Rosso di Montalcino is made from Sangiovese grapes, which are selected from different plots on the Caparzo (north), Cassero (south) and San Piero Caselle (east) vineyards, where you experience differences, both in the subsoil and the climate. This diversity allows the team at Caparzo to create the right blend, according to the style of the vintage. The wine undergoes a classic fermentation in steel tanks, followed by a 5-day additional skin maceration to optimize color, aroma and flavor extract. After a spontaneous malolactic fermentation, it is aged for up to a year in large Slavonian oak barrels (50 hl. + 80 hl. “botti”) and then min. for 3 months in bottle before shipping.
A genuine and uncompromising Rosso di Montalcino wine made from 100% Sangiovese according to all the rules of the art. Primary taste impressions of very young cherries, pomegranates, sweet licorice and cedar. It is wrapped elegantly and almost exotically in a harmonious aftertaste that is persistent and where you also find delicate tones of violets and raspberries. An impressive wine!
It will go well with pasta dishes with sauce, hearty vegetable dishes, grilled meat and mature cheeses. The wine has enough potential for several years of aging (4-8), if you have the patience for it. Drink in its youth, it may be oxygenated in a decanter for 1-2 hours.
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.
