Capezzana - Villa de Capezzana - Carmignano
Overview: Villa di Capezzana is considered the flagship wine of the Tenuta di Capezzana estate and representative of Carmignano's greatest quality, with vintages that date all the way back to 1925 tucked away in their cellar. The blend is nearly 80% Sangiovese and 20% Cabernet Sauvignon. The vines range in age between 20-40 years old, and grow upon beds of clay, limestone, schist and marl at an elevation between 180 - 220 meters above sea level. The wine is fermented with native yeast, before undergoing 13 days of extended maceration post fermentation. Malolactic fermentation occurs in French tonneaux before the wine is then aged with 60% in 2nd, 3rd or 4th passage French oak tonneaux, 10% in new French oak tonneaux, 30% in 5 - 30 year old untoasted Allier or Slavonian barrels for 12 months.
Tasting Notes: Aromatically this wine has notes of black ripe fruits, as well as dehydrated blood orange peel, and a hint of savory herbs. On the palate there are flavors of black and red fruits, just barely ripened, warm baking spices, with sweet and smooth tannins.
Pairing: Beef, venison
Points: 93, Vinous
Format / ABV: 750 ml / 14.5%
In certain circumstances, a specific vintage may not be available. If this is the case, a comparable vintage of the same wine will be substituted for online orders. If shopping in store, please check the bottle for the appropriate vintage. If you have a question about a specific vintage that is in stock, please email wine@kegnbottle.com
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Details
Overview: Villa di Capezzana is considered the flagship wine of the Tenuta di Capezzana estate and representative of Carmignano's greatest quality, with vintages that date all the way back to 1925 tucked away in their cellar. The blend is nearly 80% Sangiovese and 20% Cabernet Sauvignon. The vines range in age between 20-40 years old, and grow upon beds of clay, limestone, schist and marl at an elevation between 180 - 220 meters above sea level. The wine is fermented with native yeast, before undergoing 13 days of extended maceration post fermentation. Malolactic fermentation occurs in French tonneaux before the wine is then aged with 60% in 2nd, 3rd or 4th passage French oak tonneaux, 10% in new French oak tonneaux, 30% in 5 - 30 year old untoasted Allier or Slavonian barrels for 12 months.
Tasting Notes: Aromatically this wine has notes of black ripe fruits, as well as dehydrated blood orange peel, and a hint of savory herbs. On the palate there are flavors of black and red fruits, just barely ripened, warm baking spices, with sweet and smooth tannins.
Pairing: Beef, venison
Points: 93, Vinous
Format / ABV: 750 ml / 14.5%
In certain circumstances, a specific vintage may not be available. If this is the case, a comparable vintage of the same wine will be substituted for online orders. If shopping in store, please check the bottle for the appropriate vintage. If you have a question about a specific vintage that is in stock, please email wine@kegnbottle.com
Product care
Hand or machine wash on a cool, gentle cycle with similar colours. Avoid harsh chemicals or stain removers, which can affect the colour.
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