Capezzana #Carmignano

Manufacturer: Capezzana -> Go to Capezzana

Wine Box of 6 red wine

Villa di Capezzana Carmignano DOCG in the 2011 and 2016 vintages , Sangiovese 80%, Cabernet 20%

Vinified in steel tanks. 7 days of alcoholic fermentation followed by another 13of maceration with the skins before racking, at a temperature of 26/28°< /span>c.Malolactics carried out in tonneaux of French wood, elevation, 70% of the mass in tonneaux for at least 12 months, 30% in large barrels for 16 months- Refines in the bottle for at least 12 months.

Barco Reale di Carmignano DOCG 2018, Sangiovese 75%, Cabernet Sauvignon 15%, Black Canaiolo 5% and Cabernet Franc5%

Vinification in steel tanks. 7 days of alcoholic fermentation followed by another 8 of maceration with the skins before racking, at a temperature of 26°/28° C. Malolactic fermentation carried out in steel, elevation in barrels Allierfrom 24 hl for 6–8 months. Bottle refinement for approximately 3 months. Fruity and floral, with light notes of oak on the nose. In the mouth it is full-bodied, elegant and with gentle tannins. Featuring great freshness and easy drinking, it denotes a sweet and medium-long finish.

Trefiano Carmignano DOCG Riserva 2015, Sangiovese 80%, Cabernet 10%, Canaiolo 10%

Winification in steel tanks. 7 days of alcoholic fermentation followed by another 13 of maceration with the skins before racking, at a temperature of 26°/28°C. Malolactic fermentation carried out in Tonneaux of French oak. Elevation, Tonneaux for 24 months. Refine in the bottle for at least 1 year.

Ruspo di Carmignano DOC 2020 wine, Sangiovese, Cabernet and Canaiolo

Brief contact with the skins still gives it a beautiful rosé color even though it comes from red grapes such as Sangiovese, Cabernet and Canaiolo. Hints of small red fruits on the palate, then floral notes of violet and rose. Soft, with a good balance between freshness and intensity on the palate. Long fruity finish.

Vin Santo di Carmignano DOC Riserva 2013, Trebbiano, San Colombano

Awarded as best Italian sweet wine. It is produced in small quantities from Trebbiano and San Colombano grapes, chosen from the ripest of the vineyards registered in the Carmignano Register and left to dry on mats until February, according to the traditional method. The must is then placed in casks for at least five years. The yield is very low: from 1/4 to 1/5 of the original weight of the grapes. After bottling, Vinsanto can be aged without time limits, still gaining richness and aroma. Very complex on the nose, fruity, with notes of dried and candied fruit, apricot and orange peel, then floral puffs of yellow flowers. Consistent to the taste, sweet, soft and opulent, very long and caramelized finish.

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Carmignano (Italy)

In Carmignano the vine has been present for more than 3000 years. Wine vases and tasting cups found in Etruscan tombs are clear evidence of such ancient viticulture in this area. A parchment was also found in the state archives of Florence which documents how vines and olive groves were cultivated in Capezzana as early as the 9th century AD.

From the Renaissance onwards various families took turns owning the estate built in 1475 by Monna Nera Bonaccorsi: Cantucci, Marchesi Bourbon del Monte, Adimari Morelli, Franchetti Rothschild ending with the Contini Bonacossi, the current owners, 1920.

Subsequently, Count Alessandro Contini Bonacossi expanded the property with the purchase, from the Marquis Aman Niccolini, of two nearby farms, “Il Poggetto” and “Trefiano”.

Thus was born the Tenuta di Capezzana, divided into 3 farms and more than 120 farms, dedicated to the production of high quality wine and oil. Alessandro’s passion for collecting led him to conserve bottles, so that today Capezzana can boast a collection of historic vintages starting from 1925.

Over the decades the estate has seen five generations of winemakers, and in 2009 a virtuous path of organic practices in the vineyard began, now certified.

Mechanization is limited to the control of wild herbs, so chemical herbicides are not used. We also continue to use the ancient practice of green manure with the sowing of legumes and grasses in alternate rows. A natural way to enrich the soil with nitrogen. Certain that we are leaving fertile land and not a mountain of poisoned and sterile plastic for future generations. So not “Integrated Control” (don’t be fooled, they involve pesticides, chemistry in the vineyard), but rather “Integrated Respect.”