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 100 hectares of vineyard, with daughter Benedetta Contini Bonacossi as 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 are currently being 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.
2013 saw plenty of rainfall in early spring until May, at which point the weather became warm and dry. Thanks to a great fruit set stage, water reserves in the soil and gentle heat, grapes were picked at perfect maturation - very healthy and also good in quantity. Practicing organic farming, natural (copper and sulfur) treatment had to be applied several times due to winter rain. The Capezzana vines are now in a stage called bio balance, which means they are extremely strong and healthy, in response to organic practices - even insects are not able to damage the grapes.
Fermentation took place in stainless steel tanks for 25 days at temperatures between 18-25°C. At the end of the alcoholic fermentation the wine was put in French oak for the malolactic fermentation and then aged in 3.5 hectolitre tonneaux for 12 months, followed by 12 months in bottle before release.
Ruby red in colour with a restrained, elegant nose. Perfumes of dark cherry and liquorice give way to spice and plums on the palate. Rounded tannins from the Sangiovese are lifted by the cassis concentration of the Cabernet and melt into a long, perfumed finish.