Capezzana is based in the Carmignano region, north-west of Florence. The area is distinct from neighbouring Chianti as it has a slightly warmer climate, in particular experiencing prolonged heat into the autumn – and harvest season. This allows for the full ripening of Cabernet Sauvignon grape; the ripening process is also aided by the cool breezes off the Appenine Mountains, which at night temper the hot summer days. This was the first Tuscan area to champion and legalise the use of Cabernet Sauvignon in the blend (way before the “Super Tuscans”) although Sangiovese must still make up at least 50% of the final blend.
The Capezzana estate has been in the hands of the Contini Bonacossi family for centuries; although, viticulture in the areas dates back further still, with relict wine jars and tasting cups found in Etruscan tombs dating back to around 1000BC! Today the esteemed estate combines 100 hectares of vineyard and 40 olive groves, continuing the old agricultural traditions of Tuscan region.
80% Sangiovese and 20% Cabernet Sauvignon
Fermentation at controlled temperatures takes place in stainless steel tanks for 25 days. Aged in large French oak barrels for 14 months then an additional 6 months once bottled.
Another partner option to Florentine steak, or any cut well cooked frankly. Also partners the local favourite – wild boar.
Suitable for vegetarians & vegans.