To produce the Carmignano DOCG “Villa di Capezzana” Capezzana fermentation took place in stainless-steel tanks for seven days, followed by a 13-day maceration on the skins at temperatures between 26-28°C. Then, the wine was transferred into French oak for malolactic fermentation. 70% of the wine was aged in 3.5 hectolitre tonneaux for 12 months and the remaining 30% in larger barrels for 16 months. The wine was then blended and bottled before a further 12 months ageing prior to release.
Grapes are grown on the estate’s 104 hectares of organically-farmed vineyard in the Carmignano zone. Vines are situated at 100-200 metres above sea level, facing south and south-west. Soils are schistous clay and limestone.
Capezzana, situated in the Carmignano zone to the west of Florence, is owned and run by the Contini Bonacossi family, the latest in a long line of owners. In fact, in the archives in Florence, they discovered a contract for the rent of vines and olive groves at Capezzana signed in 804 AD. Today, the responsibility for ensuring the continuation of such longevity lies with the fourth generation of the Contini Bonacossi family, with Beatrice looking after all marketing and communication aspects and her sister Benedetta in charge of winemaking. Franco Bernabei is their consultant winemaker, and his contribution and presence has given the wines additional focus and personality. The estate has 80 hectares of vineyard and 30,000 olive trees, all of which are farmed organically (the wines are certified organic from the 2015 vintage onwards).