Intense ruby color. Velvety and mouth-filling with supple yet firm
tannins.
Wine Advocate 94 points - Capanna’s 2006 Brunello di Montalcino is a gorgeous, substantial wine endowed with tremendous purity in its dark red fruit. Smoke, tar, roses and licorice develop on the mid-palate, adding further complexity. The round, harmonious finish is equally impressive. This is a decidedly young, vibrant wine with a long, future ahead of it. The wine’s sheer concentration and depth are remarkable. The Brunello was fermented in oak uprights, then spent 38 months in Slavonian oak casks of ranging from 10 to 25 hectoliters. This is the finest wine I can remember tasting from Capanna in some time. Anticipated maturity: 2014-2026. (May 2011)
Wine Enthusiast 94 points - Capanna’s 2006 Brunello di Montalcino is a gorgeous, substantial wine endowed with tremendous purity in its dark red fruit. Smoke, tar, roses and licorice develop on the mid-palate, adding further complexity. The round, harmonious finish is equally impressive. This is a decidedly young, vibrant wine with a long, future ahead of it. The wine’s sheer concentration and depth are remarkable. The Brunello was fermented in oak uprights, then spent 38 months in Slavonian oak casks of ranging from 10 to 25 hectoliters. This is the finest wine I can remember tasting from Capanna in some time. Anticipated maturity: 2014-2026.
This beautiful Brunello will charm your socks off. The wine is rich and plush, deep and concentrated, intense and ripe with personality. It offers a modern yet sneakily sophisticated nose with tones of bright cherry, almond paste and vanilla. The tannins are still a bit firm and so give it another five years of cellar aging. (Apr 2011)
Located north of Montalcino in Montosoli, Capanna was bought by the Cencioni family in 1957. A small estate
dedicated to farming and vinifying Sangiovese Grosso, the Cencionis own some of the best crus of Brunello,
The vineyards are planted above a north-facing slope to volcanic soils which encourages, slow and even
ripening.
No chemical fertilizers or herbicides are used, and every effort is made to maintain natural biodiversity in the
vineyard. and the winemaking at Capanna is modern, emphasizing the fruit-forward components of the
Sangiovese Grosso grape while allowing full expression of the rich terroir upon which the grapes are grown.
| Technical notes |
| Harvested by hand, immediately destemmed and fermented on its skins for 25 days in temperature controlled
Slovenian oak vats. The wine matures for 38 months in large Slovenian oak uprights to allow maturation without
the intrusion of wood flavors or tannins. |
| Producer |
| The Capanna farm, owned by the Cencioni family since 1957, is situated north of Montalcino in the Montosoli area, which has always been considered one of the best "crus" of Brunello. The farm is administered exclusively by the family, operating according to tradition but also taking into consideration modern technology that can help raise the quality of the product. An area of about 12 hectares is cultivated as a vineyard, and the other 11 hectares as an olive-grove. Its magnificent position and the stony soil, together with the dry and airy climate, allows Capanna to form a Brunello wine that is graceful and elegant, suitable for a long maturing process.
The favorable natural factors are enhanced by the pruning of the grapes (which guarantees a high quality product even in less favorable years), the selection of grapes during the harvest, the careful winemaking at controlled temperatures and the selection during the maturing process. In fact, only a part of the production (aged for four years in Slavonian oak barrels) is destined to become Brunello DOCG, while the other part becomes Rosso di Montalcino DOC (after a maturing process of two years) or Rosso da Tavola (a red table wine). During the best vintage years the best Brunello barrels are destined for Riserva and bottled after five years. When bottled, the wine is also refined for a few months. |
