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Flat front label of wine

Capezzana Cabernet Blend Ghiaie della Furba 1999

Other Red Blends from Tuscany, Italy
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0% ABV
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Winemaker Notes

COLOUR: Deeply intense ruby red pratically solid with light shades of garnet-red.

NOSE: Ample, complex, elegant, fine, sweet, fruity, intensely spicy.

PALATE: Sweet, firm and full- bodied, quite opulent with dense and sweet tannins, well balanced acidity perfectly combined with texture, fat and body of the wine. Long finish with persistent fruitiness of small wild berries married to intense and complex spicy tones.

Critical Acclaim

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WS 90
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Capezzana

Capezzana

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Capezzana, Tuscany, Italy
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Grapevines were already cultivated for wine production in the vicinity of Capezzana 3000 years ago. The present vineyard was named in Roman times, and written records of the present vineyard date to 932 A.D. During the Renaissance, the property was controlled by the Medici family. The estate passed by marriage through several noble Tuscan families, until it came under the control of the Contini Bonacossi family early in the 20th century. Today the property is run by the Bonacossi family – Filippo runs the vineyards, Bernadetta makes the wine, and Beatrice handles commercial matters.

All of the grapes for the wines of Capezzana are produced on their estate vineyards. Filippo supervises their production with the utmost in care, using the minimum possible amount of chemical inputs to ensure the health of the vines. Great attention is paid to the size and density of the canopy and to the fruit load borne by each vine.

One of the most iconic regions of Italy for wine, scenery, and history, Tuscany is the world’s most important outpost for the Sangiovese grape. Ranging in style from fruity and simple to complex and age-worthy, as well as in price from budget-friendly to ultra-premium, Sangiovese makes up a significant percentage of plantings here, with the white Trebbiano Toscano trailing far behind. Within Tuscany, many esteemed wines are produced in their respective sub-zones, including Chianti, Brunello di Montalcino, Bolgheri, and Vino Nobile di Montepulciano. The climate is Mediterranean and the topography consists mostly of picturesque rolling hills, with the hillside locations hosting the best vines, as Sangiovese ripens most efficiently with maximum exposure to sunlight.

Sangiovese at its simplest, often carrying a regional designation of Chianti or just Italy, produces straightforward pizza-friendly wines with bright red fruit and not much more, but at its best it shows remarkable complexity. In top-quality Sangiovese-based wines, expressive notes of sour cherry, balsamic vinegar, dried herbs, leather, fresh earth, dried flowers, anise, tobacco smoke, and cured meat fill the glass. Brunello in particular is sensitive to vintage variation, performing best in years that are not too hot and not too cold. Chianti is associated with tangy and food-friendly dry wines at various price points. A more recent phenomenon as of the 1970s is the “Super Tuscan”—a wine made from international grape varieties like Cabernet Sauvignon, Merlot, Cabernet Franc, or Syrah, often grown in Tuscany’s Bolgheri region, with or without Sangiovese.

Other Red Blends

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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 create complex wines with many different layers of flavors and aromas, or to create more balanced wines. For example, a variety that is soft and full-bodied may be combined with one that is lighter with naturally high acidity. 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.

PAR200289_1999 Item# 55978