The first was a pleasant surprise for us, Capanna winery, were Alexandra took us on a sunny afternoon. For tourists or “untrained noses”, Capanna could be one of the small wineries that could fade among the much more famous Casanova di Neri, Biondi Santi, etc. yet, we discovered a wonderful choice of Brunello di Montalcino and gained more insight into the Sangiovese grapes. Capanna produces though other wines than Brunello as well (Rosso -Baby Brunello, Moscadello, Pinot Grigio, etc) at a stunning value for money.
Alexandra mentioned that at a blind tasting of red wines, their Brunello Riserva 2010 (the Brunello that we can find on sale only on January of the 6th year after the harvest) was the 2nd place situated right after the Ferrari of Brunello’s – Casanova di Neri. Of course this information together with the view of the winery itself, the landscape, amplified the taste of the wines we tasted. But this is actually how wine is enjoyed, isn’t it? It has to be associated to other positive emotions to be a great experience and get its taste amplified.
Yesterday, we were watching the SOMM Part II, a documentary opening our eyes to the labor, the history, the culture, and even the emotions that lie behind every great bottle of wine-the story, in other words, behind the bottles of wine. It was mentioned that there’s never been made great wine in ugly areas, it’s a matter of energies; great wine goes hand in hand with amazing landscapes and beautiful wineries, in the sense of energy.
The Capanna winery, situated in Montosoli hill-probably the best sub-area in the North of Montalcino is run by the Cencioni family, who pours the Tuscan ancestral knowledge straight into these complex wines.
Visiting the spectacular Capanna vineyard offers the opportunity to discover the unique micro climate and soil that nourish the Sangiovese Grosso for Brunello di Montalcino, while it lets you relish its fascinating landscape. Here we learned about: the pruning of the grapes (which guarantees a high quality product even in less favorable years), the selection of grapes during the harvest, the careful wine making at controlled temperatures, long aging in oak barrels/Croatian barrels for their lack of aromas. Brunello producers do not like aromatic woods for their wines and the selection. Alexandra taught us how to “read” the wines: color, body, structure, nose, taste and we checked as well for the key components in wines that give the balance: the minerality, the acidity, the tannin on one hand and the alcohol, the softness and the sugar on the other hand.