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Caparzo Brunello di Montalcino 2015

Caparzo Brunello di Montalcino 2015

Front Caparzo Brunello di Montalcino 2015
Back Back Caparzo Brunello di Montalcino 2015
94
0,75 l  -  13.50% by vol.
Caparzo
XW
95
RP
93
JS
95
Ruby, tending towards garnet with age.
Penetrating, ample, and very complex, with echoes of wild berry fruit.
Dry, warm, firm, harmonious, delicate and austere, and persistent.
More info
Price HK$ 299.00
Save HK$ 29.00 (10%)
HK$ 270.00
Price 
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24
Order within 6 hrs and 10 mins to receive it Thursday, 24 September 2020 in Hong Kong.
Serving temperature:
16 - 18°C.
Decanting time:
1 hours
Longevity:
Over 25 years
Food matching:
Name Caparzo Brunello di Montalcino 2015
Wine type Red still
Classification
Year 2015
Format 0,75 l Standard
Country
Region Tuscany
Grapes 100% Sangiovese
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.
Location 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.
Composition of the land “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.
Temperature fermentation 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.
Aging At least 2 years in wood. At least 4 months in bottle.
Alcohol 13.50% by volume
Total acidity 5.00 gr/L
Production year 150,000 bottles
Matching Roasts, grilled and spit-roasted meats, game, braised meats, aged cheeses.
On sale Price Caparzo Brunello di Montalcino 2015 HK$ 270.00 

Caparzo

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...
Map
Official awards
Customer reviews
Expert
Award
Vintage
James Suckling
95/100 
2015
Robert Parker
93/100 
2015
xtraWine
95/100 
2015
Veronelli
 
2013
Wine Spectator
95/100 
2013
Wine Spectator
93/100 
2011
Veronelli
 
2006
Veronelli
 
2004
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