2016 Capezzana, `Villa di Capezzana` Carmignano, 6x750ml

2016 Capezzana, `Villa di Capezzana` Carmignano, 6x750ml

Certified Organic, Vegan, Vegetarian

Villa di Capezzana embodies the Carmignano land and the history of Capezzana - the family has bottles dating back to the 1925 vintage. The concentrated aromas of dark cherries and cassis perfectly represent the blend of Sangiovese and Cabernet Sauvignon.

Availability: In stock

Case size: 6 / Bottle size: 750ml

Duty Status
From £140.00

Critics Score: 96

Publication: Decanter

Drinking Dates: 2020-2046

A mild winter was followed by a rainy spring, giving great water reserves for the summer. The growing season was without extremes, the grapes reaching ripeness after three days of rain in the middle of September. `All the grapes were perfect,` said Filippo Contini Bonacossi. Indeed, 2016 is one of the best recent vintages in Tuscany. This wine, crimson and dark, is full of concentration and extract without losing grace. Fresh bramble fruits dominated by raspberry are joined by violet, leafy notes and liquorice. The tannins are grainy and masculine, yet precise on the finish. Refreshing and balanced, this is the wine representative of the estate`s postmodern winemaking: the first to be officially organic and partially aged in large oak vessels. A great Carmignano.

2016 Capezzana, `Villa di Capezzana` Carmignano

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 80 hectares of vineyard, with daughter Benedetta Contini Bonacossi as winemaker and Francesco Bernabei as consultant winemaker. The wines and the olive oil have an elegance which marks this estate out from the crowd.

Grapes are grown on the estate's 104 hectares of vineyard which have been converted to organic production. Vines are situated at approximately 150-200 metres above sea level, facing south, south-east and south-west. Soils are schistous clay with limestone.

Fermentation took place in stainless steel tanks for 20 days at temperatures between 26-28°C. At the end of the alcoholic fermentation the wine was moved into French oak for malolactic fermentation. 70% of the wine was aged in 3.5 hectolitre tonneaux for 12 months and the remaining 30% in larger barrels for 16 months. The wine was then blended and bottled before a further 12 months ageing prior to release.

The 2016 vintage was characterised by a very mild winter with regular spells of rain until early June allowing for important underground water reserves to build up. Conditions through the growing season were good, with a large crop of healthy grapes flourishing during the dry, sunny and warm summer days that were balanced by cool evenings. Although heavy rainfall (80ml over three days) arrived on the 15th September, overall this vintage is characterised by the large diurnal temperature variation during summer which has given the 2016 vintage an aromatic note more defined than in previous years.