Ruby colour, tending towards garnet with age. A complex and ample bouquet, wild berry fruit, tea leaf and orange peel. Palate is dry, firm, both delicate and austere. Very long length and persistent tannins on the finish. Classic Brunello.
The grapes to produce the Brunello di Montalcino DOCG Caparzo are sourced from 4 different Brunello vineyards: Caparzo, La Caduta, Il Cassero and San Piero. During the first two days of the fermentation, special attention is paid to the seeds, which are eliminated if they are not ripe enough. The primary fermentation takes 7 days, at controlled temperatures between 28 and 30 °C, and is followed by delestages and pump overs. Because of the superb quality of the skins, the wine is kept in contact with them for a further 10/15 days. The wine is aged for 3 years in the traditional 80 hectolitre Slavonian and 50 hectolitre French oak, followed by at 1 year ageing in bottle before the wine is released.
Established in 1970, Caparzo is one of Montalcino’s historic wineries, and is amongst those that contributed to the fame of Brunello di Montalcino. Purchased by the current owner Elisabetta Gnudi Angelini in 1998 after a period of dilapidation, she was determined to grow, improve, and develop the estate back to its former glory. Investment and modernisation of the vineyard, with the help of winemaker Massimo Bracalente, have all ensured that Caparzo is now enjoying a comeback as a top Brunello producer. The Caparzo estate covers 200 hectares, including 90 hectares of vineyards where 9 are designated for Brunello. The 9 hectares of Brunello are distributed throughout different hillsides in the DOCG, ranging from 220 to 300 metres above sea level. Owning vineyards in Caparzo, La Casa, La Caduta, Il Cassero, and San Piero Caselle, which constitute almost all of Montalcino’s best areas, is a defining feature of the Caparzo estate. This selection of the best vineyards, allows Caparzo to draw the best fruit from every vintage. Found in the north east of the Brunello zone on the hill of Montosoli and with the famous galestro soils, La Casa is often considered to be one of the most prestigious sites in the appellation. In 1977, Caparzo introduced the concept of Cru to Montalcino, vinifying the grapes from the La Casa vineyard separately, to showcase their high-quality and uniqueness.
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