Caparzo
Brunello di Montalcino Riserva 2020
| Denomination | DOCG Brunello di Montalcino Riserva |
|---|---|
| Size | 0,75 l |
| Alcohol content | 14.5% by volume |
| Area | Tuscany (Italy) |
| Grape varieties | 100% Sangiovese |
| Aging | In wood: minimum 2 years. In bottle: minimum 6 months. |
- Appellation and grape: Brunello di Montalcino Riserva made exclusively from Sangiovese
- Olfactory profile: ruby colour tending towards garnet; intense and complex notes of forest fruits
- Tasting notes: dry and warm, robust tannins; austere and persistent finish
- Winemaking: hand-harvested, long maceration; aged for 2 years in barrels and 6 months
- Awards and service: 96-point James Suckling rating; decant for 1 hour and serve at 18 °C
Description
What type of wine it is
Caparzo Brunello di Montalcino Riserva is a still red wine made exclusively from Sangiovese grapes. Produced in Tuscany within the prestigious denomination, it is distinguished by its solid structure and complexity. In the glass, it presents ruby highlights and garnet nuances, anticipating a penetrating bouquet with clear notes of wild berries. On the palate, it is warm, harmonious, and has an austere finish with a vibrant persistence, confirming its great ageing potential. Its significant nature makes it perfect for pairing with mature cheeses, roasts, and game.
Where it comes from
The grapes destined for this Brunello originate in Montalcino, Tuscany, coming from vineyards located in both the northern and southern areas of the commune. The vines enjoy excellent south and south-east exposure, growing on Pliocene formation soils with a sandy-stony matrix. This composition guarantees excellent natural drainage. Altitudes vary between two hundred and twenty metres in the northern area and two hundred and seventy metres in the southern area, creating an ideal ecosystem for the perfect ripening of the Sangiovese.
How it is produced
Vinification begins with a careful manual selection of the bunches. Alcoholic fermentation takes place at a controlled temperature for about seven days, enhanced by délestage and pumping over. This is followed by prolonged maceration on the skins for a further ten to fifteen days, essential for phenolic extraction. After racking, spontaneous malolactic fermentation is triggered. The wine then matures in casks for at least two years, completing its refinement with a rest in the bottle for a minimum of six months before being released onto the market.
History and curiosities
Produced in a limited edition only in the best vintages, Caparzo's Brunello di Montalcino Riserva has been a pillar of Tuscan excellence since its debut in 1980. Curated by oenologist Massimo Bracalente, this prized rarity is born from a careful selection to guarantee an extraordinary longevity capable of exceeding forty years. Intended for discerning enthusiasts, this wine boasts significant international ratings, celebrated with ninety-six points from James Suckling and ninety-four from Decanter and Vinous, confirming itself as a standout performer in the wine scene.
Awards
-
2020
97/100
James Suckling is an influential American wine critic and journalist who worked at Wine Spectator for 30 years. He left the magazine in 2010 to start his own website and guidebook (JamesSuckling.com). He specialises in Italian and Bordeaux wines.
-
2020
93/100
The prestigious international wine guide from the renowned Robert Parker, the world's most experienced and trusted wine taster.
-
2020
94/100
Vinous is the online guide from Antonio Galloni, one of the world's leading wine connoisseurs.
-
2020
95/100
Wine spectator is the most influential wine guide on the internet.
Tasting notes
Perfume
Color
Taste
Serve at:
18 - 20 °C
Longevity:
10 - 15 years
Decanting time:
1 hour
- Start up year: 1970
- Oenologist: Massimo Bracalente
- Bottles produced: 900.000
- Hectares: 200
Series of hills flee everywhere without visible interruptions, shaped in different ways by streams and gulleys that reforge together in the grey clay. The colours and perfumes of seasons in Val d’Orcia are unique: from barren clays to golden tuffs, from the dark vegetation of woods to the bright vegetation of vineyards, from the blue of watercourses to the silvery foliage of olive trees. You can find all this in a glass of wine. Montalcino is the land of Brunello, made only with Sangiovese grapes. In no other place this vine is able to transmit at best the distinctive features of its terroir. With Caparzo I had the chance to test myself with a great Tuscan wine and become acquainted with the pride of an ancient agriculture. It is a constant commitment that fills me with pride. Following the vines every day, seeing them grow, sprout and finally harvesting the fruit. You are aware of having worked hard, without neglecting any detail, but at the end the land will be the one to decide. And every year, every vintage time, you hope that the wine is the best one you have ever made. Read more
| Name | Caparzo Brunello di Montalcino Riserva 2020 |
|---|---|
| Type | Red still |
| Denomination | Brunello di Montalcino DOCG |
| Vintage | 2020 |
| Size | 0,75 l |
| Alcohol content | 14.5% by volume |
| Grape varieties | 100% Sangiovese |
| Country | Italy |
| Region | Tuscany |
| Vendor | Caparzo |
| Story | History and curiosities Produced in a limited edition only in the best vintages, Caparzo's Brunello di Montalcino Riserva has been a pillar of Tuscan excellence since its debut in 1980. Curated by oenologist Massimo Bracalente, this prized rarity is born from a careful selection to guarantee an extraordinary longevity capable of exceeding forty years. Intended for discerning enthusiasts, this wine boasts significant international ratings, celebrated with ninety-six points from James Suckling and ninety-four from Decanter and Vinous, confirming itself as a standout performer in the wine scene. |
| Origin | Northern and southern areas of Montalcino (Siena), Tuscany |
| Soil composition | Pliocene formation soils with a sandy-stony matrix |
| Fermentation temperature | 28 to 30 °C |
| Fermentation | 7 days |
| Production technique | Alcoholic fermentation at a controlled temperature (28-30 °C) with rack-and-return and pump-overs; prolonged maceration on the skins; spontaneous malolactic fermentation; maturation/ageing in wooden barrels and in the bottle. |
| Wine making | Seven-day alcoholic fermentation at a controlled temperature between 28 and 30 °C, with rack and return (délestage) and pump-overs; prolonged maceration on the skins for a further 10–15 days; spontaneous malolactic fermentation at a controlled temperature between 20 and 24 °C immediately after racking; maturation in barrels for at least 2 years and ageing in the bottle for at least 6 months. |
| Aging | In wood: minimum 2 years. In bottle: minimum 6 months. |
| Total acidity | 5.2 gr/L |
| Allergens | Contains sulphites |