Description
Caparzo is among the oldest Brunello wineries, with its first vintage dating back to 1970. It is one of the very few whose vineyards extend across different areas of the appellation, each with very different soil characteristics. The Sangiovese grapes come from the following locations: Caparzo and San Piero-Caselle, with sandy-clayey soil; La Caduta, with schistose-arenaceous soil; and Il Cassero, with sandy-stony soil.

The winery is equipped with cutting-edge technologies that allow for the removal of immature grape seeds in the early stages of fermentation. Fermentation takes place for 7 days in stainless steel at a controlled temperature of 28-30°C. Maceration is prolonged as long as possible, at least 10-15 days, followed by malolactic fermentation and aging, first in wood for 2 years and then for another 4 months in bottle.

The wine shines in the glass with a ruby ??red color that tends toward garnet as it ages. It has an intense and fragrant aromatic palette, with notes reminiscent of wild berries. On the palate, it is dry and warm, delicate yet austere, with a very long finish.

Excellent with roasts and grilled or spit-roasted red meats, it pairs well with braised meats and aged cheeses.