The DOC Capalbio appellation is made up of the town of Capalbio itself, as well as parts of the municipalities of Manciano, Magliano in Toscana and Orbetello. This territory boasts an ancient viniculture tradition, which today is combined with avant-garde enological technology.
THE WINES:
Capalbio’s wines only received DOC recognition in 1999. The area now produces a number of different typologies: Bianco, Vermentino, Rosso, Rosso Riserva, Rosé, Cabernet Sauvignon, Sangiovese and Vin Santo.
TASTING:
IL BIANCO
Produced with the Trebbiano grape (no less than 50 per cent) and other authorized non-aromatic white berried grapes
Visual characteristics: A pale golden yellow colour
Olfactory characteristics: A fresh, very delicate and fruity aroma
Taste characteristics: Dry, decisively fresh and delicate. The minimum allowed alcohol graduation is 10.5°
Food pairing: A wine for every meal, it goes well with fish or shellfish-based dishes. Also great with white meats, cooked simply
VERMENTINO:
Produced with the Vermentino grape (85%) and with other recommended and authorized non-aromatic white berried grapes
Visual characteristics: A golden yellow colour, more or less intense, with greenish reflections
Olfactory characteristics: Fruity, delicate and characteristic of the vine
Taste characteristics: Dry, slightly piquant. The minimum alcohol graduation is 11°
Food Pairing: Great with fish dishes, as well as more structured dishes like soups, risottos, white meat like roast chicken or rabbit and soft cheeses
IL ROSSO:
Consists of a 50 per cent minimum of Sangiovese blended with other authorized red berried grapes.
Visual characteristics: A ruby red colour
Olfactory characteristics: Vinous, quite intense
Taste characteristics: Dry, well orchestrated with easy tannins. The minimum alcohol graduation is 11°
Food Pairing: A wine for every meal. Great with dishes that aren’t too complex. Perfect with salami and medium aged cheese, legume soups and red meat
RED RISERVA:
Produced with the same vines as the red (Sangiovese 50 per cent with other recommended red berried grapes), but earns the reserve label only after two years of ageing, in which a minimum of six months must be in wooden barrel
Visual characteristics: A ruby red, more or less intense, with a tendency to develop garnet reflections with age
Olfactory characteristics: Thearoma is full, vinous
Taste characteristics: Dry, slightly piquant and easily tannic. The minimum alcohol graduation is 12°
Food pairing: Good with a fairly structured menu, meat ragú, chicken pies, game, grilled red meat and liver
ROSÉ:
Produced with the same vines as the red (Sangiovese 50 per cent and other recommended red berried grapes)
Visual characteristics: A rose colour, more or less intense, with a tendency to develop garnet reflections with age
Olfactory characteristics: Full aromas, fruity
Taste characteristics: Dry taste, fresh.The minimum alcohol graduation is 11°
Food pairing: A wine for every meal, to match with light and delicate courses, soft cheeses, fresh salami, fish soups and light vegetable soups
CABERNET SAUVIGNON:
Produced with the Cabernet Sauvignon grapes, no less than 85 per cent and with other authorized and recommended red berried grapes
Visual characteristics: A ruby red colour with violet reflections
Olfactory characteristics: Intense with a rich spicy note
Taste characteristics: Dry, of good body, delicately piquant and evenly tannic. The minimum alcohol graduation is 12°
Food Pairing: With first course dishes like Tuscan ragú, meat pies, grilled red meat and Tuscan salami
SANGIOVESE:
Produced with the Sangiovese grape for a minimum of 85 per cent, mixed with other authorized grapes
Visual characteristics: An intense ruby red
Olfactory characteristics: Full, vinous, intense
Taste characteristics: Dry, of good body and evenly tannic. The minimum alcohol graduation is 12°
Food Pairing: Perfect with first courses like tagliatelle with ragú or acquacotta (a traditional Tuscan soup made with bread, eggs and vegetables). Also good with second courses with white meat and simply cooked poultry
VIN SANTO:
This wine is produced with the same grape type as the white (Trebbiano, minimum 50 per cent, and the remaining 50% authorized white berried grapes). But it’s made from only selected grapevines, which are dried, hung and not pressed before the 1st of December of the year of harvest and not after the 31st of March of the following year.
The drying of the grapes must take place in a well-ventilated room. The wine produced from these grapevines must then be aged for at least two years in cartelli (small cigar-shaped barrels) no larger than 3hl.
Visual characteristics: Anything from a golden yellow to amber
Olfactory characteristics: Ethereal, very intense, characteristic
Taste characteristics: On the palate it’s well balanced, velvety, rounded, very lingering. The minimum graduation is 16°
Food Pairing: A dessert wine preferably matched with typical dry Tuscan pastries like cantuccini, biscuits flavoured with anise, but also with light sweets made with dry fruits[/vc_column_text][/vc_column][vc_column width=”1/4″][templatera id=”10814″][/vc_column][/vc_row]