Ruby red, tending to garnet with aging. Penetrating bouquet, very broad and varied, with memories of berries. Dry, warm, well supported, harmonious, delicate and austere at the same time, persistent.
| Name | Caparzo Brunello di Montalcino 2017 |
| Type | Still red |
| Classification |
DOCG Brunello di Montalcino
|
| Year | 2017 |
| Format |
3 l double magnum with original wooden case |
| Country |
Italy
|
| Region | Tuscany |
| Grape varieties | 100% Sangiovese |
| History | The first vintage of Brunello di Montalcino Caparzo is dated 1970, years when the situation of the appellation was totally different from what it is today. At that time, in fact, there were only 13 wineries existing in Montalcino, and this figure places Caparzo among the historical wineries in the production of Brunello. The particularity of Brunello di Montalcino. Caparzo is definitely the origin of the Sangiovese. The company, in fact, is one of the very few wineries in Montalcino that boasts the ownership of vineyards in the different geographical areas of the production territory. What might appear to be a simple detail actually turns out to be an important plus, since thanks to the different positioning of the vineyards Caparzo it can take full advantage of the different microclimates and terroirs present in Montalcino. |
| Location | Montalcino (SI) |
| Climate | Location "Caparzo": altitude 220 meters, northern zone: 8 hectares; Location "La Caduta": altitude 300 meters, southwestern zone: 7 hectares; Location "Il Cassero": altitude 270 meters, southern zone: 6 hectares; Location San Piero - Caselle altitude 250 meters, eastern zone: 2 hectares. |
| Soil composition. | Locality "Caparzo": Pliocene formation, sedimentary, sandy-clayey; Locality "La Caduta": arenaceous shale formation, loose and rich in skeleton; Locality "Il Cassero": Pliocene formation with sandy-stony or shale-clay matrix; Locality San Piero-Caselle: sandy clayey. |
| Harvest | Manual |
| Fermentation temperature | 28-30 °C |
| Vinification | Particular attention during the first two days of the fermentation period to the grape seeds, which are removed in case they do not prove to be sufficiently ripe. This operation is possible thanks to our technologically advanced fermentation tanks. The alcoholic fermentation lasts 7 days at a controlled temperature between 28 and 30 °C followed by delestage and pumping over. Since particularly fine skins are present, the period of contact with them is extended for another 10-15 days. Malolactic fermentation: spontaneous, at a controlled temperature between 20 and 24 °C, and immediately following racking. |
| Ageing | Minimum 2 years in wood, 4 months in bottle. |
| Grade alcohol | 13.50% by volume |
| Total acidity | 5.00 gr/L |
| Production vintage | 150,000 bottles |
| Pairing | Roasts, grilled and spit-roasted meats, game, braised meats, aged cheeses. |
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