Caparzo Sangiovese

An excellent monovarietal sangiovese, early drinker
and marked character, according to the best
tradition of Caparzo.
GRAPE VARIETIES: Sangiovese.
FERMENTATION: traditional.
MATURATION: 2 - 4 months in Slavonian durmast
casks (50 - 80 Hl)
REFINING: 4 months in the bottle.
ALCOHOLIC CONTENT: 12,50 - 13,50%.
TOTAL ACIDITY: 5 - 5,5‰
AGEING POTENTIAL: 3 - 5 years.
FIRST YEAR OF PRODUCTION: 1999.
ORGANOLEPTIC CHARACTERISTICS
COLOUR: ruby red.
BOUQUET: full and persistent, with hints of mulberry
and raspberry.
FLAVOUR: warm, dry, generous and well-balanced.
FOOD COMBINATION: red meat, pasta with meat sauces,
pulses soup, half-mature cheese.
SERVING TEMPERATURE: 16 - 18° C.

Region Description

The best wines from this noble grape come from Tuscany, particularly in the Brunello di Montalcino and Chianti districts, although it is gaining in popularity in California. Sangiovese grapes make wine that is medium to high in acidity and firm in tannin; the wines can be light to full-bodied depending on where the grapes are grown. The aromas and flavors are fruity, often of a cherry-like quality. Hints of violets or a nutty character can also be present.