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Dark, ruby red in color. A generous and expressive nose, with hints of violet, raspberry and pomegranate. On the palate the wine is warm, dry, smooth, well-balanced. Read More
Dark, ruby red in color. A generous and expressive nose, with hints of violet, raspberry and pomegranate. On the palate the wine is warm, dry, smooth, well-balanced.
Grapes are sourced from Caparzo's vineyards across the region and blended together after fermentation. Fermentation lasts for around 7 days at a controlled temperature of between 28 ° C and 30 ° C. This is followed by delestages and pump overs. Because of the superb quality of the skins, the wine is kept in contact with them for a further 5 days before going through a spontaneous malolactic fermentation.
Pair with red meat, pizza, pasta with tomato sauces, and mature cheese.
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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