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Caparzo

Caparzo Brunello di Montalcino vigna La Casa 2019

Red still

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3 bottles

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Denomination Brunello di Montalcino DOCG
Size 0,75 l
Alcohol content 14.5% by volume
Area Tuscany (Italy)
Grape varieties 100% Sangiovese
Aging In wood, at least 2 years. It then ages in the bottle for 4 months.
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Description

Caparzo Brunello di Montalcino DOCG Vigna la Casa can be considered a true oenological jewel, and not only of Montalcino. The origin of the name 'La Casa' derives from the fact that in the past, this was one of the estates where some peasants employed by the owners of Palazzo Montosoli, located a few hundred metres away, lived. The first vintage produced of Brunello di Montalcino Vigna La Casa was in 1977. At that time, little was known about terroir, and little attention was paid to the concept of zoning, which has only been introduced in Montalcino in recent years. Caparzo was again a pioneering winery in producing one of the first 'Single Vineyard' Brunello di Montalcino in one of the most privileged vineyards in the municipality. With the Brunello di Montalcino La Casa, Caparzo also marked another milestone: that of being one of the first wineries to introduce barrique in Montalcino, managing to create a wine with a gentle and elegant soul. Brunello di Montalcino Vigna La Casa is the fruit of a unique terroir and expresses all the great passion and long experience of Caparzo in producing wines of excellence.

Details

Profumo

Perfume

It is a penetrating, ample, and extremely complex wine with wild berry fruit, spice and vanilla.

Colore

Color

Ruby red tending to garnet with ageing.

Gusto

Taste

Dry, warm, well balanced and austere, ample and persistent.

Serve at:

18 - 20 °C.

Longevity:

10 - 15 years

Decanting time:

1 hour

Full Bodied and Very Aged Red Wines

Pairings

Excellent with roasts, grilled and spit-roasted meats, game, braised meats, and aged cheeses.

Meat
Game
Cheese
Matured cheese
Pork

Producer
Caparzo
From this winery
  • Start up year: 1970
  • Oenologist: Massimo Bracalente
  • Bottles produced: 900.000
  • Hectares: 200
Sometimes some places, like some persons, attract your attention before you know why. This was true for Caparzo. Since I was a child I have dreamed of living in a place like this, immersed in the green, far from the chaos of big cities, where time seems to have stopped. Several years have passed and the surrounding beauty still amazes me. Montalcino is a set of smooth lines defended by the magnificence of the Amiata Mountain.

Series of hills flee everywhere without visible interruptions, shaped in different ways by streams and gulleys that reforge together in the grey clay. The colours and perfumes of seasons in Val d’Orcia are unique: from barren clays to golden tuffs, from the dark vegetation of woods to the bright vegetation of vineyards, from the blue of watercourses to the silvery foliage of olive trees. You can find all this in a glass of wine. Montalcino is the land of Brunello, made only with Sangiovese grapes. In no other place this vine is able to transmit at best the distinctive features of its terroir. With Caparzo I had the chance to test myself with a great Tuscan wine and become acquainted with the pride of an ancient agriculture. It is a constant commitment that fills me with pride. Following the vines every day, seeing them grow, sprout and finally harvesting the fruit. You are aware of having worked hard, without neglecting any detail, but at the end the land will be the one to decide. And every year, every vintage time, you hope that the wine is the best one you have ever made.
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Name Caparzo Brunello di Montalcino vigna La Casa 2019
Type Red still
Denomination Brunello di Montalcino DOCG
Vintage 2019
Size 0,75 l
Alcohol content 14.5% by volume
Grape varieties 100% Sangiovese
Country Italy
Region Tuscany
Vendor Caparzo
Origin Montalcino (Siena).
Climate Altitude: 275 m. a.s.l.
Soil composition Shisty-clayey and galestro.
Harvest By hand.
Fermentation temperature 28-30 °C
Fermentation 7 days.
Wine making Alcoholic fermentation lasts 7 days at a controlled temperature between 28 and 30°C followed by delestage and pumping over. As the skins are particularly valuable, the period of contact with them is extended by a further 10 5 days. Malolactic fermentation: spontaneous, at a controlled temperature between 20 and 24°C, and immediately following racking.
Aging In wood, at least 2 years. It then ages in the bottle for 4 months.
Allergens Contains sulphites