Capraia selection

Chianti Classico Capraia

DOCG

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Vintage:

2008
2009
2010
2011
2012
2013
2014
2015
2016
2017
Guide
Score
Edition
Gambero Rosso - Vini d'Italia
Due Bicchieri Rossi
2011
Decanter
93
2012
Wine Spectator
90
2011
Wine Spectator
90
2013
Vinous
88+
2012
Vinous
90
2013
Wine Spectator
90
2013
Jamessuckling.com
88
2015
Jamessuckling.com
90
2015
Vinous
90
2015
Wine Spectator
89
2015
Jamessuckling.com
90
2016
Vinous
90
2016
Wine Spectator
88
2016
Wine Spectator
89
2017
Vinous
91
2018
Jamessuckling.com
91
2017
Vinous
92
2018
Wine Spectator
90
2019
Jamessuckling.com
92
2019
Falstaff
90
2019

The grapes used to create this wine are produced from all the company’s plots spread over 25 hectares located in Località Capraia in the municipality of Castellina in Chianti. The area is spread over a single stretch of land owned by the company with a south-facing exposure, about 300 m above sea level. Medium-textured, rich in clay, deep and fertile.

APPELLATION Chianti Classico DOCG

GRAPE VARIETY 90% Sangiovese; 10% Canaiolo and Colorino

VINEYARD Various plots in Località Capraia

SOIL Medium-textured, rich in clay and Galestro stone

VINEYARD SIZE 45 ha

VINEYARD AGE Various , from new to 35 years old

EXPOSURE Various

AVERAGE ALTITUDE 300m a.s.l.

VINEYARD DENSITY 5000 vines/hectare

AVERAGE YIELD PER PLANT 1.2kg

CULTIVATION/PRUNING Spur pruning and cane pruning

HARVEST From the second half of September to the first half of October.

MACERATION At a temperature of about 28°C for 10/12 days

MALOLACTIC FERMENTATION In steel

AGING At least 1 year in typical Chianti barrels and in steel for a further 3 months, then 6 months in the bottle.

ANNUAL PRODUCTION About 150,000 bottles

SENSORY PROFILE Chianti Classico Tenuta di Capraia is a wine with an excellent complexity and structure. It has a red color with violet hues. Intense nose rich in fruity, winy aromas. Accompanied by a pleasant fruity cherry component, the fresh note is particularly remarkable and balanced with hints of lively tannins, which are perfectly integrated with the wine’s extract components.

PAIRING White meat, red meat and medium-aged cheeses.

SERVING TEMPERATURE 16°C.