Vinum Wine Magazine (EU)18
Decanter 100 scale 92
WinesCritic – Raffaele Vecchione 94
James Suckling 96
Wine Spectator 95
Falstaff Magazine 94
Wine Enthusiast 94
Vinous 94
Brunello “La Casa” (first vintage was 1977) comes from a south-east facing parcel of 2 ha. from a field of a total of 6 ha., which is at an altitude of 275 metres. La Casa is considered one of the best properties in the Montosoli area, and is known for producing incredibly intense and at the same time delicate wines due to a very distinctive soil of sandstone, shale and marine fossils.
After a classic fermentation in tank followed by 10-15 days of skin maceration, the wine undergoes a spontaneous malolactic fermentation. The wine is then matured for min. two years in a combination of French tonneaux (500 l.) of white oak (durmast) and 30 hl. French dishes of the same wood. The wine is bottled for at least 4 months before shipping.
The color is deep, dark and warm red and will develop towards brownish with age. Aroma and taste are intense and very complex with nuances of red, sun-ripened fruits, spices, vanilla and English licorice. It has enough tannin, structure and fruit for many years of aging in good conditions. It should be opened and possibly oxygenate 1-2 hours before serving. Serve it with game, beef, lamb or with strong white and red cheeses.
Caparzo was founded in 1970 and is today owned by the visionary and dynamic Elisabetta Gnudi Angelini, who, among other things, also owns the properties “Borgo Scopeto” in Castelnuovo Berardenga (Chianti Classico) and “Doga delle Clavule” in Maremma in the southwestern part of Tuscany. Under her ownership, large sums have been invested in bringing Caparzo to a state-of-the-art producer that makes some of the best Brunello di Montalcino wines in this prestigious wine region, considered one of the best in Italy.
The Caparzo property, which lies below and close to the idyllic and elevated town of Montalcino, consists of a total of 200 ha., of which 90 ha are today. planted with vines. The rest is primarily set aside for forest and arable land, but some olives are also grown. The calcareous subsoil gives the opportunity to make concentrated wines with an elegant fruit and finesse. First of all, of course, it is the Brunello wines that are the main focus at Caparzo, and which they make in 4 versions, but they also make also Rosso di Montalcino, a “super-Tuscan”, a couple of white wines and a sweet Moscadello di Montalcino. Therefore, in addition to primarily Sangiovese, Cabernet Sauvignon, Syrah, Petit Verdot, Chardonnay, Sauvignon Blanc, Traminer and Moscadello are also grown.
In the wine cellar, there is absolutely the most modern technical equipment, which ensures full control over the vinification, and in a beautiful maturation cellar with vaulted ceilings you will find a wide selection of the best wooden casks (Slavonian and Allier). Caparzo’s wines are rightly regarded as distinguished representatives of the coveted and internationally acclaimed Brunello di Montalcino wines, and their wines are today found in many of the best restaurants in the world.
