About this wine
Vineyard and terroir
The 2013 fruit came from Carmignano vineyards at 150–200 m with south-to-southwest exposure. The soil is a chaotic complex containing limestone Alberese and clay-schist Galestro rocks.
Grapes
Sangiovese and Cabernet Sauvignon.
Vinification
For the 2013 vintage, Sangiovese was harvested from late September into early October and Cabernet Sauvignon in the first half of October. Fermentation took place in stainless steel for seven days at 26–28°C, followed by 13 days of skin maceration before racking. Malolactic fermentation occurred in French oak.
Ageing
The wine spent 12 months in French oak tonneaux and at least 12 months in bottle. For the «10 years» project, a portion remains in the estate’s historic cellar and returns to the market in the tenth year after the vintage.
Technical data
The 2014 release comprised 2,983 bottles. For 2013, the technical sheet records 4,942 bottles of 750 ml, 1,028 magnums and 14% alcohol. Approximately 3,000 bottles are set aside annually for extended cellar ageing.
Tasting profile
Intense ruby red. The elegant bouquet layers sour cherry and raspberry with ripe cherry, blackberry, spice and leather. The palate is soft, enveloping and fresh, with good body, supple tannins and acidity balanced by the wine’s tannic richness. A long finish tends toward sweet liquorice.
Serving and pairing
Serve the 2014 release at 16–18°C after allowing it to breathe for at least 30 minutes. It suits red meat, roasts, aged cheeses and pasta with richly flavoured sauces. The 2013 sheet recommends 18–19°C and also includes white meat among the pairings.
Label / history
Villa di Capezzana has been produced by the Contini Bonacossi family since 1925. The «10 years» project was created to show the evolution and ageing capacity of Carmignano.
