Capezzana
Ghiaie della Furba 2021
| Denomination | IGT Toscana |
|---|---|
| Size | 0,75 l |
| Alcohol content | 14.5% by volume |
| Area | Tuscany (Italy) |
| Grape varieties | 50% Cabernet Sauvignon, 25% Merlot, 25% Syrah |
| Aging | 15 months in barrique, followed by 18 months of bottle ageing |
- Organic blend Toscana IGT: Cabernet Sauvignon 50%, Merlot 25%, Syrah 25%
- Vinification: steel, 13 days maceration; aged 15 months in barrique and 18 in bottle
- Sensory profile: intense ruby colour, notes of wild berries and spices, soft tannins
- Pairings: red meats, game, duck à l'orange, mature cheeses
- Serving: temperature 16–18°C, decant for 1 hour; 14.5% vol.; ageing potential 10–15 years
Description
What kind of wine is it
Ghiaie della Furba by Capezzana is an organic red wine with a strong personality, born from an elegant blend of Cabernet Sauvignon, Merlot and Syrah that best expresses the Tuscan terroir. On the palate, it reveals an opulent and full-bodied structure, supported by dense, enveloping tannins. The balance between fresh acidity and aromatic richness outlines a profile where small red fruits merge with lively spicy notes. The persistent finish makes it ideal for pairing with red meats, game and mature cheeses.
Where does it come from
The roots of this fascinating blend lie in the Carmignano area, in the heart of Tuscany, between the hills of Montalbano and the Tuscan-Emilian Apennines. The vineyards stretch at around two hundred metres above sea level with a favourable south-west exposure, benefiting from warm summer days and cool nights. The vines grow on soils composed of clay schist and alluvial gravel deposits located near the Furba stream. This oenological project began in 1979 to characterfully interpret a classic Bordeaux blend.
How is it produced
The harvest takes place between September and October. After alcoholic fermentation in steel vats, the must macerates on the skins for thirteen days at a controlled temperature. Malolactic fermentation and maturation take place in small barrels for fifteen months, followed by eighteen months of bottle ageing. The result is a dry and profound sip, characterised by spicy notes and wild berries, endowed with remarkable longevity.
History and Curiosities
Born in 1979 at the historic Capezzana Estate, Ghiaie della Furba 2021 is a superb organic Bordeaux blend that embodies the excellence of Carmignano. This elegant red wine masterfully harmonises Cabernet Sauvignon, Merlot and Syrah, grown on the gravelly soils of the Furba stream. Thanks to skilful maturation in barriques for fifteen months, the glass offers an opulent sip, enriched by sweet tannins and enveloping spicy notes. An undisputed structural quality, awarded an excellent score of 94/100 by James Suckling.
Awards
-
2021
5Italian Sommelier Foundation (FIS) guide This has been one of the most prestigious wine guides in Italy for over 10 years.
-
2021
94/100
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.
-
2021
3One of the most prestigious wine guides in Italy.
Tasting notes
Perfume
Color
Taste
Serve at:
16 - 18 °C
Longevity:
10 - 15 years
Decanting time:
1 hour
- Start up year: 804
- Oenologist: Franco Bernabei
- Bottles produced: 450.000
- Hectares: 78
The vine was already cultivated in Etruscan times, about 3,000 years ago, as shown by the wine containers found among the numerous finds. Then came the Roman era: it was written that the same names of some wineries would derive from Roman names of the era of Silla, when the area was divided and given to veterans; Capezzana would take the name of one of these, Capitus.
In the Florence state archives we found a parchment dated 804: it is a lease contract which documents how already 1200 years ago in Capezzana oil and wine were produced. In the 20s of the last century the Contini Bonacossi family bought Capezzana. Currently the management of the company belongs to Count Ugo's sons, who have divided the tasks in the company: Benedetta works in the cellar in close contact with Vittorio, who also takes care of the wine sector together with his son Gaddo; Filippo takes care of the production of oil and the financial part and Beatrice is the commercial and marketing manager of the company, assisted by her niece Serena. Currently the company has a total area of 670 hectares, of which over 90 are vineyards and 140 are olive groves.
Capezzana is located in the north of Tuscany, in the municipality of Carmignano, in the province of Prato, 20 km from Florence, between the Montalbano and the Tuscan-Emilian Apennines. This explains the particularity of its microclimate: in summer the days are hot and followed by cool nights and the rainfall is well distributed throughout the year. Read more
| Name | Capezzana Ghiaie della Furba 2021 |
|---|---|
| Type | Red organic still |
| Denomination | Toscana IGT |
| Vintage | 2021 |
| Size | 0,75 l |
| Alcohol content | 14.5% by volume |
| Grape varieties | 50% Cabernet Sauvignon, 25% Merlot, 25% Syrah |
| Country | Italy |
| Region | Tuscany |
| Vendor | Capezzana |
| Story | History and Curiosities Born in 1979 at the historic Capezzana Estate, Ghiaie della Furba 2021 is a superb organic Bordeaux blend that embodies the excellence of Carmignano. This elegant red wine masterfully harmonises Cabernet Sauvignon, Merlot and Syrah, grown on the gravelly soils of the Furba stream. Thanks to skilful maturation in barriques for fifteen months, the glass offers an opulent sip, enriched by sweet tannins and enveloping spicy notes. An undisputed structural quality, awarded an excellent score of 94/100 by James Suckling. |
| Origin | Carmignano (Prato) |
| Soil composition | Shale |
| Harvest | Merlot early September, Syrah late September and Cabernet early October |
| Fermentation temperature | 26–28 °C |
| Fermentation | 7 days |
| Production technique | Fermentation in stainless steel tanks with maceration on the skins; malolactic fermentation and ageing in barriques (15 months), followed by bottle ageing (18 months) |
| Wine making | In stainless steel tanks: 7 days of alcoholic fermentation followed by 13 days of maceration on the skins before racking, at 26–28 °C. Malolactic fermentation in barriques. |
| Aging | 15 months in barrique, followed by 18 months of bottle ageing |
| Allergens | Contains sulphites |