose and rich in skeleton. -Location “Il Cassero”, altitude 270 meters, southern area: 6 hectares. Soil: Pliocene formation with a sandy-stony or schistic-clayey matrix. -Location San Piero – Caselle altitude 250 meters, east area: 2 hectares. Soil: sandy clayey. HARVESTING: manual. ALCOHOLIC FERMENTATION: particular attention during the first two days of the fermentation period to the seeds which are eliminated if they are not sufficiently ripe. The operation is possible thanks to our technologically advanced fermentation tanks. The alcoholic fermentation lasts 7 days at a controlled temperature between 28 and 30 °C followed by delestage and pumping over. Since the skins are particularly valuable, the period of contact with them is extended for another 10/15 days. MALOLACTIC FERMENTATION: spontaneous, at a controlled temperature between 20 and 24 °C, and immediately following racking. AGING IN WOOD: minimum 2 years. AGING IN BOTTLE: minimum 4 months. ALCOHOL CONTENT: 13.50% vol. ACIDITY: between 5 and 5.5‰ AGING CAPACITY: Over 30 years. FIRST YEAR OF PRODUCTION: 1970 COLOR: ruby ​​red, tending towards garnet with ageing. BOUQUET: penetrating bouquet, very broad and varied, with hints of berries. TASTE: dry, warm, well supported, harmonious, delicate and austere at the same time, persistent. FOOD PAIRINGS: roasts, grilled and spit-roasted meats, game, braised meats, mature cheeses. SERVING TEMPERATURE: 18 °C, better if uncorked 1 – 2 hours before serving.