Caparzo Brunello di Montalcino 2015
Caparzo Brunello di Montalcino 2015
93
WS 93
RP 93
JS 95
VO 91
DE 91

Caparzo, 0,75 l - 13.50%
100% Sangiovese

Other vintages available
2016 2017
HK$ 320.00
Price 
Buy
Last bottle
30
Order by 17 hrs and 27 mins to receive it Monday, 30 May 2022 in  Hong Kong.

Tuscany. - Italy
Red still

How to serve

Serve at:

16 - 18°C.

Decanting time:

1 Hour

Longevity:

Over 25 years

Glass:

Caparzo Brunello di Montalcino 2015

Colour

Ruby, tending towards garnet with age.

Bouquet

Penetrating, ample, and very complex, with echoes of wild berry fruit.

Flavour

Dry, warm, firm, harmonious, delicate and austere, and persistent.

Pairing

Roasts, grilled and spit-roasted meats, game, braised meats, aged cheeses.

Meat
Game
Cheese
Matured cheese
Pork

Features

Name Caparzo Brunello di Montalcino 2015
Type Red still
Classification
Year 2015
Size 0,75 l Standard
Alcohol content 13.50% by volume
Grape varieties 100% Sangiovese
Country
Region Tuscany.
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, and this makes Caparzo one of the historic Brunello producers. The distinguishing characteristic of Caparzo's Brunello di Montalcino is clearly the origin of its Sangiovese. Indeed, the estate is one of the few in Montalcino that has vineyards in the various geographic areas of the Appellation. What might seem to be just a detail is instead quite positive, because the different locations of Caparzo's vineyards allow the estate to draw the most from the different microclimates and terroirs present in Montalcino.
Origin Montalcino (SI)
Climate “Caparzo”: altitude 220 m. a.s.l. in the northern part of the appellation; 8 hectares; “La Caduta”: altitude 300 m. a.s.l. in the southwestern part of the appellation; 7 hectares; “Il Cassero”: altitude 270 m. a.s.l. in the southern part of the appellation; 6 hectares; “San Piero–Caselle”: altitude 250 m. a.s.l. in the eastern part of the appellation; 2 hectares.
Soil composition “Caparzo”: sandy-clayey Pliocene sediments; “La Caduta”: loosely packed stony arenaceous schist; “Il Cassero”: Pliocene sediments with sandy-stony or scisty-clayey matrix; “San Piero–Caselle”: sandy-clayey.
Harvest By hand.
Fermentation temperature 28-30 °C
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.
Total acidity 5.00 gr/L
Production year 150,000 bottles
Allergens Contains sulphites
Pairing Roasts, grilled and spit-roasted meats, game, braised meats, aged cheeses.
On offer Price Caparzo Brunello di Montalcino 2015 HK$ 320.00 

Official awards

Expert

Prize

Vintage

James Suckling
95/100 
2015
Robert Parker
93/100 
2015
Wine Spectator
93/100 
2015
xtraWine
95/100 
2015
Vinous
93/100 
2016
Veronelli
 
2006
From this winery:

The origin of the name Caparzo seems to derive from Ca' Pazzo, as seen in several ancient maps. The vineyards, cellars and all wine-making equipment were developed towards the end of the sixties, with a progressive adaptation and constant upgrading o...

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