Arnaldo Caprai Montefalco Rosso Riserva 2009 Front Label
Arnaldo Caprai Montefalco Rosso Riserva 2009 Front Label

Arnaldo Caprai Montefalco Rosso Riserva 2009

  • RP92
  • JS91
  • WS91
750ML / 0% ABV
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Winemaker Notes

Embodies the bolder spirit of its little brother Montefalco Rosso, with a similar composition of Sangiovese, Sagrantino and Merlot. The special vineyard sites and location for this wine rival textural and body characteristics of even the best Brunello di Montalcino.
This well-rounded, structured wine is enjoyed best when paired with roasted meats, charcuterie and aged cheeses.
Blend: 70% Sangiovese, 15% Sagrantino, 15% Merlot

Critical Acclaim

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RP 92
Robert Parker's Wine Advocate
The 2009 Montefalco Rosso Riserva bursts forth with compelling and immediate personality. After a few minutes in the glass, aromas of chocolate, spice and tobacco begin to appear. Marco ages the wine in French oak for 20 months and uses standard blending proportions of 70-15-15 Sangiovese, Merlot and Sagrantino.
JS 91
James Suckling
A full-bodied red with spices, dried nuts and berries. A little extracted and intense but shows good character. Drink or hold.
WS 91
Wine Spectator
Rich base notes of espresso and chalky mineral underscore the flavors of plum sauce, sweet brown bread, dried raspberry, grilled herb and licorice drop in this burly, full-bodied red. The tannins are dense, but this is balanced overall, suggesting a long life ahead. Best from 2017 through 2030.
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Arnaldo Caprai

Arnaldo Caprai

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Arnaldo Caprai, Italy
Arnaldo Caprai Winery Image

The family operation began in 1971 when textiles entrepreneur Arnaldo Caprai purchased 12.5 acres in Montefalco. In 1988, ownership passed on to Arnaldo’s son, Marco, who began the project to cultivate the promotion of the grape that has been growing in the Montefalco region for more than 400 years: Sagrantino. Today, the winery is the leading producer of top quality Sagrantino di Montefalco, a wine produced exclusively from this native variety. In addition to its commitment to quality, Arnaldo Caprai is recognized for its dedication to environmental, economic and social sustainability, as well as being champions for the wines of Umbria. Winery visits available for tasting.

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Centered upon the lush Apennine Range in the center if the Italian peninsula, Umbria is one of the few completely landlocked regions in Italy. It’s star red grape variety, Sagrantino, finds its mecca around the striking, hilltop village of Montefalco. The resulting wine, Sagrantino di Montefalco, is an age-worthy, brawny, brambly red, bursting with jammy, blackberry fruit and earthy, pine forest aromas. By law this classified wine has to be aged over three years before it can be released from the winery and Sagrantino often needs a good 5-10 more years in bottle before it reaches its peak. Incidentally these wines often fall under the radar in the scene of high-end, age-begging, Italian reds, giving them an almost cult-classic appeal. They are undoubtedly worth the wait!

Rosso di Montefalco, on the other had, is composed mainly of Sangiovese and is a more fruit-driven, quaffable wine to enjoy while waiting for the Sagrantinos to mellow out.

Among its green mountains, perched upon a high cliff in the province of Terni, sits the town of Orvieto. Orvieto, the wine, is a blend of at least 60% Trebbiano in combination with Grechetto, with the possible addition of other local white varieties. Orvieto is the center of Umbria’s white wine production—and anchor of the region’s entire wine scene—producing over two thirds of Umbria’s wine. A great Orvieto will have clean aromas and flavors of green apple, melon and citrus, and have a crisp, mineral-dominant finish.

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With hundreds of red grape varieties to choose from, winemakers have the freedom to create a virtually endless assortment of blended wines. In many European regions, strict laws are in place determining the set of varieties that may be used, but in the New World, experimentation is permitted and encouraged. Blending can be utilized to enhance balance or create complexity, lending different layers of flavors and aromas. For example, a variety that creates a fruity and full-bodied wine would do well combined with one that is naturally high in acidity and tannins. Sometimes small amounts of a particular variety are added to boost color or aromatics. Blending can take place before or after fermentation, with the latter, more popular option giving more control to the winemaker over the final qualities of the wine.

WDW10000850252409_2009 Item# 163834

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