Capezzana- Part II

Two weeks ago I wrote about the Carmignano from the Capezzana winery in Tuscany. http://charlesscicolone.wordpress.com/2013/09/23/capezzana-carmignano-a-wine-for-the-ages/ I have a long history with their wines going back to the 1925 vintage. But that was only half of the story. Here are a few more of the wines from Capezzana which I enjoyed over lunch with Beatrice Bonacossi, an owner of the winery.  IMG_3821

Barco Reale Di Carmignano D.O.C. 2010 70% Sangiovese, 15% Cabernet Sauvignon,10% Canaiolo and 5% Cabernet Franc
The vines are between 150 and 200 meters and the exposure is South-South West and South East. Soil composition is clay schist and limestone. The harvest starts in the beginning of September with the Sangiovese and ends in the middle of October with the Cabernet. Whole grape bunches are pressed and fermented, maceration takes place under strictly controlled temperatures with initial fermentation occurring in stainless steel tanks. The wine is aged in oak barrels for six months and at least three months in bottle before release. Beatrice said that this was a baby Carmignano, the only difference is the vinification in that these grapes undergo less skin contact and a shorter period of aging. She added that the Barco Reale was their everyday drinking wine. $15

Trefiano Carmignano D.O.C.G. 2007 80% Sangiovese, 10 Cabernet Sauvignon and 10% CanaioloIMG_3823

Made from 70% Sangiovese, 15% Cabernet Sauvignon,5%Cabernet Franc and 10% Canaiolo. In 1994 Beatrice’s brother, Vittorio Contini Bonacossi, asked his father Count Ugo for permission to make his own experimental wine. Vittorio wanted to make an easy drinking but complex wine.

He chose the grapes from the Trefiano vineyard surrounding the family’s 16th century Villa Trefiano. The vineyard is at 200 meters, the soils clay schist and limestone and the exposure is south-southwest. The harvest takes place the end of September and the beginning of October. Beatrice said that he reduced yields and introduced small 350 liter Allier barrels for vinification. The vinification of this wine is the same as for the Carmignano D.O.C.G. but it is aged longer. Individual lots remain in barrel for 16 months prior to blending and then in bottle for 18 months before release. $55

Sausages with Grapes for Lunch

Sausages with Grapes for Lunch

Ghiaie della Furba I.G.T. 2007 60% Cabernet Sauvignon, 30% Merlot and 10% Syrah.IMG_3825

The vineyards are at 200 meters with a south-south west exposure and the soil is clay schist and limestone. Harvest takes place the end of September and the beginning of October. Hand picked grapes are pressed and fermented, then macerated under strictly controlled temperatures. The initial alcoholic fermentation takes place in stainless steel tanks, followed by malolactic fermentation in French oak.  The wine is aged in barriques for 16 months and at least 12 months in bottle before release. The wine was first produced in 1979 and Cabernet Franc was in the blend (it was a classic Bordeaux blend).  In 1992 Cabernet Franc was eliminated and more Cabernet Sauvignon was put into the blend.  Finally in 1998 Syrah was added to the mix.

Beatrice said that the name of the wine is a reference to pebbles in the bed of a stream named Furba on the property. $55

Vin Santo Riserva D.O.C.G. 2006 90% Trebbiano and 10% San ColombanoIMG_3809

Beatrice said that the San Colombano is a late-ripening, heritage grape, very rare today, but prevalent in blends in the 18th century. The soil is clay schist and the harvest takes place at the beginning of September. The grapes are hand picked into baskets lined with grape leaves and only the best bunches are chosen. The grapes are dried on mats until February/March becoming almost raisin-like. The wine is then fermented and aged in separated 40 to 50 lots, mostly in 100 liter caratelli. Most of the barrels are made of chestnut and cherry wood, the wood for these barrels are grown on the property, accenting Capezzana’s special terroir even more. Beatrice said that her sister Benedetta Contini Bonacossi especially likes to use chestnut wood for this dessert wine. There are a few barrels made from a combination of chestnut, cherry maple and oak. Beatrice said that for her sister, making this wine is a labor of love and you can hear it in her voice when she speaks about the wine. The wine is aged for 5 years and then another 3 months in bottle before release. $55 for a 375 ml bottle.

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Filed under Capezzana, Carmignano, Italian Red Wine, Italian Wine, Vin Santo

2 responses to “Capezzana- Part II

  1. Pingback: Merlot daSolo Monferrato Doc Rosso | My Wine Channel

  2. Pingback: Tignanello Igt – ANTINORI | My Wine Channel

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