Caparzo Sangiovese Toscana

SANGIOVESE

Very floral in aroma, the wine exhibits rose, cherry syrup and boysenberry flavors. This is rich, with dense tannins, delivering a moderately long finish. Pairs perfectly with roasts, grilled and braised meats, aged cheeses. The vines are trained spurred cordon and planted densely. Before harvest, the grapes are field-selected in order to check for perfect ripening and flawless clusters. At the beginning of September, harvest starts with white grapes for the production of Le Grance and continues with red grapes through October. Tradition and innovation perfectly combine in the cellar at Caparzo. The grapes are unloaded on a line that is able to automatically separate all the green parts that the de-stemmer is not able to remove. A selecting belt allows specialized personnel to carry out another visual control on each berry. Fermentation takes place in Caparzo’s custom stainless steel vats, which are designed to support the traditional operations of temperature control, pumpover, délestage, pigeage, and aeration by means of a computerized system. Caparzo covers an overall surface area of 494 acres (223 planted to vines) on all sides of the hill of Montalcino in the best areas of the DOCG. The vineyards of Caparzo, La Casa, La Caduta, Il Cassero, and San Piero Caselle range in altitude from 720-985 ft, and are composed of various soil types, including marl, sandy-stone, sandy-clay, and shale-clay. According to tradition, Sangiovese Grosso excels. Regardless of weather trends and climactic patterns, the disposition of the vines and different conformations of the vineyards allow the production of very high-quality wines every year.