Capezzana
Ghiaie della Furba 2021
| Denomination | Toscana IGT |
|---|---|
| Size | 0,75 l |
| Alcohol content | 14.5% by volume |
| Area | Tuscany (Italy) |
| Grape varieties | 50% Cabernet Sauvignon, 25% Merlot, 25% Syrah |
| Aging | In barriques for 15 months, 18 months of bottle ageing. |
| Year | 2021 |
| Biologic | Sì |
| Product name | Ghiaie della Furba 2021 |
| Color | Deep ruby red. |
| Perfume | Broad, complex, elegant, fine, sweet, and fruity with intense spicy notes. |
| Taste | Sweet, firm and full-bodied, quite opulent with dense and sweet tannins, well-balanced acidity perfectly combined with texture, fat and body of the wine. Long finish with persistent fruitiness of wild berries combined with intense and complex spicy tones. |
| Pairings | It pairs well with all meats in general and cheeses. |
| Region | Tuscany |
| Country | Italy |
Description
This wine originated in 1979 from the idea of Ugo and Vittorio Contini Bonacossi, who wanted to produce a wine with a Bordeaux blend in Carmignano, near Prato, Tuscany. The first vineyard, composed of Cabernet Sauvignon, Cabernet Franc and Merlot was on the gravelly alluvial soil of the Furba stream, from which it takes its name. In 1992, Cabernet Sauvignon wine came into production thanks to the Sant'Alessandro vineyard. In 1998, Syrah was added.
Awards
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2021
5Italian Sommelier Foundation (FIS) guide This has been one of the most prestigious wine guides in Italy for over 10 years.
-
2021
94/100
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.
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2021
3One of the most prestigious wine guides in Italy.
Details
Perfume
Color
Taste
Serve at:
16 - 18 °C.
Longevity:
10 - 15 years
Decanting time:
1 hour
Pairings
- Start up year: 804
- Oenologist: Franco Bernabei
- Bottles produced: 450.000
- Hectares: 78
The vine was already cultivated in Etruscan times, about 3,000 years ago, as shown by the wine containers found among the numerous finds. Then came the Roman era: it was written that the same names of some wineries would derive from Roman names of the era of Silla, when the area was divided and given to veterans; Capezzana would take the name of one of these, Capitus.
In the Florence state archives we found a parchment dated 804: it is a lease contract which documents how already 1200 years ago in Capezzana oil and wine were produced. In the 20s of the last century the Contini Bonacossi family bought Capezzana. Currently the management of the company belongs to Count Ugo's sons, who have divided the tasks in the company: Benedetta works in the cellar in close contact with Vittorio, who also takes care of the wine sector together with his son Gaddo; Filippo takes care of the production of oil and the financial part and Beatrice is the commercial and marketing manager of the company, assisted by her niece Serena. Currently the company has a total area of ??670 hectares, of which over 90 are vineyards and 140 are olive groves.
Capezzana is located in the north of Tuscany, in the municipality of Carmignano, in the province of Prato, 20 km from Florence, between the Montalbano and the Tuscan-Emilian Apennines. This explains the particularity of its microclimate: in summer the days are hot and followed by cool nights and the rainfall is well distributed throughout the year. Read more
| Name | Capezzana Ghiaie della Furba 2021 |
|---|---|
| Type | Red organic still |
| Denomination | Toscana IGT |
| Vintage | 2021 |
| Size | 0,75 l |
| Alcohol content | 14.5% by volume |
| Grape varieties | 50% Cabernet Sauvignon, 25% Merlot, 25% Syrah |
| Country | Italy |
| Region | Tuscany |
| Vendor | Capezzana |
| Origin | Carmignano (Prato). |
| Climate | Altitude: 200 m. a.s.l. Exposure: South and South-West. |
| Soil composition | Clayey schist. |
| Harvest | In mid-September for Merlot and Syrah. In mid-October for Cabernet. |
| Wine making | In stainless steel tanks. 7 days of alcoholic fermentation followed by a further 13 days of maceration on the skins before racking, at a temperature of 26-28°C. Malolactic fermentation in barriques. |
| Aging | In barriques for 15 months, 18 months of bottle ageing. |
| Allergens | Contains sulphites |