Caparzo'sBrunello di MontalcinoRiserva is only produced in the finest vintages, from grapesselected personally by winemaker Massimo Bracalente.
The grapes are in part from from vineyards located in the northern part of the Montalcino Appellation, at an elevation of 220 meters above sea level, and in part from vineyards south of Montalcino, at an elevation of 270 meters. In both cases the vineyards are on sandy-stony south-southeast facing Plioceneterrains. The Riserva begins to show its best several years after bottling.
Produced in limited quantities, the Riserva is destined to especially passionate, attentive wine lovers. A classic, complete Riserva able to awaken unique sensations in the most expert palates. The first Caparzo Riserva Brunello di Montalcino DOCG was produced in 1980. The wine has thecapacity to age for up to 40 years.

GRAPES: Sangiovese
HARVEST: manual selection.
PRIMARY FERMENTATION: The primary fermentation lasts 7 days, at controlledtemperatures between 28 and 30 °C, and is followed by delestages and pump overs.Because of the superb quality of the skins, the wine is kept in contact with them for a further10/15 days.
MALOLACTIC FERMENTATION: Spontaneous, at a controlled temperature of 20-24 °C,immediately after racking.
AGING IN WOOD: 1 year in French oak tonneaux (500 l.) and 24 months in French andSlovenian oak casks (30 Hl).
BOTTLE AGING: at least 6 months.
ALCOHOL CONTENT: 13,00 - 14,00% vol.
ACIDITY: 5 - 6‰
AGING CAPACITY: more than 35 years.
FIRST YEAR PRODUCED: 1980
COLOR: ruby, tending towards garnet with age
BOUQUET: penetrating, ample, and very complex, with echoes of wild berry fruit.
PALATE: dry, warm, solid, harmonious, combining delicacy and austerity, and persistent.
FOOD-WINE PAIRINGS: excellent with roasts and spit-roasted meats, grilled meats, game,braised meats, and aged cheeses.
SERVING TEMPERATURE: 18 °C, better if opened 2 - 3 hours before it is poured.

Caparzo's Brunello di Montalcino DOCG Vigna la Casa can be considered a trueenologicalgem, and not just in terms of Montalcino.
La Casa derives its name from having been thefarm where some of the tenant farmers who worked for the owners of Palazzo Montosoli, which is at a distance of a few hundred meters, lived.
The first vintage of Brunello diMontalcinoVigna La Casa was produced in 1977. At the time little was known of terroir, andlittle attention was paid to the concept of zonation, which had only recently been introducedto Montalcino. In this case Caparzo was once again a pace setter, producing a “SingleVineyard” Brunello from one of the finest vineyards in the Appellation. With Brunello di Montalcino La Casa, Caparzo also was one of the first wineries to introduce barriques to Montalcino, producing a wine with an polite, elegant spirit. Brunello di Montalcino Vigna LaCasa is the fruit of a unique terroir, and expresses all of Caparzo's passion and experiencein producing excellent wines.

VIGNETO LA CASA:
The 5-hectars La Casa Vineyard is located on the Montosoli Hill, at al elevation of 275meters, and enjoys a south southeast exposure. The Montosoli Hill is not large, but itsslightly greater elevation shields it from both mists and spring frosts, and yields grapes ofincontrovertible quality. The terrain is shisty-clayey, of a sort locally known as Galestro, andis well drained. The vineyard enjoys excellent sunshine, an important factor for this sector ofthe northern part of the Montalcino Appellation, which has lower average temperatures thanother sectors.
GRAPES: Sangiovese.
HARVEST: manual.
PRIMARY FERMENTATION: The primary fermentation takes 7 days, at controlledtemperatures between 28 and 30 °C, and is followed by delestages and pump overs.Because of the superb quality of the skins, the wine is kept in contact with them for a further10/15 days.
MALOLACTIC FERMENTATION: Spontaneous, at a controlled temperature of 20-24 °C,immediately after racking.
AGIN IN WOOD: 1 year in French oak tonneaux (500 l.) and 24 months in French oakcasks (30 Hl).
BOTTLE AGING: at least 8 months.
ALCOHOL CONTENT: 13,00 - 14,00% vol.
ACIDITY: 5 - 6‰
AGING CAPACITY: more than 35 years.
FIRST YEAR PRODUCED: 1977
COLOR: ruby, tending towards garnet with age.
BOUQUET: penetrating, ample, and extremely complex, with wild berry fruit, spice andvanilla.
PALATE: dry, warm, well balanced and austere, ample and persistent.
FOOD-WINE PAIRINGS: excellent with roasts and spit-roasted meats, grilled meats, game,braised meats, and aged cheeses.

SERVING TEMPERATURE: 18 °C, best if opened 1 - 2 hours before it is poured.

