Wine Article
2018 Tenuta Caparzo Rosso di Montalcino
Last edited on 10/3/2020 by srh
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“Origins of the grapes::
Caparzo, 220 meters above sea level in the northern part of the Appellation: 6 hectares. Terrain: Pliocene sandy-clayey sediments.
Il Cassero, 270 meters above sea level, in the southern part of the Appellation: 6 hectares. Terrain: Pliocene sediments with sandy-stony or scisty-clayey matrices.
San Piero – Casell, 250 meters above sea level, in the eastern part of the Appellation: 7 hectares. Terrain: sandy-clayey.”
Typically, “Mechanically harvested with equipment that separates out the green parts; Fermented 7 days at a controlled temperature of 28 to 30 °C, followed by delestages and pump overs. Because of the superb quality of the skins, the wine is kept in contact with them for a further 5 days. Malolactic is spontaneous.” 13.5% ABV
93 pts Vinous (D’Agata, 4/1/20),
90 ea WinesCritic.com (Vecchione, 5/’20) & winealign.com + 5/5* “Value Rating” (Godel, 2/’20), and
88 WE (7/1/20) @ $20.
Caparzo, 220 meters above sea level in the northern part of the Appellation: 6 hectares. Terrain: Pliocene sandy-clayey sediments.
Il Cassero, 270 meters above sea level, in the southern part of the Appellation: 6 hectares. Terrain: Pliocene sediments with sandy-stony or scisty-clayey matrices.
San Piero – Casell, 250 meters above sea level, in the eastern part of the Appellation: 7 hectares. Terrain: sandy-clayey.”
Typically, “Mechanically harvested with equipment that separates out the green parts; Fermented 7 days at a controlled temperature of 28 to 30 °C, followed by delestages and pump overs. Because of the superb quality of the skins, the wine is kept in contact with them for a further 5 days. Malolactic is spontaneous.” 13.5% ABV
93 pts Vinous (D’Agata, 4/1/20),
90 ea WinesCritic.com (Vecchione, 5/’20) & winealign.com + 5/5* “Value Rating” (Godel, 2/’20), and
88 WE (7/1/20) @ $20.