Capatosta

Grapes: Sangiovese, Alicante

Soil: Vineyards in the Baccinello area, 350 meters above sea level with soils rich in pebbles of alluvial origin and a prevalence of calcareous clays.

Fermentation: Approximately two weeks of contact between must and skins, both fermentation and ageing in temperature-controlled stainless steel tanks.

Aging: For 15 months in medium-capacity oak casks, then in bottle for an additional 15 months before commercial release.

Notes: Capatosta is our most ambitious Sangiovese, the one for which we have sought to concentrate all of our efforts to obtain the nest grapes from our vineyards, one where the intensity of the aromas and avors are expressed in the purest and most intense fashion. Ripe cherries, oral notes, light hints of oak, more evolved sensations of earth and leather with the passage of time. It is a wine which has shown that it can age ten years in bottle