Caparzo produced its first vintage of Brunello di Montalcino in 1970, when the situation in Montalcino was very different than it is now. At the time there were only 13 wineries in Montalcino, and this makes Caparzo one of the historic Brunello producers. The distinguishing characteristic of Caparzo's Brunello di Montalcino is clearly the origin of its Sangiovese. Indeed, the estate is one of the few in Montalcino that has vineyards in the various geographic areas ofthe Appellation. What might seem to be just a detail is instead quite positive, because thedifferent locations of Caparzo's vineyards allow the estate to draw the most from the differentmicroclimates and terroirs present in Montalcino. The grapes harvested from the vineyards inthe various areas of the appellation are carefully selected to lay the foundations for a complex wine that brings together all of the characteristics that make Brunello one of the the world'smost sought after wines.
SOURCE VINEARDS:
- “Caparzo”, 220 meters above sea level in the northern part of the appellation; 8 hectares.Terrains: sandy-clayey Pliocene sediments.
- “La Caduta”, 300 meters above sea level in the southwestern part of the appellation; 7hectares. Terrains: loosely packed stony arenaceous schist.
- “Il Cassero”, 270 meters above sea level in the southern part of the appellation; 6 hectares.Terrain: Pliocene sediments with sandy-stony or scisty-clayey matrix.
- “San Piero – Caselle,” 250 meters above sea level in the eastern part of the appellation; 2hectares.  Terrain: sandy-clayey.
HARVEST: manual.
GRAPES: Sangiovese.
PRIMARY FERMENTATION: During the first two days of the fermentation, special attention ispaid to the seeds, which are eliminated if they are not ripe enough. This operation is madepossible by the cutting edge technology of our fermentation tanks. The primary fermentationtakes 7 days, at controlled temperatures between 28 and 30 °C, and is followed by delestagesand pump overs. Because of the superb quality of the skins, the wine is kept in contact withthem for a further 10/15 days.
MALOLACTIC FERMENTATION: Spontaneous, at a controlled temperature of 20-24 °C,immediately after racking.
AGING IN WOOD: 3 years in the traditional 80 hectoliter Slavonian and 50 hectoliter Frenchoak casks.
BOTTLE AGING: at least 4 months.
ALCOHOL CONTENT: 13,00 – 14,00% .
ACIDITY: 5 - 6‰
AGING CAPACITY: More than 30 years.
FIRST YEAR PRODUCED: 1970
COLOR: ruby, tending towards garnet with age.
BOUQUET: penetrating, ample, and very complex, with echoes of wild berry fruit.
PALATE: dry, warm, firm, harmonious, delicate and austere, and persistent.
FOOD-WINE PAIRINGS: roasts, grilled and spit-roasted meats, game, braised meats, agedcheeses.
SERVING TEMPERATURE: 18 °C, best if opened 1 - 2 hours before served

La Caduta is the name of a splendid 7’5 hectare vineyard located to the south of Montalcino, a part of which Caparzo decided to dedicate to the production of a Rosso di Montalcino cru.
Therefore, Rosso di Montalcino DOC La Caduta is a step above the average wine of the Appellation, and represents an exception to the rule that considers Rosso di Montalcino to be Brunello’s younger brother; in this sense few other Rossi can compare to La Caduta.

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Caparzo's Rosso di Montalcino DOC is made from grapes from our vineyards to the north andsouth of Montalcino.
The microclimates of the different zones allow us to obtain consistentquality from vintage to vintage. A worthy alternative for the discerning consumer, Rosso diMontalcino is harmonious, elegant, savory, and pairs well with foods.

SOURCE VINEYARDS:
“Caparzo”, 220 meters above sea level in the northern part of the Appellation: 6 hectares.
Terrain: Pliocene sandy-clayey sediments.
“Il Cassero”, 270 meters above sea level, in the southern part of the Appellation: 6 hectares.
Terrain: Pliocene sediments with sandy-stony or scisty-clayey matrices.
“San Piero – Caselle”, 250 meters above sea level, in the eastern part of the Appellation: 7hectares. Terrain: sandy-clayey.
GRAPES: Sangiovese.
HARVEST: mechanical, with equipment that separates out the green parts.
PRIMARY FERMENTATION: 7 days at a controlled temperature of 28 to 30 °C, followed bydelestages and pump overs. Because of the superb quality of the skins, the wine is kept incontact with them for a further 5 days.
MALOLACTIC FERMENTATION : spontaneous.
AGING IN WOOD: 1 year in traditional 50 and 80 hectoliter Slavonian oak casks.
BOTTLE AGING: at least three months.
ALCOHOL CONTENT: 12,50 – 14,00%.
ACIDITY: 5 - 6‰
AGING CAPACITY: 8 years
FIRST YEAR PRODUCED: 1970
COLOR: intense ruby.
BOUQUET: penetrating, quite ample, and complex, vith violets, raspberries and pomegranates.
PALATE: warm, dry, and rich, with nice balance.
FOOD-WINE PAIRINGS: red meats, pasta with meat sauces, legume-based soups, agedcheeses.
SERVING TEMPERATURE: 18 °C, better if opened 1 - 2 hours before it is poured.

