Caparzo was founded in the late 1960s, in the early days of Brunello's rise, and is led today by Elisabetta Gnudi Angelini. The estate stands out in Montalcino for having vineyards spread across all four corners of the appellation. That matters because Montalcino is remarkably varied: the cooler, higher northern slopes give perfume and lift, while the warmer southern sites bring ripeness and depth. By blending across these microclimates, Caparzo makes a Brunello that is classic, balanced, and consistent from year to year.

2021 was an excellent vintage in Montalcino, giving fruit with full ripeness alongside vibrant natural acidity. The Sangiovese was harvested by hand, fermented in temperature-controlled tanks, and aged for at least two years in traditional large Slavonian oak botti, with a small portion in French oak. The result is traditional, savory Brunello with bright red fruit, earthy depth, and fine tannins.

Why You'll Love It

• Classic, traditionally made Brunello from a standout vintage, with balance and real structure.
• Sour cherry, dried cranberry, and blood orange zest on the nose, with pipe tobacco.
• Leather, wild herbs, and crushed stone on a savory, medium-full palate.
• Fine, dusty tannins and a long, savory finish.
• Rewarding with a decant now, with the stuffing to age gracefully for many years.

How To Serve It

• Serve at cool room temperature, between 60°F and 64°F.
• Decant for 1 to 1.5 hours in its youth to let the tannins and spice open up.
• Pour into Burgundy stems to capture its floral, herbal, red-fruited perfume.
• Pair with pappardelle with wild boar ragù, bistecca alla fiorentina, roasted duck, or aged Pecorino Toscano.