Caparzo
Brunello di Montalcino 2019
| Denomination | DOCG Brunello di Montalcino |
|---|---|
| Size | 0,75 l |
| Alcohol content | 14.5% by volume |
| Area | Tuscany (Italy) |
| Grape varieties | 100% Sangiovese |
| Aging | Minimum 2 years in wood, at least 4 months in bottle. |
- Name and vintage: Brunello di Montalcino DOCG 2019, Tuscany
- Grape variety: 100% Sangiovese from various areas of Montalcino
- Ageing: Matured for 3 years in Slavonian and French oak, followed by 12 months in bottle
- Taste and aromas: Wild berries and wood, dry, warm and elegant palate, persistent finish
- Serving and pairings: Serve at 18–20°C, decant for 1 hour; ideal with roasts, game and cheeses
Description
What kind of wine it is
Caparzo Brunello di Montalcino is a still red wine made from Sangiovese grapes, capable of combining a solid structure with a warm and elegant profile. As an expression of the prestigious Brunello di Montalcino denomination, it stands out for its powerful and complex bouquet, where clear hints of wild berries blend with finely integrated oak notes. On the palate, it is dry, harmonious and refined, offering a sip of great balance that unfolds towards a long and rounded finish. Its pronounced personality makes it the ideal companion to enhance structured dishes such as roasts, game and flavourful aged cheeses.
Where it comes from
This wine is produced in Montalcino from vineyards located in various strategic areas of the region. The winery makes the most of a blend of different plots, taking advantage of the unique characteristics of estates such as Caparzo, Il Cassero, La Caduta and San Piero Caselle, situated at varying altitudes. The soils have heterogeneous compositions ranging from Pliocene-origin formations to schist-sandstone matrices rich in stones. This skilful combination of exposures and soils gives the Sangiovese a solid tannic texture, supported by freshness and ageing potential.
How it is produced
The production process begins with a temperature-controlled fermentation lasting about a week, during which great care is taken with the grape seeds, which are removed if not perfectly ripe. Through regular pumping over and a prolonged maceration on the skins for a further fifteen days, the must increases its extraction and structure. After spontaneous malolactic fermentation, the wine matures for three years in Slavonian and French oak barrels. The process concludes with an appropriate rest in glass, an essential phase to refine the harmony and aromatic complexity before tasting.
History and Curiosities
A historic producer since 1970, Caparzo boasts a valuable peculiarity: the ownership of estates located in various areas of Montalcino. This characteristic allows for the masterful blending of Sangiovese grapes grown in multiple microclimates and at different altitudes, from the heights of La Caduta to the warmer slopes of Il Cassero. The vines, which sink their roots into complex Pliocene and schist soils under the guidance of oenologist Massimo Bracalente, give the wine a distinctive profile. The harmonious union of these outstanding territories brings out the very best of authentic Tuscan excellence.
Awards
-
2019
92/100
Decanter is a wine and lifestyle magazine, published monthly in around 90 countries. The magazine includes industry news, classic guides and advice on wine and spirits.
-
2019
94/100
The prestigious international wine guide from the renowned Robert Parker, the world's most experienced and trusted wine taster.
-
2019
93/100
Vinous is the online guide from Antonio Galloni, one of the world's leading wine connoisseurs.
-
2019
92/100
Wine spectator is the most influential wine guide on the internet.
Tasting notes
Perlage
Perfume
Color
Taste
Serve at:
18 - 20 °C
Longevity:
10 - 15 years
Decanting time:
1 hour
- Start up year: 1970
- Oenologist: Massimo Bracalente
- Bottles produced: 900.000
- Hectares: 200
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. Read more
| Name | Caparzo Brunello di Montalcino 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 |
| Story | History and Curiosities A historic producer since 1970, Caparzo boasts a valuable peculiarity: the ownership of estates located in various areas of Montalcino. This characteristic allows for the masterful blending of Sangiovese grapes grown in multiple microclimates and at different altitudes, from the heights of La Caduta to the warmer slopes of Il Cassero. The vines, which sink their roots into complex Pliocene and schist soils under the guidance of oenologist Massimo Bracalente, give the wine a distinctive profile. The harmonious union of these outstanding territories brings out the very best of authentic Tuscan excellence. |
| Origin | Montalcino (Siena), Tuscany, Italy |
| Soil composition | Località "Caparzo": formazione pliocenica, sedimentaria, sabbioso-argillosa; Località "La Caduta": formazione scistoso-arenacea, sciolta e ricca di scheletro; Località "Il Cassero": formazione pliocenica a matrice sabbioso-pietrosa o scistico-argillosa; Località San Piero-Caselle: sabbioso-argillosa. |
| Fermentation temperature | 28-30 °C |
| Fermentation | 7 days |
| Production technique | Traditional fermentation |
| Wine making | Traditional fermentation: alcoholic fermentation for 7 days at a controlled temperature of 28–30 °C, followed by délestage and pump-overs; extended maceration on the skins for 10–15 days. Spontaneous malolactic fermentation at a controlled temperature of 20–24 °C, immediately after racking. |
| Aging | Minimum 2 years in wood, at least 4 months in bottle. |
| Total acidity | 5.0 gr/L |
| Allergens | Contains sulphites |