The wine Cà del Pazzo is named after the original name of the winery Caparzo. It was produced for the first time in 1982 and was one of the first so-called “super Tuscans” in the area. It is made only in the best vintages and is composed of equal parts Sangiovese and Cabernet Sauvignon from the Caparzo vineyard in the northern part of Brunello and the San Piero – Caselle vineyard, in the eastern part. The grapes are harvested and fermented separately, and after a spontaneous, malolactic fermentation, the wine matures in French barriques (225-300 l.) for two years, after which it is blended. The wine is aged for a further 6 months in bottle before release.
As Cà del Pazzo contains Cabernet Sauvignon, the wine must not be classified as Brunello di Montalcino, even if it is produced in the area. In previous vintages it was classified as DOC Sant’ Antimo Rosso, but today it carries the Toscana IGT appellation.
The color is deep and dark red with a purple tinge. The scent is rich and clean with aromas of blackberries, wild cherries and English licorice. The taste is dry and warm, almost velvety, with a touch of roasted almonds and vanilla. The aftertaste is very delicate and aristocratic. Cà del Pazzo will lend itself well to the finest gastronomic creations, for example with game, beef or lamb, and may very well be aerated from 1 to 2 hours before serving.
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.
