The Brunello di Montalcino is a deep ruby red that’s, with aromas of dried red fruits and dried wild herbs. The palate, elegant and ethereal, is completely together, an infusion of the tastes and textures. Made with 100% Sangiovese (selected from their oldest vines), the juice is allowed to macerate on skins for 20-30 days and fermented at a controlled temperature followed by spontaneous MLF (malolactic fermentation), both stages in cone-shaped Slavonian oak casks. The wine is then racked off into 10 to 32 hectolitre Slavonian oak casks for a period of around 34-38 months prior to being bottle-aged for at least six months.
The south-easterly exposure of the Montosoli vineyards—to the north of Montalcino—and the clay-rich soil together with meticulous work in the vineyards ensures that the vines have a healthy growing period and produce wines of elegance, structure and acidity.
"Here's another surprise hit from what was not, objectively speaking, an easy vintage. The 2014 Brunello di Montalcino defies the odds to deliver a medium dark appearance and a structured, mid-weight style. The wine delivers impressive intensity and balanced integrity that transcends both the bouquet and the palate. Dark fruit flavors of blackberry and dried cherry segue to spice, grilled herb and campfire ash. I am impressed especially because I appreciate how hard it was to achieve this level of quality and intensity in 2014."
91+ points, Wine Advocate (March 2019)
"Bright dark red. Slightly musky nose offers scents of sour red cherry, clove, dried herbs, violet, and rust. Clean, fresh and floral in the mouth, with an attractive young rather lightweight mouthfeel in a classic northern Montalcino hill style, with silky but youthfully tight flavors of red cherry, cranberry and wintergreen. Finishes persistent and firm but with very fine-grained tannins. Not a blockbuster but showcasing lovely balance and precision, you can lay this one down for a few years."
91 points, Vinous (March 2019)
The Capanna farm, owned by the Cencioni family since 1957, is situated in the Montosoli area, to the north of Montalcino. It was founded by Giuseppe Cencioni and, helped by his sons Benito and Franco, it was one of the first farms of the modern period of Brunello. They started bottling their own wines in the 1960s and after Brunello di Montalcino was granted DOC status in 1966, Giuseppe was one of the 25 founders of the Consorzio del Vino Brunello di Montalcino. Production, initially only a few thousand bottles, then increased when new vineyards were planted.
The estate is now run by Benito’s son, Patrizio, who is in turn joined by his considered and contemplative son, Amadeo. If ever there was a wine that spoke to the character of its maker, Capanna must be it! It’s obvious to see the deep knowledge and care that they both hold for this place and the work that their father and grandfathers have done before them. They both reside on the estate and you truly do feel the connection between man and land when you visit.