Caparzo combines the best of modern technology – think fermenters that can eliminate underripe seeds – with the artisanal craft only gained through decades of experience. As a result, they produce some of the most thrilling Brunello on the market. They’ve been there from the very beginning of Brunello di Montalcino’s rise, founded by a group of Tuscan friends at the end of the 1960s, when there were only ten other wineries in the region. They were instrumental in the foundation of the Brunello DOCG. Though there are twenty-five times more Montalcino estates now than at Caparzo’s founding, they remain a benchmark producer.

Their flagship Brunello is, simply put, the essence of the Tuscan hillsides in vinous form. Sourced from four sites across the appellation with a range of sand, clay, and sedimentary soils, all from over 200 meters in elevation, it’s an ideal encapsulation of the region. To know Caparzo is to know Brunello.

Why You’ll Love It

• If, like us, you long for polished and resplendent fruit in your Brunello without sacrificing the dusty and savory tones that are Montalcino’s calling card, Caparzo is the producer to know.

• 2021 is considered as a remarkable vintage in Montalcino: Across the board, concentrated fruit with freshness, refined tannins, and serious aging potential

• The nose is a stunning swirl of dried red cherries, crushed raspberry, dried rose petals tobacco, cedar, sage, and hot rocks. This toes the line between fruit and earth in a way only a few Brunello producers can manage.

• On the palate, it’s rich, full, and deep, leaning into the powerful fruit tones. But it’s also refreshing, with a scintillating acidity and tannins that provide tension rather than a barrier to entry.

• Drink it tonight or in two decades, this is ready to wow.

How To Serve It

• Drink it whenever the mood strikes over the next ten to twenty years.

• Serve just above cellar temp in Bordeaux stems. While it’s ready to wow now, a quick decant will bring out even more complexity.

• You couldn’t ask for a better pairing than a classic Tuscan peposo – beef braised in red wine and plenty of black pepper.