On old maps, the place now known as Caparzo is called Cà del Pazzo, a name we have givento a wine born of a selection of Sangiovese and Cabernet Sauvignon from our vineyardslocated at Caparzo and San Piero Caselle.
Cà del Pazzo was produced for the first time in1982, and is therefore one of the first Supertuscans to have been produced in the the Brunello production area. Produced only in the best vintages, and in limited quantities, it is destined toespecially passionate, attentive wine lovers.

SOURCE VINEYARDS:
- “Caparzo,” 220 meters above sea level, in the northern part of the Appellation. Terrain: sandyclayey Pliocene sediments.
- “San Piero – Caselle,” 250 meters above sea level, in the eastern part of the Appellation. Terrain: sandy clayey.
GRAPES: Sangiovese and Cabernet Sauvignon.
HARVEST: manual.
PRIMARY FERMENTATION: the different grapes are fermented separately for 6 days at atemperature of 28-30 °C, with subsequent delestages and pump overs.
MALOLACTIC FERMENTATION: spontaneous.
AGING IN WOOD: 24 months in 500 liter French tonneaux.
BOTTLE AGING: at least 6 months.
ALCOHOL CONTENT: 13,00 – 14,00%.
ACIDITY: 5 - 6 ‰
AGING CAPACITY: 12 years.
FIRST YEAR PRODUCED: 1982
COLOR: deep, intense ruby.
BOUQUET: ample, elegant, and well defined, with pronounced ripe blackberries and licoriceroot, with hints of sour cherry jam, white truffles, spice and vanilla.
PALATE: dry and smooth, warm, full, generous, and austerely velvety, with underlyingaristocratic toasted almonds; the clean elegant bouquet complements the palate, especially inthe finish.
FOOD-WINE PAIRINGS: roasts, grilled meats, truffled dishes, mushrooms, and aged cheeses.
SERVING TEMPERATURE: 18 °C, better if opened 1 - 2 hours before it is poured.

The name Le Grance derives from the fortified buildings used in the Sienese countrysideduring the middle ages to store agricultural goods: Caparzo decided to call the area of thevineyards that yield this wine, which was first produced in 1985, 'Le Grance. Le Granceprovides a perfect example of how a winery located in an area renowned for great reds canalso produce a superb white. Originally made with just Chardonnay, in 1988 Sauvignon Blancand Traminer were added to enrich the blend. It continues to age nicely for 6 to 8 years afterthe harvest. A true ageworthy white, in the style of the great wines from beyond the Alps.

SOURCE VINEYARD:
Caparzo, a three-hectare southwest-facing vineyard in the northern part of the appellation, atan elevation of 220 meters above sea level. Terrain: sandy-clayey Pliocene sediments.
GRAPES: Chardonnay, Sauvignon Blanc and Gewürztraminer
HARVEST: manual.
PRIMARY FERMENTATION: The must macerates on the skins at low temperature for 24hours, followed by soft pressing. The must then ferments completely in 350 liter French oakbarriques, and subsequently undergoes two months of battonage.
MALOLACTIC FERMENTATION: spontaneous, in barriques.
AGING IN WOOD: 9 months in 350 liter French oak barriques.
BOTTLE AGING: at least 6 months.
ALCOHOL CONTENT:12,50 - 13,50%.
ACIDITY: 5,5 - 6 ‰
AGING CAPACITY: 8 years.
FIRST YEAR PRODUCED: 1985
COLOR: straw yellow with slight golden reflections.
BOUQUET: refined, ample, and complex, with spice and dried fruit aromas.
PALATE: dry, full, and harmonious.
FOOD-WINE PAIRINGS: fish and white meats.
SERVING TEMPERATURE: About 14-16 °C, best if opened 1 - 2 before it is poured.

A single owner, a single winemaker, three cellars in the three principal Tuscan wine making areas, a terrific synergy between Elisabetta Gnudi Angelini's properties, but no common wine. To answer this lack, a new Sangiovese IGT made from grapes from the three estates, Caparzo, Borgo Scopeto and Doga delle Clavule. The family crest works surprisingly well toillustrate the concept: the shield bears three roses that represent the threeestates.

