ABOUT THIS WINE
There are several areas of origin for the grapes. The first being, “Caparzo” which is at 220 meters (720 feet) above sea level in the northern part of the appellation; 8 hectares (20 acres). The soil is composed of sandy-clayey Pliocene sediments. The second area is “La Caduta" which is at 300 meters (985 feet) above sea level in the southwestern part of the appellation; 7 hectares (17.5 acres). The soils are composed of loosely packed stony arenaceous schist. The third area is “Il Cassero” which is at 270 meters (885 feet) above sea level in the southern part of the appellation; 6 hectares. The soil is composed of Pliocene sediments with sandy-stony or schisty-clayey matrix. The final area of origin is “San Piero – Caselle” which sits at 250 meters (820 feet) above sea level in the eastern part of the appellation; 2 hectares (5 acres). The soils here are sandy-clayey.
The harvest is done by hand. During the first two days of the fermentation, special attention was paid to the seeds, which are eliminated if they are not ripe enough. This operation is made possible by the cutting edge technology of our fermentation tanks. The primary fermentation takes seven days, at controlled temperatures between 28 and 30°C (82 and 86°F), and is followed by delestages and pump-overs. Because of the superb quality of the skins, the wine is kept in contact with them for further 10-15 days. Malolactic fermentation happens spontaneously, at a controlled temperature of 20-24°C (68-75°F), immediately after racking. The wine is then aged for at least 2 years in barrel then bottle-aged for at least 4 months.
ABOUT THIS PRODUCER
Caparzo produced its first vintage of Brunello di Montalcino in 1970 when the situation in Montalcino was very different than it is now. At the time, there were only 13 wineries in Montalcino, and this makes Caparzo one of the historic Brunello producers. The distinguishing characteristic of Caparzo's Brunello di Montalcino is the origin of its Sangiovese. Indeed, the estate is one of the few in Montalcino that has vineyards in the various geographic areas of the Appellation. What might seem to be just a detail is instead quite positive, because the different locations of Caparzo's vineyards allow the estate to draw the most from the different microclimates and terroirs present in Montalcino. The grapes harvested from the vineyards in the various areas of the appellation are carefully selected to lay the foundations for a complex wine that brings together all of the characteristics that make Brunello one of the world's most sought after wines.
The origins of the place named Caparzo are still unknown. According to some people, the name is derived, as shown by ancient maps, from Ca’ Pazzo; according to others, the term should derive from the Latin Caput Arsum, indicating "a place touched by sun”. The history of Caparzo dates back to the end of the 1960s at the dawning of Brunello di Montalcino, when a group of friends, fond of Tuscany and of wine, purchased an old ruin with vineyards at Montalcino. The farm estate was renovated, modernized, and new vineyards were planted. In a short time, Caparzo made itself known in the Brunello market. In 1998, 30 years after the first rows of vines were planted, the farm estate came to a turning point when Elisabetta Gnudi Angelini purchased Caparzo. With the help of her son, Igino, and daughter, Alessandra, she immediately carried out her objective: combining tradition with innovation to create a high-quality wine that is the expression of an excellent territory.
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