| History |
Caparzo produced its first vintage of Brunello di Montalcino in 1970 when the situation in Montalcino was very different than it is now. At the time, there were only 13 wineries in Montalcino, making Caparzo one of the historic Brunello producers. The distinguishing characteristic of Caparzo's Brunello di Montalcino is its Sangiovese origin. Indeed, the estate is one of the few in Montalcino, with vineyards in the Appellation's various geographic areas. What might seem to be just a detail is quite positive because the different locations of Caparzo's vineyards allow the estate to draw the most from the various microclimates and terroirs in Montalcino. |
| Climate |
Village 'Caparzo': altitude 220 metres, northern zone: 8 hectares; Village 'La Caduta': altitude 300 metres, south-western zone: 7 hectares; Village 'Il Cassero': altitude 270 metres, southern zone: 6 hectares; Village San Piero - Caselle altitude 250 metres, eastern zone: 2 hectares. |
| Vinification |
During the first two days of the fermentation, special attention is paid to the seeds, which are eliminated if they are not ripe enough. This operation is made possible by the cutting edge technology of our fermentation tanks. 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. Malolactic fermentation: spontaneous, at a controlled temperature of 20-24 °C, immediately after racking. |
| Ageing |
At least 2 years in wood. At least 4 months in bottle. |
| Pairing |
Roasts, grilled and spit-roasted meats, game, braised meats and aged cheeses. |
| On offer |
Price Caparzo Brunello di Montalcino 2019 € 33.22
ex VAT
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