Capanna
Rosso di Montalcino 2023
| Denomination | DOC Rosso di Montalcino |
|---|---|
| Size | 0,75 l |
| Alcohol content | 14.5% by volume |
| Area | Tuscany (Italy) |
| Grape varieties | 100% Sangiovese |
| Aging | In Slavonian oak barrels from 20 to 32 hl for 6-10 months; followed by bottle ageing for at least 3-4 months. |
- Name and classification: Rosso di Montalcino DOC 2023, 14.5% vol, 100% Sangiovese
- Vinification: Maceration for 18-20 days and fermentation in Slavonian oak vats
- Ageing: 6-10 months in Slavonian oak barrels followed by 3-4 months in bottle
- Aromatic profile: Notes of cherry, raspberry, vanilla and rosemary; intense ruby colour
- Taste and pairings: Freshness, fine tannins; pairs well with ragù, roasts, cured meats and cheeses
Description
What kind of wine it is
Capanna's Rosso di Montalcino is a Tuscan red wine made from Sangiovese grapes. This interpretation of Rosso di Montalcino stands out for its fresh and elegant profile, supported by a balanced structure. On the nose, red fruit notes emerge, enriched by a subtle hint of vanilla. On the palate, it is smooth, enhanced by a fine tannic texture and a well-calibrated savouriness that ensures a persistent finish.
Where it comes from
Production originates in the renowned Montosoli area, located north of Montalcino. The vineyards benefit from a balanced climate and soils composed of clay and galestro, a geological composition that contributes to the wine's structural elegance. The Capanna winery carefully manages agronomic practices, interpreting the characteristics of the land to offer an authentic expression of the Tuscan wine landscape.
How it is produced
Vinification involves fermentation at a controlled temperature and maceration on the skins lasting about eighteen to twenty days. This stage, together with spontaneous malolactic fermentation, takes place in Slavonian oak truncated-cone vats. Subsequently, the wine matures in Slavonian oak barrels for a period ranging from six to ten months. A further refinement in bottle of at least three or four months perfects its overall balance.
History and Curiosities
Founded in 1958 in the exclusive Montosoli area, Capanna stands as a cornerstone of Montalcino's history, born from the vision of Giuseppe Cencioni. Today, this precious legacy continues with Amedeo Cencioni, who leads both the agronomic and oenological aspects. This wine embodies a genuine family tradition, meticulously cared for at every stage: from fermentation in truncated conical vats to the skilful ageing in Slavonian oak. The result is a meticulous pursuit of artisanal excellence, celebrated by the prestigious score of 92/100 awarded by James Suckling.
Awards
-
2023
92/100
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.
Tasting notes
Perfume
Color
Taste
Serve at:
14 -16 °C
Longevity:
05 - 10 years
Decanting time:
1 hour
- Start up year: 1958
- Oenologist: Amedeo Cencioni
- Bottles produced: 80.000
- Hectares: 25
Already in the 60s the family began to bottle their wines and, after the DOC recognition of Brunello di Montalcino in 1966, Giuseppe was one of the 25 founders of the Consorzio del Vino Brunello di Montalcino.
The production, initially of a few thousand bottles, has subsequently increased with the planting of new vineyards up to the current 25 hectares.
Capanna has always been run exclusively at a family level. Today it is in the hands of Patrizio and Amedeo, representatives of the third and fourth generation who personally take care of the oenological and agronomic part of the cellar. Capanna has always maintained a production style in line with the tradition, handed down from generation to generation. Read more
| Name | Capanna Rosso di Montalcino 2023 |
|---|---|
| Type | Red still |
| Denomination | Rosso di Montalcino DOC |
| Vintage | 2023 |
| Size | 0,75 l |
| Alcohol content | 14.5% by volume |
| Grape varieties | 100% Sangiovese |
| Country | Italy |
| Region | Tuscany |
| Vendor | Capanna |
| Story | History and Curiosities Founded in 1958 in the exclusive Montosoli area, Capanna stands as a cornerstone of Montalcino's history, born from the vision of Giuseppe Cencioni. Today, this precious legacy continues with Amedeo Cencioni, who leads both the agronomic and oenological aspects. This wine embodies a genuine family tradition, meticulously cared for at every stage: from fermentation in truncated conical vats to the skilful ageing in Slavonian oak. The result is a meticulous pursuit of artisanal excellence, celebrated by the prestigious score of 92/100 awarded by James Suckling. |
| Origin | Montosoli area, north of Montalcino (SI), Tuscany, Italy |
| Soil composition | Clay and galestro |
| Fermentation | 18-20 days |
| Production technique | Fermentation with maceration of the skins at controlled temperature and spontaneous malolactic fermentation in Slavonian oak truncated-cone vats; ageing in Slavonian oak barrels |
| Wine making | Alcoholic fermentation with skin maceration (18-20 days) at controlled temperature and spontaneous malolactic fermentation, both in Slavonian oak truncated-cone vats. |
| Aging | In Slavonian oak barrels from 20 to 32 hl for 6 0 months; followed by bottle ageing for at least 3-4 months. |
| Year production | 80000 bottles |
| Allergens | Contains sulphites |