2017 Caprili Brunello di Montalcino DOCG
These Sangiove grosso grapes come from the Caprili vineyard, which is 335 meters above sea level and is planted with vines that have an average age of 15 years. These vines are planted closely together (4,000 per hectare) and each vine yields an average of 1.5 to 2 kg. grapes. The family uses only natural yeasts for alcoholic fermentation in stainless steel barrels; cultivated yeasts are out of the question here. During the soaking of the peels, a period of about 25 days, the temperature is closely monitored and corrected if necessary. At Caprili, the family believes that it should be between 28 and 30° Celsius. After fermentation, the Brunello-to-be is aged for three years in Slavonian oak barrels. These barrels have different capacities: 30, 40 and 60 hectolitres. Ultimately, the Brunello di Montalcino then rests in the bottle for at least 4 months, depending on the outcome of the fermentation, before it is marketed. This is serious Brunello di Montalcino: fleshy, concentrated and with a strong structure. The grainy tannins are nicely ripe and are firm yet friendly. The excellent balance between fruit aromas (mainly cherries), acids and tannins makes this wine very harmonious. Caprili's Brunello di Montalcino has spicy aromas of toasted oak and toasted almond husk.
Caprili's history began in 1965, when Alfo Bartolommei and his family settled in the Montalcino region. Before that, the Bartolommei family worked at Podere Marzolo in Cinigiano, in the Tuscan province of Grosseto. Caprili has a vineyard area of 15 hectares, which produces an average of 60,000 bottles of wine annually.
Today, Giacomo Bartolommei is at the helm of the domain. To develop the best Sangiovese clones, Giacomo works closely with the University of Siena. The best results are used to inoculate the new vines. Due to the strong focus on quality, the Bartolommei family has gained a lot of international recognition. Not only 'Il gambero Rosso', the Italian 'wine bible', and the Italian Guild of Sommeliers give their approval to the wines of Caprili, but especially also across the ocean, these wines fall in very good soil and are richly rewarded . These are American wine critics like Antonio Galloni, writing for Vinous and eRobertParker.com, Bruce Sanderson for Wine Spectator, Monica Larner for Wine Enthusiast and eRobertParker.com, Ian d'Agata for Stephen Tanzer's International Wine Cellar and working and living James in Tuscany Suckling, which focuses primarily on Italian wines.
|Type of Wine||Red|
|Appellation||Brunello di Montalcino|
|Winery||Azienda Agricola Caprili|
|Drinking as of||2023|
|Tasting Profiles||Earthy, Rustic, Dry, Aged on wood, Powerful, Spicy, Mineral, Red fruit, Tannines, Full|
|Drink moments||Barbecue, Lekker luxe, Met vrienden|