The Brunello di Montalcino Riserva is a deep and vibrant ruby red with aromas of dried red fruits and dried wild herbs. The palate experience is intense with a complex weave of red fruit and spice, a little strawberry and aniseed jam. The palate doesn’t let up for a long time and it’s structural, with the acidity and tannins pointing to a long and steady future.
Made with 100% Sangiovese (selected from their oldest vines and only in the best years), the juice is allowed to macerate on skins for 30-35 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 25 hectolitre Slavonian oak casks for a period of around 40 months prior to being bottle-aged for at least 15 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.
"The 2013 Brunello di Montalcino Riserva is a beautiful creation that excels both in terms of intensity and complexity. The bouquet is profound and multilayered with thin and delicate layers of fruit that peel back with individual precision and personality. Ripe cherry fruit is carefully balanced against spice, tar and smoke. The wine also offers pretty details of crushed rock and dried garden herb. There's a lot to keep your attention and win your affections."
95 points, Wine Advocate (March 2019)
"Bright red. Perfumed red cherry, raspberry, sandalwood, flint and botanical herbs on the deep, perfumed nose. Then multilayered and dense, with complex and precise flavors of red fruits, balsamic oils and licorice, complicated by Indian spices. Finishes long, suave and mineral. An outstanding Riserva that, as usual in Capanna’s style, is not a super-fleshy, muscular body-builder type, but plays its cards on the side of penetrance and refinement."
94+ points, Vinous (March 2019)
"Black cherry and plum flavors form the core in this powerful red, coated by a sheen of resinous oak. Dense and rich, picking up iron, leather and tobacco notes as the long finish plays out. Vibrant, yet the tannins are a bit dry. This will benefit from decanting now."
93 points, Wine Spectator (June 2019)
"Fragrant purple-flower, exotic spice, leather and plum aromas mingle together. The firmly structured palate shows Marasca cherry, cranberry, licorice and tobacco framed in tightly knit fine-grained tannins and fresh acidity. Give it time to unwind and fully develop."
92 points, Kerin O'Keefe, Wine Enthusiast (May 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.