Caparzo
Brunello di Montalcino Vigna La Casa 2021
| Denomination | DOCG Brunello di Montalcino |
|---|---|
| Size | 0,75 l |
| Alcohol content | 14.5% by volume |
| Area | Tuscany (Italy) |
| Grape varieties | 100% Sangiovese |
| Aging | Minimum ageing of 2 years in wood (first in small barrels, then in large French oak casks), followed by bottle ageing for at least 4 months; no new wood in the final blend. |
- Type: Still red DOCG from Sangiovese grapes, 2021 vintage
- Nose: Blackberry, cherry, vanilla, spices and liquorice
- Palate: Dry and warm, soft tannins and a mineral finish
- Terroir: Vineyards at 275m on galestro for excellent acidity
- Winemaking: Manual harvesting and ageing in oak
Description
What type of wine it is
Brunello di Montalcino Vigna La Casa from the Caparzo winery is a still red wine of exceptional structure and elegance. Produced in Tuscany, this renowned Brunello di Montalcino is made exclusively from Sangiovese grapes grown in the prestigious Montalcino territory. In the glass, it reveals a deep and complex aromatic profile, characterised by notes of blackberry, cherry and intense spicy hints of vanilla, cloves and liquorice. On the palate, it offers a dry, warm and dense sip, demonstrating a formidable predisposition for ageing over several decades. The structure is enhanced by mature and silky tannins, supported by a persistent minerality that makes it the ideal companion for rich dishes such as roast meats, game and mature cheeses.
Where it comes from
The grapes destined for this label come from a single and prestigious parcel located on the Montosoli hill, in the municipality of Montalcino, at an altitude of approximately 275 metres. The soil is distinguished by the rich presence of galestro, a particular schistous-clay formation that ensures excellent water drainage. The local microclimate is temperate and broadly sunny, while the slight altimetric exposure guarantees natural protection from mists and spring frosts. This ideal combination of pedoclimatic factors gives the wine a marked freshness, a solid acidic backbone and a tannic texture of great finesse.
How it is produced
Processing begins with a careful manual harvest, followed by alcoholic fermentation at a controlled temperature, supported by targeted délestage and pump-over operations. To maximise the extraction of aromatic and structural components, the must undergoes prolonged maceration on the skins, followed by malolactic fermentation which starts spontaneously. The ageing phase takes place for over two years in French oak barrels of various sizes, completing its evolutionary journey with a necessary period of rest in the bottle. To preserve the perfect balance and authenticity of the fruit, the final blend is created by completely excluding the use of new oak.
History and background
Established in 1977 as one of the area's first crus, the celebrated Caparzo Brunello di Montalcino takes its name from an ancient farmhouse situated on the Monsindoli hill. Produced exclusively in exceptional vintage years, this wine boasts a fascinating history marked by the pioneering use of French barriques, a choice originally introduced to give it an exceptionally elegant and aristocratic profile. Over time, the invaluable five-hectare single vineyard has established itself as an authentic benchmark for connoisseurs.
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 Vigna La Casa 2021 |
|---|---|
| Type | Red still |
| Denomination | Brunello di Montalcino DOCG |
| Vintage | 2021 |
| Size | 0,75 l |
| Alcohol content | 14.5% by volume |
| Grape varieties | 100% Sangiovese |
| Country | Italy |
| Region | Tuscany |
| Vendor | Caparzo |
| Story | History and background Established in 1977 as one of the area's first crus, the celebrated Caparzo Brunello di Montalcino takes its name from an ancient farmhouse situated on the Monsindoli hill. Produced exclusively in exceptional vintage years, this wine boasts a fascinating history marked by the pioneering use of French barriques, a choice originally introduced to give it an exceptionally elegant and aristocratic profile. Over time, the invaluable five-hectare single vineyard has established itself as an authentic benchmark for connoisseurs. |
| Origin | Montalcino (Siena), Monsindoli hill |
| Climate | Temperate and sunny climate, with lower average temperatures thanks to the slight altitude and northern exposure (protected from fogs and spring frosts) |
| Soil composition | Galestro (schistose-clay formation) with good drainage |
| Fermentation temperature | Alcoholic fermentation at a controlled temperature between 28 and 30 °C; malolactic fermentation at a controlled temperature between 20 and 24 °C |
| Fermentation | Approximately 7 days |
| Production technique | Manual harvesting; temperature-controlled alcoholic fermentation with rack and return (délestage) and pump-overs; extended maceration on the skins; spontaneous malolactic fermentation; ageing in French oak barrels (first small, then large) and resting in the bottle; no new oak in the final blend. |
| Wine making | Hand-harvested; alcoholic fermentation at a controlled temperature (28–30°C) for approximately 7 days with délestage and pump-overs; prolonged maceration on the skins for a further 10–15 days; spontaneous malolactic fermentation at a controlled temperature (20–24°C) immediately after racking; aged for a minimum of 2 years in wood (first in small barrels, then in large French oak casks) followed by bottle ageing (minimum 4 months); no new wood in the final blend. |
| Aging | Minimum ageing of 2 years in wood (first in small barrels, then in large French oak casks), followed by bottle ageing for at least 4 months; no new wood in the final blend. |
| Total acidity | 5.3 gr/L |
| Residual sugar | 1.0 gr/L |
| Allergens | Contains sulphites |