Sangiovese di Toscana is a bright ruby colour with hints of violet. An intense fruity bouquet, with ripe blackberries, wild strawberries and spice. The palate has a warm brambly feel, full of soft ripe fruit and a peristant spice to the finish. Very easy drinking.
Food Matching: Panzanella, sausages with white beans or spaghetti with tomatoes and basil.
Method and Production: The grapes for Sangiovese di Toscana are sourced from the three different estates of owner, Elisabetta Gnudi Angelini. The vineyards are found in Montalcino, Castelnuovo Berardenga and Magliano. To ensure optimum fruit quality the grapes are harvested at different times and vinified separately. Vinified in stainless steel to retain fruit and freshness. The final blend is made just before bottling and the wine is aged for 1to 3 months in bottle before being released.
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 in a state of dilapidation, Elisabetta set about the process of improving and developing the estate and their wines back to their former glory. Investment in the vineyard, modernisation in the winery and the help of winemaker Massimo Bracalente have all ensured that Caparzo is now back in it proper place 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, vinifying the grapes from the La Casa vineyard separately.