WINES

A great wine is not simply the result of the combination of different favorable elements such as climate, soil and grape variety, it is also the fruit of the expertise, love and care of man and --of course-- technical improvements. The production of Capezzana is based on a long tradition, dating back to the Middle Ages, has been passed on through the experience of many generations of winegrowers and wine-makers. Thus has Capezzana maintained its high quality production up to the present day.

WINE LIST:

• Ghiaie della Furba
• Vin Santo di Carmignano D.O.C.
• Barco Reale di Carmignano D.O.C.
• Capezzana Chardonnay I.G.T.

Ghiaie della Furba

• AREA OF PRODUCTION: Carmignano(PO).
• ELEVATION: from 100 to 150 meters.
• SUN EXPOSURE: South-South west.
• POSITION: Hilly.
• GRAPE VARIETIES: Cabernet Sauvignon, Merlot, Syrah.
• SOIL COMPOSITION: clay schist.
• HARVEST: end of September first ten days of October.
• VINIFICATION In steel tanks.
• DEVELOPMENT: In barriques for 16 months.
• AGING: in bottle for at least 6 months.
• ALCOHOL CONTENT: 13,5%
• SERVING TEMPERATURE: serve at 18°-19°C.
• COMBINATION WITH FOOD: Recommended with red meats and game as well as hard seasoned cheese.

TASTING NOTE:

• COLOR: Deeply intense ruby red practically solid.
• NOSE: Ample, complex, elegant fine, sweet, fruity, intensely spicy.
• PALATE: Sweet, firm and full-bodied, quite opulent with dense and sweet tannins, well balanced acidity perfectly combined with texture, fat and body of the wine. Long finish with persistent fruitiness of small wild berries married to intense and complex spicy tones.

Vin Santo di Carmignano D.O.C.

• AREA OF PRODUCTION: Carmignano(PO).
• ELEVATION: from150 to 200 meters.
• SUN EXPOSURE: East.
• POSITION:Hilly.
• GRAPE VARIETIES: Trebbiano, San Colombano and Canaiolo.
• SOIL COMPOSITION: clay schist.
• VINTAGE: beginning of September.
• VINIFICATION The grapes are put to dry according to natural methods from the moment of the vintage to the following January. The vinification takes place in traditional small oak casks.
• DEVELOPMENT: In small oak casks for 4 years.
• AGING: In bottle for at least 6 months.
• ALCOHOL CONTENT:15% developed + 6% .
• SERVING TEMPERATURE: Serve at 16°-18° C.
• COMBINATION WITH FOOD: Recommended with all desserts.

TASTING NOTE:

• COLOR: Deep golden yellow.
• NOSE: Quite complex, fruity, with dried fruit and candied apricot and orange peels; floral nuances of yellow flowers
• PALATE: Complex, sweet, soft and opulent with a sweet, persistent finish of candied fruit.

Barco Reale di Carmignano D.O.C.

• AREA OF PRODUCTION: Carmignano(PO).
• ELEVATION: 150 to 200 meters.
• SUN EXPOSURE: South--South-West--South-east.
• POSITION:Hilly.
• GRAPE VARIETIES: 70% Sangiovese, 20% Cabernet and 10% canaiolo.
• SOIL COMPOSITION: clay schist.
• HARVEST: from mid to end of September .
• VINIFICATION In steel tanks.
• DEVELOPMENT: in Allier barrels of 25 hl for 10months.
• AGING: In bottle for at least 3 months.
• ALCOHOL CONTENT: 13,5% .
• SERVING TEMPERATURE: serve at 18°-19°C.
• COMBINATION WITH FOOD: Recommended with most pasta dishes and first courses in general also with white and red meats.

TASTING NOTE:

• COLOR: Purplish ruby red dark and deep with ruby red shades
• NOSE: Sweet, ample, elegant, very intense and fruity with light tones of oak.
• PALATE: Soft, voluminous, ample with sweet tannins of medium density in great balance with the acidity. Fruity, sweet, long lasting finish.

Capezzana Chardonnay I.G.T.

• AREA OF PRODUCTION: Carmignano(PO).
• ELEVATION: from 100 to 150 meters.
• SUN EXPOSURE: East.
• POSITION: Hilly.
• GRAPE VARIETIES: Chardonnay.
• SOIL COMPOSITION: clay schist.
• HARVEST: end of August/beginning of September.
• VINIFICATION In steel tanks.
• DEVELOPMENT: In steel tanks on the skins.
• AGING: in bottle for at least 3 months.
• ALCOHOL CONTENT: 13%
• SERVING TEMPERATURE: serve at 14°-15°C.
• COMBINATION WITH FOOD: Excellent aperitif, good with first courses in general and with main courses of fish.

TASTING NOTE:

• COLOR: Canary yellow with light reflections tending to green.
• NOSE: Fruity, with tones of sweet fruits and white and yellow flowers.
• PALATE: Fat, full-bodied, fruity, soft with fruity lasting finish.