The wine is somewhat cloudy in the glass, reflecting its unfined status. It offers fresh aromas of cherry and blackberry with a touch of vanilla. It tastes darker, the fruit supported by fine, thorough-going tannins. This is a very pleasant, food-oriented wine, medium-bodied with a persistent finish.
WINE INFORMATION
Between the 8th and 5th centuries BCE, Tuscany was part of Etruria, the land of the Etruscans. It was a vast area, including Umbria, northern Latium, parts of Emilia, and the Marches. All of these regions produced wine, and their Etruscan heritage can be seen in places today—the use of local grapes for local consumption, and the use of mulberry, apple, and olive trees to support the vines. Tuscany today is home to some of Italy’s best known (and priciest) wines, but the region only took shape in the 19th century, and large-scale commercial viticulture began in the 1960s. Central Tuscany produces the lion’s share of high quality wines, including Chianti and Chianti Classico, Montepulciano (Vino Nobile, Rosso, and Vin Santo), and Montalcino (Brunello, Rosso, and Sant’ Antimo).
Giuseppe Cencioni purchased the Capanna farm in 1957, and with the help of his sons Benito and Franco the family was one of the first in the modern era of Brunello. They began bottling their own wine in the 1960s. When Brunello di Montalcino received DOC status in 1966, the Cenciones joined 24 other families to form the Consorzio del Vino Brunello di Montalcino. The third generation, Patrizio and Amadeo, now run the 65-hectare estate (23 ha under vine) and make the wine. Clay soils dominate, with limestone, rocks, and marine deposits making up the rest. Grapes for this wine come from vines at least seven years old and were harvested from 26 September-28 October, requiring several passes through the vineyards. Fruit was macerated on the skins in truncated conical Slavonian oak vats for 18-20 days at controlled temperatures and went through primary fermentation. Spontaneous malolactic fermentation took place in the same vats. Wine was racked to oak barrels, where it aged for 6-10 months, depending on the lot. It was lightly filtered but not fined before being bottled on 1 February 2019. It aged in bottle for three-four months before release.
Charcuterie, Cheese, Duck, Fish-full flavored (salmon/tuna), Grilled preparations, Hearty stew, Mushrooms, Pizza, Pork, Red Meat, Slow-smoked Barbeque/BBQ Sauce, Tomato Sauce, Vegetables
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