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Raudonasis sausas
Carefully selected Sangiovese grapes from the oldest winery vineyards. Alcoholic fermentation with maceration of the skins (20-25 days) at a controlled temperature and spontaneous malolactic fermentation. Aged in Slavonian oak casks for about 34-38 months, followed by ageing in bottles for at least 6 months.Deep ruby red colour with garnet hues. Aromas of dried figs, raspberry jam, sun-dried tomatoes, pomegranate, vanilla. Perfectly integrated fresh acid and elegant tannins. Juicy cherries, prunes, cinnamon and aniseed aftertaste.Ageing potential until 2038.
Serve at 16-18 °C with red meats, game dishes with musrooms or vegetables.
Sour cherries, lemons, dried roses, porcini mushrooms and rosemary on the nose. Medium-bodied, bright and savory, with tasty layers accompanied by fine tannins. Excellent freshness.
With vineyards on the Montosoli hill in Montalcino’s north, Capanna is now in the hands of the third and fourth generations. Father and son team, Patrizio and Amedeo Cencioni have released a lovely 2018 - an appetising fusion of mineral, sweet spice and medicinal herbs. The tannins are quite brisk but ultimately supple in mouthfeel, while a touch of wood dryness through the mid-palate resolves on the finish. Bright and lingering with a savoury tang.
The Capanna farm, owned by the Cencioni family since 1957, is situated in the Montosoli area, to the north of Montalcino. It was founded by Giuseppe Cencioni and, helped by his sons Benito and Franco, it was one of the first farms of the modern period of Brunello. They started bottling their own wines in the 1960's and after Brunello di Montalcino was granted DOC status in 1966, Giuseppe was one of the 25 founders of the Consorzio del Vino Brunello di Montalcino.
