The Capezzana estate, 24 kilometres north west of Florence, is owned by the Contini Bonacossi family...
The younger generation is now firmly in charge of the estate’s 100 hectares of vineyard, with daughter Benedetta Contini Bonacossi as winemaker. The wines and the olive oil have an elegance which marks this estate out from the crowd.
Country: Italy Region: Tuscany
50% Cabernet Sauvignon
Vintage: 2013 Colour: Red Style: Dry
Producer: Contini Bonacossi Estate
Grapes for this wine are grown on the alluvial valley of the Furba River. The south/south-west facing vineyards are situated approximately 150-200m above sea level. Environmental factors such as the protection from storms offered by the estate‘s geography, evenly distributed rainfall, cool summer nights and constant ventilation act as natural deterrents against pests and plant diseases. This allows Capezzana to practise an eco-friendly form of farming where grapes and olives are produced with no use of pesticides. Other sustainable farming practices at Capezzana include the exclusive use of organic fertilisers and a technique known as "sovescio" (ploughing under legume and cereal crops grown between the vines‘ rows).
The 2008 harvest was carried out in ideal weather conditions. After a rather wet but not particularly cold winter, spring was quite normal, both in terms of temperatures and rainfall. Intervals of rain continued until mid-June, while higher temperatures in June and July alternated with cooler temperatures and further showers. Harvest took place at the end of September.
The grapes were hand-picked from the end of September to the beginning of October. The fermentation lasted seven days and took place in temperature-controlled stainless steel tanks. Temperatures did not exceed 27ºC during fermentation. After two weeks of maceration, the wine was transferred into barriques, where malolactic fermentation was completed within a month. The wine was aged for 14 months in French oak barriques. It was then fined with egg white before bottling and aged in bottle for a year before release.
Ageing Potential: 15 - 20 Years
Deep ruby red with purple hues, notes of black cherries, sage, chocolate, cassis and new leather on the nose give way to opulent rich fruit in the mouth. This is a huge, brooding red that will reward a few years‘ ageing while its formidable tannins melt into the fruit and the finely integrated oak.
Food Matches: Red Meat / Beef / Lamb / Venison