Capanna
Rosso di Montalcino 2024
| Denomination | DOC Rosso di Montalcino |
|---|---|
| Size | 0,75 l |
| Alcohol content | 13.5% by volume |
| Area | Tuscany (Italy) |
| Grape varieties | 100% Sangiovese |
| Aging | In Slavonian oak casks of 20 to 32 hl for 6–10 months; followed by ageing in the bottle for at least 3–4 months. |
- Grape variety and appellation: Rosso di Montalcino DOC, 100% Sangiovese, 2024 harvest
- Characteristics: notes of fresh red fruit and vanilla; refined and easy-drinking style
- Winemaking: 18–20 days maceration, malolactic fermentation in Slavonian oak vats
- Ageing period: 6–10 months in Slavonian oak barrels, followed by 3–4 months in the bottle
- Food pairings and rating: ideal with ragù and roasts; rated 91/100 by James Suckling
Description
What type of wine it is
Capanna's Rosso di Montalcino is a Tuscan red wine with a Denominazione di Origine Controllata (DOC) status, featuring an intense ruby colour. It is made exclusively from Sangiovese grapes and aged in Slavonian oak barrels. Its profile is distinguished by a fresh and elegant style, capable of combining drinkability and complexity. On the nose, clear notes of red fruit emerge, enriched by a subtle hint of vanilla. On the palate, it shows a balanced structure and fine tannins, supported by a pleasant savouriness that accompanies the sip towards a clean and persistent finish.
Where it comes from
The grapes originate from the historic sub-zone of Montosoli, north of Montalcino, an area renowned for its extraordinary viticultural suitability. The vineyards benefit from a balanced climate and soils rich in clay and galestro. This geological matrix profoundly influences the wine's character, favouring the expression of natural elegance and a solid structural texture. Capanna faithfully interprets the Tuscan terroir, managing every agronomic stage to enhance the authentic identity of the viticultural landscape.
How it is produced
The process begins with temperature-controlled alcoholic fermentation and maceration on the skins for approximately eighteen to twenty days. This stage, as well as the spontaneous malolactic fermentation, takes place in Slavonian oak conical vats to encourage optimal aromatic extraction. The wine then matures in Slavonian oak barrels for a period ranging from six to ten months, defining its smoothness. A final bottle ageing of at least three or four months definitively consolidates its sensory profile.
History and interesting facts
Founded in 1958 by Giuseppe Cencioni north of Montalcino, the Capanna winery is a benchmark for Tuscan viticulture. Today, under the leadership of Amedeo Cencioni, the estate makes the most of the renowned Montosoli vineyards, located just two kilometres from the headquarters. The Rosso di Montalcino 2024 reflects this artisanal vocation, with fermentations carried out in conical oak vats and expert ageing in Slavonian oak barrels. After a period of 15-18 months, this elegant wine is presented to the public backed by a prestigious score of 91/100 from James Suckling.
Awards
-
2024
91/100
James Suckling is an influential American wine critic and journalist who worked at Wine Spectator for 30 years. He left the magazine in 2010 to start his own website and guidebook (JamesSuckling.com). He specialises in Italian and Bordeaux wines.
Tasting notes
Perfume
Color
Taste
Serve at:
14 -16 °C
Longevity:
05 - 10 years
Decanting time:
1 hour
- Start up year: 1958
- Oenologist: Amedeo Cencioni
- Bottles produced: 80.000
- Hectares: 25
Already in the 60s the family began to bottle their wines and, after the DOC recognition of Brunello di Montalcino in 1966, Giuseppe was one of the 25 founders of the Consorzio del Vino Brunello di Montalcino.
The production, initially of a few thousand bottles, has subsequently increased with the planting of new vineyards up to the current 25 hectares.
Capanna has always been run exclusively at a family level. Today it is in the hands of Patrizio and Amedeo, representatives of the third and fourth generation who personally take care of the oenological and agronomic part of the cellar. Capanna has always maintained a production style in line with the tradition, handed down from generation to generation. Read more
| Name | Capanna Rosso di Montalcino 2024 |
|---|---|
| Type | Red still |
| Denomination | Rosso di Montalcino DOC |
| Vintage | 2024 |
| Size | 0,75 l |
| Alcohol content | 13.5% by volume |
| Grape varieties | 100% Sangiovese |
| Country | Italy |
| Region | Tuscany |
| Vendor | Capanna |
| Story | History and interesting facts Founded in 1958 by Giuseppe Cencioni north of Montalcino, the Capanna winery is a benchmark for Tuscan viticulture. Today, under the leadership of Amedeo Cencioni, the estate makes the most of the renowned Montosoli vineyards, located just two kilometres from the headquarters. The Rosso di Montalcino 2024 reflects this artisanal vocation, with fermentations carried out in conical oak vats and expert ageing in Slavonian oak barrels. After a period of 15 8 months, this elegant wine is presented to the public backed by a prestigious score of 91/100 from James Suckling. |
| Origin | Montosoli area, north of Montalcino (Siena), Tuscany, Italy |
| Climate | Balanced climate |
| Soil composition | Clay and schistous clay |
| Fermentation | 18-20 days |
| Production technique | Alcoholic fermentation with skin contact at a controlled temperature and spontaneous malolactic fermentation in Slavonian oak truncated conical vats; ageing in Slavonian oak casks. |
| Wine making | Temperature-controlled alcoholic fermentation with maceration on the skins for 18–20 days; spontaneous malolactic fermentation. Both in Slavonian oak truncated-conical vats; maturation in Slavonian oak casks for 6–10 months and bottle ageing for at least 3–4 months. |
| Aging | In Slavonian oak casks of 20 to 32 hl for 6–10 months; followed by ageing in the bottle for at least 3–4 months. |
| Allergens | Contains sulphites |