Winemaker Notes
Critical Acclaim
All VintagesThe 2015 Brunello was aged for 40 months in classic Slavonian oak barrels and comes from the Montosoli area of Montalcino. It reveals a nose of anise, dried red cherry, thyme, and fresh flowers. The sunniness of the vintage is present without adding heft, followed by juicy cherry fruit on the mid palate, with fine grained, approachable tannin's. Drink 2015 now or over the next 15 years.
The Capanna 2015 Brunello di Montalcino opens to an evolved and immediate open-knit fabric. The heat and sunshine of the growing season has contributed to the wine's accessible and slightly oxidative personality. Redcurrant, dried cherry, tilled earth and dried garden herb emerge from the bouquet. There is some sour cherry on the close, but nevertheless I would suggest a near-term drinking window. Try it alongside a gnocchi with spinach and Tuscan Pecorino cheese. Some 39,000 bottles were released.
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.
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 that of its neighbor, Chianti. The Sangiovese grape is king here, as it is in Chianti, but Montalcino has its own clone called Brunello.
The Brunello vineyards of Montalcino blanket the rolling hills surrounding the village and fan out at various elevations, creating the potential for Brunello wines expressing different styles. From the valleys, where deeper deposits of clay are found, come wines typically bolder, more concentrated and rich in opulent black fruit. The hillside vineyards 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.
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.
Among Italy's elite red grape varieties, Sangiovese has the perfect intersection of bright red fruit and savory earthiness and is responsible for the best red wines of Tuscany. While it is best known as the chief component of Chianti, it is also the main grape in Vino Nobile di Montepulciano and reaches the height of its power and intensity in the complex, long-lived Brunello di Montalcino. Somm Secret—Sangiovese doubles under the alias, Nielluccio, on the French island of Corsica where it produces distinctly floral and refreshing reds and rosés.