Capanna Brunello di Montalcino (375ML half-bottle) 2006
Sangiovese from Tuscany, Italy
The hand-picked grapes undergo a 36 to 48 hour cold soak to facilitate fruit and color extraction. A long, cool fermentation is carried out in temperature controlled horizontal stainless steel fermenters fitted with rotating paddles that mix the cap of skins with the fermenting juice. The resulting wines are deeper in color with rounder, richer fruit, and more velvety tannins than wines using traditional pump-over extraction. The wines are aged in large Slovenian oak uprights that allow a gentle maturation without the intrusion of wood flavors or tannins. Intense Ruby color. Velvety and mouth-filling with supple yet firm tannins.
James Suckling - "Wonderful aromas of chocolate, crushed berries and raspberries, with vanilla and toasted oak undertones. Full-bodied, with deliciously ripe fruit and loads of berries, chocolate and coffee bean character. Love the length and beauty here. Best after 2013."
Wine Enthusiast - "This beautuful Brunello will charm your socks off. The wine is rich and plush, deep and concentrated, intense and ripe with personality. It offers a modern yet sneakily sophisticated nose with tones of bright cherry, almond paste and vanilla. The tannins are still a bit firm and so give it another five years of cellar aging."
The Capanna farm, owned by the Cencioni family since 1957, is located north of Montalcino in the area of Montosoli. The vineyards of Montosoli are considered some of the best crus of Brunello. Capanna is a micro-estate dedicated to farming and vinifying the classic Sangiovese Grosso grape variety in a modern style. Capanna sits above the slope on the north facing portion of the old volcano that is topped by the citadel of Montalcino. The north facing slope consists of complex volcanic soil and subsoil which provide less extreme heat and cooler soils that allow the grapes to slowly mature. The highly permeable volcanic soils yield juicier, thinner-skinned grapes. No chemical fertilizers or herbicides are used, and every effort is made to maintain natural biodiversity in the vineyard. Winemaking emphasizes seamless forward fruit, substantial depth of color, flavor, balance, and elegance. The winemaking at Capanna reinforces and elaborates the advantages of its vineyards to produce wines which are rich, complex, generous and smooth. View all Capanna Wines
About Tuscany(TUSS-can-ee) Sangiovese. Most of the wine coming from Tuscany is made from some clone of this varietal, but a growing trend, started by the renegade winemakers of those Super Tuscans, is to incorporate more international varietals.
Notable FactsThe most well known sub-districts of Tuscany are Chianti, Brunello di Montalcino and Vino Nobile di Montepulciano (note that Montepulciano here refers to the local village, not the grape variety found in the Italian region of Abruzzi). Wine labeled from these regions is DOC-regulated and Sangiovese-based blends. Quality wine from these DOC areas has been on the rise for decades, with top-notch winemakers and wineries shedding the low-quality image once held for Tuscan wine by producing consistently outstanding bottlings that range from deliciously drinkable to highly ageable. Newer to the scene are regions like Bohlgeri and the Maremma, home to of what are now termed "Super-Tuscans," named for the wine coming from the Tuscany area, but not following all of the DOC or DOCG laws required in Italy. In the 1970's, some pioneer winemakers began buying land outside of Chianti and Montalcino, and planting not only Sangiovese, but also international varieties like Cabernet Sauvignon and Merlot. The wine they produced only fit into the lowest Italian category of "vina da tavola," but the winemakers sold the wine for high prices, creating an almost cult following, and spurning a new wine category called IGT.
A little ditty about Italy...This country has about as many wines as its had governments. With 20 different regions, hundreds of DOCs and even more indigenous varieties, the amount of wine made in Italy is mind-boggling. Most of the juice, however, remains in the country for thirsty Italians. Wine is food in Italy and its rare that a meal is consumed without a glass of vino. That said, it's not common to find many folks drinking wine without food either. In turn, it's a match, and a mighty good one at that. In fact, it's safe to say that Italian wine is a foodie wine – one that goes on the table for a myraid of meals.
For regions, the most popular are Tuscany (home of Chianti), Piedmont and the Tre-Venezie, which includes Veneto, Trentino Alto-Adige and Friuli. Other communes of note are in Southern Italy, and a few good wines are made elsewhere in the country. The islands of Sardinia and Sicily are members of the Italian winemaking community as well.
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Alcohol By Volume GuideMost wine ranges from 10-16% alcohol by volume. Some varietals tend to have higher (for example Zinfandel and Cabernet Sauvignon) or lower alcohol levels (Pinot Noir and many white varietals), but there is always some variation from producer to producer. Some wine falls outside of this range, for instance Port weighs in closer to 20%, while Muscat and Riesling are usually a bit below 10%.
Wine Style Guide
Light & Fruity
- Red wines that are more fruit-forward and lighter in tannin and body.
Smooth & Supple
- Medium bodied reds that go down easy, with smooth tannins and supple fruit.
Earthy & Spicy
- Wines where earthy and/or spicy dominate the flavors – typically medium to full body.
Big & Bold
- Full bodied wines that have concentrated fruit and are higher in alcohol and/or tannins. Some need age.