Tuduu
Villa di Capezzana - Carmignano 2018

Villa di Capezzana - Carmignano 2018

Category: Wine•Seller: ILSUCCODUVA
Area and precise location of cultivation: The grapes come from vineyards located on the hills of Carmignano, in the province of Prato, Tuscany. This area, situated on the slopes of Montalbano northwest of Florence, benefits from a unique terroir with variable exposures and complex soils of marine origin. Cultivation practices: The Capezzana Estate adopts organic farming and is Triple A certified, ensuring natural and sustainable production. The wines are produced without the use of selected yeasts, enzymes, or chemicals, maintaining the purity and authenticity of the terroir. The exclusive use of indigenous yeasts and biodynamic practices reflects a respectful approach to the soil and environment. Technical characteristics: Grape variety: 80% Sangiovese, 20% Cabernet Sauvignon. Vinification: Alcoholic fermentation for 7 days in steel tanks, followed by 13 days of maceration with the skins at a temperature of 26-28°C. Malolactic fermentation takes place in French wooden tonneaux. Aging: 50% of the wine matures in tonneaux for at least 12 months, while the remaining 50% in large barrels for 16 months. This is followed by bottle aging for at least 12 months. Tasting notes: On the nose, intense notes of ripe fruit, such as black cherry and raspberry, emerge, accompanied by spicy and coffee hints. On the palate, the wine is elegant, smooth, and full-bodied, with well-integrated tannins and a long finish characterized by a sweet licorice aftertaste.
£ 19.46£ 23.72

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Description

Area and precise location of cultivation: The grapes come from vineyards located on the hills of Carmignano, in the province of Prato, Tuscany. This area, situated on the slopes of Montalbano northwest of Florence, benefits from a unique terroir with variable exposures and complex soils of marine origin. Cultivation practices: The Capezzana Estate adopts organic farming and is Triple A certified, ensuring natural and sustainable production. The wines are produced without the use of selected yeasts, enzymes, or chemicals, maintaining the purity and authenticity of the terroir. The exclusive use of indigenous yeasts and biodynamic practices reflects a respectful approach to the soil and environment. Technical characteristics: Grape variety: 80% Sangiovese, 20% Cabernet Sauvignon. Vinification: Alcoholic fermentation for 7 days in steel tanks, followed by 13 days of maceration with the skins at a temperature of 26-28°C. Malolactic fermentation takes place in French wooden tonneaux. Aging: 50% of the wine matures in tonneaux for at least 12 months, while the remaining 50% in large barrels for 16 months. This is followed by bottle aging for at least 12 months. Tasting notes: On the nose, intense notes of ripe fruit, such as black cherry and raspberry, emerge, accompanied by spicy and coffee hints. On the palate, the wine is elegant, smooth, and full-bodied, with well-integrated tannins and a long finish characterized by a sweet licorice aftertaste.