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From the world famous Montalcino area in Southern Tuscany, Brunello is arguably Sangiovese's most serious guise, and this expression from Caparzo is more precise than most. Beautiful acidity complements the pure cherry fruit character which is rounded by some lovely soft oak influences. This is crying for some slow cooked meat and vegetables. Read More
From the world famous Montalcino area in Southern Tuscany, Brunello is arguably Sangiovese's most serious guise, and this expression from Caparzo is more precise than most. Beautiful acidity complements the pure cherry fruit character which is rounded by some lovely soft oak influences. This is crying for some slow cooked meat and vegetables.
The Sangiovese grapes are sourced from 4 diffrent Brunello vineyards, Carpazo, La Caduta, Il Cassero and San Piero Caselle. Fermentation takes 7 days, followed by delestages and pump overs. The wine is aged for 3 years in the traditional 80 hectolitre Slavonian and 50 hectolitre French oak, followed by at least 1 year ageing in bottle before the wine is released.
Origins of the name ‘Caparzo’ are unconfirmed – some believe it derives from the Latin, ‘Caput Arsum’, meaning “a place touched by the sun”. It’s a name most apt for this gem of a winery, nestled amidst the rolling hills, glittering streams and silver olive trees of Tuscany’s Montalcino, home to the Sangiovese grape. In fact, the Caparzo winery was formed at the dawning of a wine tradition to which it contributes – that of Brunello di Montalcino. A ruined farm and vineyard estate, Caparzo was purchased in the 1960s by a group of friends with a passion for Tuscany – and wine. Renovated and replanted, the Caparzo winery quickly imposed itself on the market.
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