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The Caparzo Brunello di Montalcino DOCG Vigna la Casa can be considered a true oenological jewel and not only of Montalcino. The origin of the name LA CASA derives from the fact that in the past this was one of the farms where some peasants employed by the owners of Palazzo Montosoli, located a few hundred meters away, lived.
The first vintage produced of Brunello di Montalcino Vigna La Casa was 1977. At that time little was known about terroir and little attention was given to the concept of zoning, which was introduced in Montalcino only in recent years. Caparzo Again, it was a pioneering winery that produced one of the first "Single Vineyard" Brunello di Montalcino in one of the most privileged vineyards in the commune. With the Brunello di Montalcino La Casa, Caparzo it also marked another milestone: that of being one of the first wineries to introduce the barrique in Montalcino, managing to create a wine with a gentle and elegant soul.
Brunello di Montalcino Vigna La Casa is the fruit of a unique terroir and expresses all the great passion and long experience of Caparzo in producing wines of excellence.
Tasting Notes: by ruby red color, tending to garnet with aging. Penetrating bouquet, very broad and varied, with memories of berries, spices and vanilla. Dry, warm, well balanced in its austerity, broad and persistent.
Pairings: Excellent with roasts, grilled and spit-roasted meats, game, braised meats, aged cheeses.
| Name | Caparzo Brunello di Montalcino Cru La Casa 2018 |
| Type | Still red wine |
| Classification |
DOCG Brunello di Montalcino
|
| Year | 2018 |
| Format | 0.75 l Standard |
| Country |
Italy
|
| Region | Tuscany |
| Grape varieties | 100% Sangiovese |
| Location | Montalcino (SI) |
| Climate | Altitude: 275 m. a.s.l. |
| Soil composition. | The soil is of schist-clay formation, known as marlstone, and has good drainage. |
| Harvest | Manual |
| Fermentation temperature | 28-30 °C |
| Fermentation period | 7 days. |
| Vinification | Alcoholic fermentation: lasts 7 days at a controlled temperature between 28 and 30 °C followed by delestage and pumping over. Being in the presence of particularly valuable skins 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 | In wood: minimum 2 years in wood. In bottle: minimum 4 months. |
| Grade alcohol | 13.00% by volume |
| Allergens | Contains sulfites |
| Matching | Excellent with roasts, grilled and spit-roasted meats, game, braised meats, aged cheeses. |
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