Capezzana #Rossi

Manufacturer: Capezzana -> Go to Capezzana

Wine Box of 6 red wine

Villa di Capezzana 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 2018, Sangiovese 75%, Cabernet Sauvignon 15%, Canaiolo black 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.

Ghiaie Della Furba 2017, Cabernet Sauvignon 40%, Syrah 35% and Merlot 25%

The nose is broad, complex and elegant, with ripe red fruits in the foreground, notes of rose and violet preceding the intense, spicy ones. Soft to the mouth, with great structure. Dense and sweet tannin texture, acidity in balance with the structure. Fruity with taste sensations of small red fruits from the undergrowth combined with intense and complex spicy notes. Long finish.

Ugo Contini Bonacossi 2016, Sangiovese

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°< /span>c. Malolactic fermentation carried out in new French oak barriques. Elevation for 18 months,50% of the mass in new barriques and 50% in used barriques for 18 months, refined in bottle for at least 8 months. Intense and elegant, fruity bouquet with spicy and floral notes such as violet and violet, to finish Kentucky tobacco. Consistent on the palate in elegance with persistent spicy notes. Mint and light vanilla. Silky, enveloping and well-balanced tannin. Long and robust in the 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.

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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.”