Caparzo Rosso di Montalcino is quite a dark ruby red with a pervasive bouquet, very generous and varied, with hints of violet, raspberry and pomegranate. A warm, dry, generous, well-balanced finish.
Food Matching: Great with red meat, pasta with sauces, lentil soup or mature cheese. Try it on its own with good friends
Method and Production: Grapes are sourced from Caparzo’s vineyards across the region and blended together after fermentation. Wine is aged for 1 year in large format Slavonian oak and then a minimum of 10 months in bottle.
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.