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Capanna Brunello di Montalcino (375ML half-bottle) 2006

Sangiovese from Montalcino, Tuscany, Italy
  • JS95
  • WE94
0% ABV
  • JS94
  • WE91
  • RP90
  • WE95
  • JS93
  • RP91
  • JS94
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Winemaker Notes

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.

Critical Acclaim

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JS 95
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.
WE 94
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.
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Capanna

Capanna

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Capanna, , Italy
Capanna
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.

Montalcino

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Famous for its bold, layered and long-lived red, Brunello di Montalcino, the town of Montalcino is about 70 miles south of Florence, and has a warmer and drier climate than Chianti. The Sangiovese grape is responsible for both Brunello di Montalcino and Chianti but Montalcino has its own clone, which the locals call Brunello.

The Brunello vineyards of Montalcino blanket the rolling hills surrounding the village, which fan out at various elevations. The variations of elevation and soils create Brunellos of different styles. From the valleys with deeper deposits of clay, the wines are typically bolder and deeper in color with more opulent black fruit. These wines tend to take better to aging in some percentage of new French oak barrels. The hillside wines and vineyards at higher elevations produce wines more concentrated in red fruits and floral aromas. These sites reach up to over 1,600 feet and have shallow soils of rocks and shale. These, in general, may be aged in larger and more traditional oak casks

Brunello di Montalcino by law must be aged a minimum of four years, including two years in barrel before realease and once released, typically needs more time in bottle for its drinking potential to be fully reached. The good news is that Montalcino makes a “baby brother” version. The wines called Rosso di Montalcino are often made from younger vines, aged for about a year before release, offer extraordinary values and are ready to drink young.

Sangiovese

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The perfect intersection of bright fruit and savory earthiness, Sangiovese is the backbone variety in Tuscany. While it is best known as the chief component of Chianti, it reaches the height of its power and intensity in the complex, long-lived Brunello di Montalcino. Elsewhere throughout Italy, it can make inexpensive wines for daily consumption ranging from inoffensive to deliciously easy. On the French island of Corsica, under the name Nielluccio, it produces excellent bright and refreshing red and rosé wines with a personality of their own. Sangiovese has also enjoyed moderate popularity in California and Washington State over the last few decades.

In the Glass

Sangiovese is a medium-bodied red with savory flavors of tart cherry, plum, tomato, fresh tobacco, anise, thyme, oregano, and dried earth. High-quality, well-aged examples will take on notes of smoke, clay pot, leather, gamey meat, potpourri, and dried fruits. Corsican Nielluccio is distinguished by a subtle perfume of dried flowers.

Perfect Pairings

Sangiovese is the ultimate pizza and pasta red—its high acidity, moderate alcohol, and grainy tannins create an affinity with tomato-based dishes, spicy meats, and anything off the barbecue.

Sommelier Secret

Although it is the star variety of Tuscany, cult-classic “Super-Tuscan” wines may contain no Sangiovese at all! Since the 1970s, local winemakers have been producing big, bold wines (with price tags to match) that are typically monovarietal or a blend of one or more of several international varieties—usually Cabernet Sauvignon, Cabernet Franc, Merlot, or Syrah—with or without Sangiovese.

MSW24900062_2006 Item# 109877

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