Brunello Di Montalcino Docg - 750ml - Caparzo

The first vintage of Brunello di Montalcino Caparzo is dated 1970, years in which the situation of the denomination was totally different from the current one. At the time, in fact, the existing cellars in Montalcino were only 13, and this figure placed Caparzo among the historical companies in the production of Brunello. The peculiarity of Brunello di Montalcino Caparzo is certainly the origin of Sangiovese. The company, in fact, is one of the very few cellars in Montalcino which boasts the ownership of vineyards in the different geographical areas of the production territory. What might appear a simple detail in reality turns out to be an important plus, given that thanks to the different positions of the Caparzo vineyards it can make the most of the different microclimates and terroirs present in Montalcino. The grapes collected in the vineyards distributed in the area are carefully selected, in order to create the premises for a complex wine that resembles all the characteristics that make Brunello one of the most appreciated wines in the world. Areas of origin of the grapes: - ophable "stubborn", altitude 220 meters, north area: 8 hectares. Land: Pliocene, sedimentary, sandy - clayey formation. - Olocality "The fall", altitude 300 meters, south - west area: 7 hectares. Land: Arenacea trafficking, dissolved and full of skeleton. - Olocality "Il Cassero", altitude 270 meters, south area: 6 hectares. Land: Pliocene formation with sandy - pitry or scatter - clayey matrix. - Locality San Piero - Caselle altitude 250 meters, east zone: 2 hectares. Land: Safe clayey. Collection: Manual. Alcoholic fermentation: particular attention during the first two days of the fermentative period to the vinaccioli which are eliminated if they do not prove to be mature enough. The operation is possible thanks to our technologically avant - garde fermentation tanks. Alcoholic fermentation lasts 7 days at controlled temperature between 28 and 30 ° C followed by delestage and reassessions. Being in the presence of particularly valuable skins, the period of contact with them is stretched for another 10/15 days. Malolactic fermentation: spontaneous, at controlled temperature between 20 and 24 ° C, and immediately following the variation. Connecting in wood: minimum 2 years. Connecting in the bottle: minimum 4 months. Alcoholic gradation: 13.50% vol. Acidity: between 5 and 5.5 ‰ aging capacity: over 30 years. First year of production: 1970 color: ruby ​​red, tending to granting with aging. Perfume: penetrating bouquet, very large and varied, with memories of berries. Taste: dry, warm, well sustained, harmonious, delicate and austere at the same time, persistent. Gastronomic combinations: roasts, grilled meats and spit, game, braised, seasoned cheeses. Service temperature: 18 ° C, preferably unnamed 1 - 2 hours before serving it.