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Located north of Montalcino in Montosoli, Capanna was bought by the Cencioni family in 1957. A small estate
dedicated to farming and vinifying Sangiovese Grosso, the Cencionis own some of the best crus of Brunello,
The vineyards are planted above a north-facing slope to volcanic soils which encourages, slow and even
ripening.
No chemical fertilizers or herbicides are used, and every effort is made to maintain natural biodiversity in the
vineyard. and the winemaking at Capanna is modern, emphasizing the fruit-forward components of the
Sangiovese Grosso grape while allowing full expression of the rich terroir upon which the grapes are grown.
| Tasting notes |
| Intense ruby color. Velvety and mouth-filling with supple yet firm
tannins. |
| Rating |
"Wonderful aromas of chocolate, crushed berries andraspberries, with vanilla and toasted oak undertones. Full-bodied, with deliciously ripe fruit and loads of berries, chocolate and coffee bean character. Love the length and beauty here. Best after 2013."
95 Points ,James Suckling
Robert Parker 94 points (May 2011)
Capanna’s 2006 Brunello di Montalcino is a gorgeous, substantial wine endowed with tremendous purity in its dark red fruit. Smoke, tar, roses and licorice develop on the mid-palate, adding further complexity. The round, harmonious finish is equally impressive. This is a decidedly young, vibrant wine with a long, future ahead of it. The wine’s sheer concentration and depth are remarkable. The Brunello was fermented in oak uprights, then spent 38 months in Slavonian oak casks of ranging from 10 to 25 hectoliters. This is the finest wine I can remember tasting from Capanna in some time. Anticipated maturity: 2014-2026.
Wine Enthusiast 94 points (Apr 2011)
This beautiful Brunello will charm your socks off. The wine is rich and plush, deep and concentrated, intense and ripe with personality. It offers a modern yet sneakily sophisticated nose with tones of bright cherry, almond paste and vanilla. The tannins are still a bit firm and so give it another five years of cellar aging. |
| Wine maker notes |
| The hand-picked grapes undergo a 36 to 48 hour cold soak to facilitate fruit and color extraction. A long, cool fermentation is carried out in temperature controlled horizontal stainless steel fermenters fitted with rotating paddles that mix the cap of skins with the fermenting juice. The resulting wines are deeper in color with rounder, richer fruit, and more velvety tannins than wines using traditional pump-over extraction. The wines are aged in large Slovenian oak uprights that allow a gentle maturation without the intrusion of wood flavors or tannins. Intense Ruby color. Velvety and mouth-filling with supple yet firm tannins. |
| Technical notes |
| Harvested by hand, immediately destemmed and fermented on its skins for 25 days in temperature controlled
Slovenian oak vats. The wine matures for 38 months in large Slovenian oak uprights to allow maturation without
the intrusion of wood flavors or tannins. |
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