GRAPES: Sangiovese, Merlot, Petit Verdot, Alicante.
THE GRAPES AND THEIR SOURCES:
Sangiovese: from Montalcino, Castelnuovo Berardenga and Magliano in Toscana.
Alicante: from Magliano in Toscana, confers intense hues and savory notes
Merlot: from CastelnuovoBerardenga and Montalcino, confers bouquet and roundness.
PetitVerdot: from Montalcino, confers structure and color.
HARVEST: mechanized, with machinery to separate out the green parts. Distinct harvests in the of the varietals in the various production areas:
Magliano in Toscana: Alicante in early September, Sangiovese in mid September.
Montalcino: Sangiovese and Petit Verdot in early October.
Castelnuovo Berardenga: Merlot in mid September, Sangiovese in mid October.
PRIMARY FERMENTATION: Separate vinifications with 15-day macerations at 28 °C – 15% ofthe Sangiovese produced in Montalcino undergoes cryomaceration at 8 °C for 48 hours to extractprimary aromas, followed by a 7-day fermentation at 25 °C, which is then interrupted to have ahigher residual sugar content for the final blend.
MALOLACTIC FERMENTATION: spontaneous.
BOTTLE AGING: at least 1 month.
ALCOHOL CONTENT: 13,00 -13,50%.
ACIDITY: 5 - 6‰
FIRST YEAR PRODUCED: 2010
COLOR: intense ruby with violet reflections.
BOUQUET: intense, fruity, and spicy, with ripe blackberries, wild strawberries, spice and vanilla.
PALATE: full, fruity, persistent, and soft, with ripe blackberries, wild strawberries, and spice andvanilla in the finish.
SERVING TEMPERATURE: 16-18 °C.

A single property, a single oenologist, three different wine cellars in the three main wine-growingareas in Tuscany, a great synergy among the departments of Elisabetta Gnudi Angelini'sproperty. This is the reason that led to the birth of this new Chardonnay Igt which was producedwith grapes coming from the three estates: Caparzo, Borgo Scopeto and Doga delle Clavule. The historical family crest perfectly epitomizes the three estates: three roses on a shield that stand forthe three wine cellars.

BLEND: Chardonnay, Trebbiano, Moscato and Vermentino

CHARACTERISTICS AND ORIGIN OF THE GRAPES:
Chardonnay:fromMontalcino, CastelnuovoBerardenga and Magliano; gives softness and freshness
Trebbiano: from CastelnuovoBerardenga; gives a deep colour and notes of white peach
Moscato: from Montalcino; gives a sweet and aromatic taste
Vermentino: from Magliano in Toscana; delicate and of good structure.
HARVESTING TECHNIQUE: by harvesting machines separating berries from green parts.The different areas and grape varieties are harvested separately:
Magliano in Toscana: Chardonnay and Vermentino at the end of August
Montalcino: Chardonnay and Moscadello at the end of August
CastelnuovoBerardenga: Chardonnay and Trebbiano at the beginning of September
ALCOHOLIC FERMENTATION: the different grape varieties are fermented separately for 15/16 days at a temperature of 16-18 °C. The fermentation of a part of the Chardonnay is stopped so that it has 3/4 g of residual sugar.
MALOLACTIC FERMENTATION: none
BOTTLE AGEING: 1 month.
ALCOHOL: 12,50%
ACIDITY: 5 ‰
FIRST PRODUCTION YEAR: 2013
COLOUR: rich tones ranging from straw yellow to gold. Deep and bright.
AROMA: it is a wine characterized by intense and elegant aromas, with fruity notes of apricot,ripe pear and exotic fruit.
TASTE: sweet, aromatic, characteristic, sometimes racy.
SERVING TEMPERATURE: 10-12°C

In the Brunello area Moscadello is an ancient tradition, though the use of the late harvesting technique is more recent. Among the various historic references, in the XVII centuryFrancesco Redi mentioned Moscadello in his Ditirambo, calling it “That so divine and light Moscadello di Montalcino.” The Moscato Bianco grapes harvested at the beginning of October are pressed and the must obtained is fermented in French oak barriques.

SOURCE VINEYARD:
- “Caparzo”, 220 meters above sea level, in the northern part of the of the appellation; 1.5hectares.
Terrain: Pliocene sandy-clayey sediments
GRAPES: MoscatoBianco.
HARVEST: manual.
DRYING: on the vines.
PRIMARY FERMENTATION: in French oak barriques, at a controlled temperature of 20 °C.
AGING IN WOOD: 12 months in French oak barriques.
BOTTLE AGING: 12 months.
ALCOHOL CONTENT: 15,00%
ACIDITY: 5,5 - 6 ‰
RESIDUAL SUGAR CONTENT: 90 g/l
AGING CAPACITY: 10-15 years
FIRST YEAR OF PRODUCTION: 1996
COLOR: intense golden yellow.
BOUQUET: intense, floral, and spicy.
PALATE: pleasantly sweet, velvety, with a characteristic almond finish, and great balance.
FOOD WINE PAIRINGS: Blue cheeses such as Gorgonzola and Stilton. Sweets with driedfruit and almonds.
SERVING TEMPERATURE: 12 – 14 °C