Awarded a Platinum medal and 96 points at the 2019 Decanter World Wine Awards (click link for details)
For other 2019 DWWA winners, click here.
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 and Francesco Bernabei as consultant winemaker. The wines and the olive oil have an elegance which marks this estate out from the crowd.
The grapes for the Vin Santo are grown on various vineyards on the 104 hectare estate. These vineyards face east, are around 150-200 metres above sea level and have schistous-clay soils. They are currently being converted to organic production.
The 2011 vintage had a slow start, with veraison occurring two weeks later than usual, with a cool spring and frequent showers. The lower than average temperatures for the time of year continued until July and up until this point, the vintage could easily have been considered a cool one. However, from mid-August through to the beginning of September, high pressure over the African continent brought temperatures well above 38°C. Fortunately the vines were able to access sufficient water reserves to avoid stress.
The grapes were dried on cane mats in a well ventilated loft until February. After pressing, the must fermented very slowly in small chestnut and cherry casks for at least four years. The casks are known as 'caratelli' and vary between 50, 70, 100 and 200 litres in capacity. The must underwent successive fermentations and clarifications with natural changes in temperature. Final yields were very low, often only a quarter or a fifth of the original grape weight. After ageing for five years in small chestnut and cherry casks, the wine remained in bottle for at least three months before release.
90% Trebbiano, 10% San Colombano.
This Vin Santo has an intense golden yellow colour and displays concentrated perfumes on the nose of dried fruit, candied apricot and orange peel, as well as floral nuances of yellow flowers. Rich and intensely sweet on the palate, it has dried apricot and fig flavours which are balanced by a lovely touch of freshness. The finish is very long and spicy