About this wine
Vineyard and terroir
Fruit comes from two vineyards in Montalcino. The 6 ha Caparzo vineyard is in the north at 220 m, on Pliocene sedimentary soils with a sandy-clay formation. The 7 ha San Piero – Caselle vineyard lies in the east at 250 m and also has sandy-clay soil.
Grapes
The wine is made from Sangiovese and Cabernet Sauvignon.
Vinification
The grapes are harvested by hand at optimal ripeness, then Sangiovese and Cabernet Sauvignon are vinified separately. Alcoholic fermentation lasts six days at a controlled 28–30 °C, with rack-and-return and pump-over. Malolactic fermentation occurs spontaneously.
Ageing
Part of the wine matures in oak barrels.
Vintage notes
The 2016 winter in Tuscany was cool and wet. Flowering was generally successful, although damp conditions slightly reduced yields. July was hot and dry; August rain brought cooler temperatures and moisture. Harvest began in late August with Merlot. September rain and marked differences between daytime and nighttime temperatures allowed the remaining varieties to ripen fully. The season produced well-balanced red wines with exceptional aromas and integrated tannins.
Label / history
According to ancient maps, Ca’ del Pazzo takes its name from the old name of the area now known as Caparzo. First released in 1982, it was among the first Super Tuscans produced in the Brunello area. It is made only in the best years and in limited quantities.
