Caparzo
Brunello di Montalcino Riserva 2019
| Denomination | DOCG Brunello di Montalcino Riserva |
|---|---|
| Size | 0,75 l |
| Alcohol content | 14.5% by volume |
| Area | Tuscany (Italy) |
| Grape varieties | 100% Sangiovese |
| Aging | In wood: minimum 2 years. In bottle: minimum 6 months. |
- Origin and grape variety: Produced in Montalcino, Tuscany, from 100% Sangiovese Brunello DOCG Riserva grapes
- Alcohol content: 14.5% vol; still red wine from the 2019 vintage
- Vinification: 7-day fermentation at 28-30°C with délestage and skin maceration for 10-15 days
- Ageing: Aged for at least 2 years in wood followed by a minimum of 6 months in bottle
- Ratings: James Suckling 96 points; Decanter, Parker, Vinous and Wine Spectator 94 points
Description
What kind of wine it is
Brunello di Montalcino Riserva by Caparzo is an intense Tuscan red wine made exclusively from Sangiovese grapes. In the glass, it displays a ruby red colour, ready to take on elegant garnet hues over time. On the nose, it is penetrating and multifaceted, defined by enveloping notes of wild berries. On the palate, it is dry, warm and well-structured, balancing a harmonious sip with a finish of austere character and vibrant persistence. Its solid structure is ideal for long ageing and perfect for pairing with game, roasted meats and mature cheeses.
Where it comes from
The grapes are grown in Montalcino, sourced from estates located both in the northern and southern areas of the municipality. The vines grow on Pliocene-formed soils with a sandy-stony matrix, a geological condition that ensures excellent natural drainage. The northern vineyards are situated at around two hundred and twenty metres above sea level, while those in the south reach two hundred and seventy metres, all sharing a bright southern and south-eastern exposure. The synergy between altitude and soil guarantees a regular ripening of the grapes. These conditions faithfully reflect the richness of the Tuscan landscape.
How it is produced
The production process begins with meticulous hand harvesting. In the winery, temperature-controlled fermentation lasts for about seven days, accompanied by délestage and pumping over to ensure proper extraction. This is followed by a prolonged maceration on the skins for a further ten to fifteen days, essential for consolidating the colour and phenolic structure. After racking, spontaneous malolactic fermentation takes place, managed thermally. The wine then matures in barrels for at least two years, completing its refinement with a period of bottle ageing. This rigorous approach shapes a robust wine, capable of evolving magnificently for decades.
History and Curiosities
Produced in a limited edition only in the best vintages, Caparzo's Brunello di Montalcino Riserva has been a benchmark of oenological excellence since its debut in 1980. The grapes, carefully selected by oenologist Massimo Bracalente, give rise to a masterful creation of extraordinary longevity, capable of evolving elegantly for up to forty years. The 2019 vintage enhances all the prestige of this Tuscan champion, celebrated by prestigious awards such as 96 points from James Suckling and 94 from Decanter and Vinous.
Awards
-
2019
94/100
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
96/100
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.
-
2019
94/100
The prestigious international wine guide from the renowned Robert Parker, the world's most experienced and trusted wine taster.
-
2019
94/100
Vinous is the online guide from Antonio Galloni, one of the world's leading wine connoisseurs.
-
2019
94/100
Wine spectator is the most influential wine guide on the internet.
Tasting notes
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 Riserva 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 Produced in a limited edition only in the best vintages, Caparzo's Brunello di Montalcino Riserva has been a benchmark of oenological excellence since its debut in 1980. The grapes, carefully selected by oenologist Massimo Bracalente, give rise to a masterful creation of extraordinary longevity, capable of evolving elegantly for up to forty years. The 2019 vintage enhances all the prestige of this Tuscan champion, celebrated by prestigious awards such as 96 points from James Suckling and 94 from Decanter and Vinous. |
| Origin | North and south zones of Montalcino (Siena), Tuscany |
| Soil composition | Pliocene formation soils with a sandy-stony matrix |
| Fermentation temperature | 28-30 °C |
| Fermentation | 7 days |
| Production technique | Fermentation at controlled temperature (28-30 °C) with délestage and pumping over; prolonged maceration on the skins; spontaneous malolactic fermentation; ageing in wood and in bottle |
| Wine making | Alcoholic fermentation for 7 days at a controlled temperature between 28 and 30 °C, with délestage and pumping over; prolonged maceration on the skins for a further 10 5 days. Spontaneous malolactic fermentation at a controlled temperature between 20 and 24 °C, immediately after racking. |
| Aging | In wood: minimum 2 years. In bottle: minimum 6 months. |
| Allergens | Contains sulphites |