Caparzo produced its first vintage of Brunello di Montalcino in 1970, when the situation in Montalcino was very different than it is now. At the time there were only 13 wineries in Montalcino, and this makes Caparzo one of the historic Brunello producers. The distinguishing characteristic of Caparzo’s Brunello di Montalcino is clearly the origin of its Sangiovese. Indeed, the estate is one of the few in Montalcino that has vineyards in the various geographic areas of the Appellation. Caparzo, 220 meters (720 feet) above sea level in the northern part of the appellation; 8 hectares (20 acres). Terrains: sandy-clayey Pliocene sediments. Manual harvest. During the first two days of the fermentation, special attention is paid to the seeds, which are eliminated if they are not ripe enough. This operation is made possible by the cutting edge technology of the fermentation tanks. The primary fermentation takes 7 days, at controlled temperatures between 28 and 30°C (82 and 86°F), and is followed by delestages and pump overs. Because of the superb quality of the skins, the wine is kept in contact with them for a further 10-15 days. Malolactic fermentation: Spontaneous, at a controlled temperature of 20-24°C (68-75°F), immediately after racking. Aged in wood: At least 2 years. Bottle aging: At least 4 months. Color: Ruby, tending towards garnet with age. Bouquet: Penetrating, ample, and very complex, with echoes of wild berry fruit. Palate: Dry, warm, firm, harmonious, delicate and austere, and persistent.