Capezzana Vin Santo Di Carmignano Riserva D.O.C. 2015 (375ml)

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Complex, sweet, soft and opulent with a sweet, persistent finish of candied fruit.

Producer	Capezzana Vin Santo Di Carmignano Riserva D.O.C.
Country	Italy
Region	Tuscany
Subregion	Carmignano
Varietal	Trebbiano 90%,  San Colombano 10%
Vintage	2015
Sku	26010
Size	375ml

Capezzana Vin Santo Di Carmignano

Rieserva D.O.C. 2015

This Carmignano D.O.C. is a superb dessert and ‘meditation’ wine.  It is made from a careful selection of grapes, mainly Trebbiano, from among the most mature vines in Albo del Carmignano.  The grapes are dried for several months on reed mats in accordance with the traditional method.  The yield is very low, about ¼ of the original weight of the grapes.  The must is fermented and aged for more than five years in wooden casks made of chestnut, oak, cherry and mulberry.  The wine has won many international awards across different vintages, among these the 'Vin Santo Trophy' and the 'Italian Sweet Trophy' awards at the International Wine Challenge.

Tasting Notes

Colour:  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.

Vintage:  2015

 Production Area:  Carmignano (PO)

Bottles Produced:  5826 (375ml Bottles)

First Vintage:  1925 (always been produced).

Elevation:  100 to 150 meters.

Sun Exposure:  East.

Varietal:  Trebbiano 90%, San Colombano 10%

Soil:  Clay Schist.

Harvest:  Beginning of September.

Vinification:  The grapes are put to dry according to natural methods from the moment of the vintage to the following February.  The vinification takes place in traditional small chestnut and cherry casks.

Development:  Development in small casks for 5 years.

Aging:  Aging in bottle for at least 3 months.

Alcohol Content:  14%

Serving Temperature:  Serve at 16°- 18° C.

Food Pairings:  Recommended with all desserts.

Capezzana

Wines have been cultivated in Carmignano since pre-Roman era, about 3000 years ago, as the wine jars and tasting cups found in Etruscan tombs testify.  In the Florentine state archives a parchment dated A.D. 804 was found: it is a lease document showing that vines and olives were cultivated for the production of wine and oil at Capezzana as far back as 1200 years ago.  In 1475, during the early Renaissance, Monna Nera Bonaccorsi built the first 'Nobleman's house' along with nine farm houses with the wine-making buildings.  Other generations and families were to follow in the ownership of the property: the Cantucci, related to Medici, and the Marchesi Bourbon del Monte.  In the eighteenth century a lady from the Cantucci family, married to a Bourbon, enlarged the farm and bought new plots.  She also introduced an exemplary administrative approach, leaving a wealth of documents that are today stored in the historic archives of the company.

After the Bourbon del Monte, the estate passed to the Adimari Morelli, then to Franchetti and Rothschild and finally, via the widow Sara de Rothschild, to the Contini Bonacossi, our family, in 1920.

The Capezzana Philosophy

We have been extremely fortunate to inherit a land that has always given great wines, our only task is to continue to be winemakers and transmit our profession to the generations that follow us.  To do this we must put the utmost respect to what is most important to us: working the land in a simple, clean and healthy way.  For this very important reason we are now in biological conversion.  For many years we have abandoned the use of herbicides and chemical fertilizers, replacing them with mechanical processing and sowing of leguminous green manure plants, and by fully adhering to this philosophy we have asked for the biological certification of an external institute.  The taste of the area of ​​origin is the thing that interests us most to carry on, that is the scent of the land that enters, unique and unparalleled, in our wines.  Every use of substances coming from the outside would be to affect and affect changing the taste of origin.  We are ever so confident in the “tastes” of this territory that, starting from the 2013 harvest, fermentation occurs spontaneously in our cellars thanks to natural territorial yeasts, eliminating the need for starter yeasts.

Sustainable Agriculture – Organic

In 2009 we started a more respectful agriculture, getting closer to organic farming.  Today we can finally talk about real organic agriculture: today we are BIO certified.  Respect for the land is essential for a normal farmer aware that after him other people will continue the work he himself has inherited from the previous generation.  It is our philosophy as farmers to respect and maintain the integrity of this magnificent and unique territory, ensuring its abundance for future generations.  We therefore eliminate the use of chemical herbicides by using plows and grubbers for weed control.  Moreover, we continue the ancient green manure practice by sowing alternating rows of legumes and grasses, a natural method to enrichen the soildecades, many farmers have loosened direct farmer-to-land contact for many reasons, the biggest belief that has depended on a disruptive force of the chemical industry that has invaded the countryside with sellers in white coats who have dazed and bewildered us farmers.  It is now clear to everyone that it is the typicality of a wine, the taste of the soil, which can only lead to an added value of the product obtained and it is equally clear that the additions of chemical products modify this taste, for better or worse.  They modify and make lose the primitive character given by the earth, by the area, by the denomination.  It is for this reason that in Capezzana we returned to agricultural practices that were in normal use not many tens of years back.  It is not a return to prehistory but only to a different awareness, more down to earth.  With this SEMPLICE method of doing agriculture you have less nuisances and the conscience is much quieter, certain not to do the maximum but not to do irreparable damage, certain to leave, to those who follow us, what we have found.  Certain to leave still fertile land and not a mountain of poisoned and sterile plastic.  In this writing we have never spoken of "integrated struggle" because it is absurd and losing in the beginning to speak of "struggle" against nature.  Nature is too much stronger than us.  Better to speak of "integrated respect."  Vittorio Contini Bonacossi