Caparzo

Caparzo is a historic name in Montalcino, which has been producing excellent wines for over forty years in one of the most famous areas of Tuscany in the world. The estate is located in Caparzo, in the northern area of the Montalcino hillside, and covers an area of about 200 hectares, 90 of which are devoted to vineyards and the rest to olive groves, woodland and arable land. Even today it has kept alive the ancient customs of the area and produces a range of quality labels, made with care and passionate craftsmanship. The winery is equipped with the most modern technologies, put at the service of tradition, in full respect of the characteristics of grapes of excellent quality, to be enhanced during vinification with minimal human intervention.

Caparzo's vineyards are located in a beautiful hilly area, at an altitude of about 250-300 meters above sea level, with a sunny south- and southeast-facing exposure. The soils are of sedimentary origin and are mainly composed of clays and sands. Classic local grape varieties are grown on the estate: the indigenous Sangiovese, Moscadello and the international Chardonnay, Sauvignon Blanc, Traminer, Cabernet Sauvignon, Syrah and Petit Verdot. The Sangiovese grosso dedicated to the production of Brunello was planted in different plots on the estate, choosing the areas best suited to the grape variety. Being able to rely on grapes from different areas of the estate, characterized by different microclimates and soils, makes it possible to have harmonious and balanced wines every year.

Sangiovese grosso is grown at La Casa on soils of a schist-clay nature with abundant presence of marl; in the western area of La Caduta, the vines are at an altitude of more than 300 meters, on soils composed of sandstone and schist rich in skeleton; the Il Cassero vineyard is located southeast of Montalcino, on stony soils of schist and sand; finally, also in the southeast area, is the San Piero-Caselle vineyard, cultivated at an altitude of 250 meters. Harvests begin in early September with the white grapes and end in October with the red varieties. Aging takes place in the winery's cellar. Depending on the wines, traditional 50/80-hectoliter Slavonian oak barrels, 30-hectoliter Allier oak barrels, tonneaux and barriques are used.