Capezzana
Carmignano Villa di Capezzana 10 anni 2015
| Denomination | DOCG Carmignano |
|---|---|
| Size | 0,75 l |
| Alcohol content | 14.0% by volume |
| Area | Tuscany (Italy) |
| Grape varieties | 80% Sangiovese, 20% Cabernet Sauvignon |
| Aging | Aged for 12 months in French tonneaux, then approximately 12 months in bottle. |
- Name and vintage: Carmignano DOCG organic still 2015, 14% vol, 0.75 l
- Grape blend: 80% Sangiovese and 20% Cabernet Sauvignon, balance between fruit and structure
- Vinification and ageing: fermentation in steel, then 12 months in French tonneaux
- Aromas: plum and dark cherry, spices, coffee, vanilla, leather and liquorice
- Rarity and awards: Historic Reserve 10 years, 3,000 bottles; Tre Bicchieri and 92/100
Description
What kind of wine it is
Villa di Capezzana Carmignano is an organic still red wine, an authentic expression of the Tuscan region. Born from a harmonious blend of Sangiovese and Cabernet Sauvignon, it appears in the glass with a ruby red hue and garnet reflections. On the nose, it offers a broad bouquet, characterised by aromas of ripe plum and dark cherry, enriched with herbal notes and warm spices. On the palate, it is full-bodied and enveloping, supported by silky tannins and a pleasant freshness. The finish is long and balanced, leaving elegant hints of coffee, vanilla, leather and liquorice.
Where it comes from
This red wine comes to life in the Carmignano area, in the province of Prato, from vineyards situated between one hundred and two hundred metres above sea level. The Capezzana vines benefit from optimal exposure facing south and south-west. The summer climate, with hot days and cool nights, ensures perfect ripening of the grapes, preserving their aromatic fragrance. The soils, composed of clay, limestone and a clay schist rich in stones, give the wine remarkable structure. The estate's winemaking activity boasts historical roots documented as far back as the year 804.
How it is produced
The harvest takes place between the end of September for Sangiovese and the beginning of October for Cabernet Sauvignon. Vinification involves alcoholic fermentation in temperature-controlled steel tanks, followed by maceration on the skins for about thirteen days to ensure optimal extraction. Malolactic fermentation takes place in French oak barrels, where the wine then rests for twelve months. Ageing is completed with about a year in the bottle. The result is a profound wine, ideal to accompany grilled meats, game and mature cheeses.
History and Curiosities
Villa di Capezzana Carmignano DOCG originates from an estate with a winemaking tradition documented as far back as the year 804. The 2015 vintage presents itself as a superb Historic Reserve, an exclusive limited edition of 3,000 bottles created to celebrate ten years of excellent ageing. This elegant organic red wine, a harmonious blend of Sangiovese and Cabernet Sauvignon, has been awarded the Tre Bicchieri by Gambero Rosso and 92 points by James Suckling. A true collector’s gem, ideal for those seeking a deep, velvety sip with majestic evolution.
Awards
-
2015
3One of the most prestigious wine guides in Italy.
Tasting notes
Perfume
Color
Taste
Serve at:
18 - 20 °C
Longevity:
10 - 15 years
Decanting time:
2 hours
- Start up year: 804
- Oenologist: Franco Bernabei
- Bottles produced: 450.000
- Hectares: 78
The vine was already cultivated in Etruscan times, about 3,000 years ago, as shown by the wine containers found among the numerous finds. Then came the Roman era: it was written that the same names of some wineries would derive from Roman names of the era of Silla, when the area was divided and given to veterans; Capezzana would take the name of one of these, Capitus.
In the Florence state archives we found a parchment dated 804: it is a lease contract which documents how already 1200 years ago in Capezzana oil and wine were produced. In the 20s of the last century the Contini Bonacossi family bought Capezzana. Currently the management of the company belongs to Count Ugo's sons, who have divided the tasks in the company: Benedetta works in the cellar in close contact with Vittorio, who also takes care of the wine sector together with his son Gaddo; Filippo takes care of the production of oil and the financial part and Beatrice is the commercial and marketing manager of the company, assisted by her niece Serena. Currently the company has a total area of 670 hectares, of which over 90 are vineyards and 140 are olive groves.
Capezzana is located in the north of Tuscany, in the municipality of Carmignano, in the province of Prato, 20 km from Florence, between the Montalbano and the Tuscan-Emilian Apennines. This explains the particularity of its microclimate: in summer the days are hot and followed by cool nights and the rainfall is well distributed throughout the year. Read more
| Name | Capezzana Carmignano Villa di Capezzana 10 anni 2015 |
|---|---|
| Type | Red organic still |
| Denomination | Carmignano DOCG |
| Vintage | 2015 |
| Size | 0,75 l |
| Alcohol content | 14.0% by volume |
| Grape varieties | 80% Sangiovese, 20% Cabernet Sauvignon |
| Country | Italy |
| Region | Tuscany |
| Vendor | Capezzana |
| Story | History and Curiosities Villa di Capezzana Carmignano DOCG originates from an estate with a winemaking tradition documented as far back as the year 804. The 2015 vintage presents itself as a superb Historic Reserve, an exclusive limited edition of 3,000 bottles created to celebrate ten years of excellent ageing. This elegant organic red wine, a harmonious blend of Sangiovese and Cabernet Sauvignon, has been awarded the Tre Bicchieri by Gambero Rosso and 92 points by James Suckling. A true collector’s gem, ideal for those seeking a deep, velvety sip with majestic evolution. |
| Origin | Carmignano (Prato) |
| Climate | Warm days and cool nights in summer with well-distributed rainfall |
| Soil composition | Clayey schist rich in stones |
| Yield per hectare | 4,400 kg/ha |
| Harvest | Sangiovese: second half of September; Cabernet: early October |
| Fermentation temperature | 26-28 °C |
| Fermentation | 7 days of alcoholic fermentation (total of approximately 20 days including 13 days of skin maceration) |
| Production technique | Fermentation in stainless steel tanks at 26-28 °C; maceration on the skins; malolactic fermentation in French oak tonneaux; ageing in French tonneaux and in bottle |
| Wine making | Fermentation in stainless steel tanks at 26-28 °C; 7 days of alcoholic fermentation followed by 13 days of maceration on the skins before racking; malolactic fermentation in French oak tonneaux; ageing for 12 months in French tonneaux and approximately 12 months in bottle. |
| Aging | Aged for 12 months in French tonneaux, then approximately 12 months in bottle. |
| Year production | 3000 bottles |
| Allergens | Contains sulphites |