Caparzo Brunello di Montalcino Riserva is gorgeous ruby red, tending towards garnet with age, this Riserva is overflowing with intense forest fruit aromas on the nose and a complexity brought about by nuances of leather and spice. The palate is dry, fresh and slightly austere, but a softness and warmth is also present and makes the wine beautifully well-balanced. The flavours mirror the moreish complexity on the nose. The finish is persistent. This wine is great now but can be laid down for another 20 years if cellared correctly.
Food Matching: Perfect with roasted, grilled, braised and spit-roasted meats and game or hard, matured cheeses.
Method & Production: Only ever produced in the best years, the Brunello di Montalcino Riserva was first made in 1980 and represents a meticulous selection of Brunello di Montalcino wine. It is aged for 36 months in a mixture of 50hl French and Slavonian oak barrels, before further refinement in bottle for 12 months.
The Vineyard: Established in 1970, Caparzo is one of Montalcino’s 30 historic wineries, and is amongst those that contributed to the fame of Brunello di Montalcino. Purchased by the current owner Elisabetta Gnudi Angelini in 1998 after a period of dilapidation, she was determined to grow, improve and develop this estate back to its former glory. Investment in the vineyard, modernisation in the winery and the help of winemaker Massimo Bracalente have all ensured that Caparzo is now enjoying a comeback as a top Brunello producer.
The Caparzo estate covers 200 hectares, 90 hectares are vineyards and 9 are designated for Brunello, distributed throughout different hillsides in the DOCG, ranging from 220 to 300 metres above sea level. Owning vineyards in Caparzo, La Casa, La Caduta, Il Cassero and San Piero Caselle, which constitute almost all of Montalcino’s best areas, is most certainly one of Caparzo’s strongpoints. This selection of the best vineyards, allows Caparzo to draw the best fruit from every vintage.
Found in the north east of the Brunello zone on the hill of Montosoli and with the famous galestro soils, La Casa is often considered to be one of the most prestigious sites in the appellation. In 1977 Caparzo introduced the concept of Cru to Montalcino.