CODE: 6060

Orcia Doc “Capitoni”


Pienza, Valle d’Orcia (Toscana)

Grape variety

Marco Capitoni

Grape Variety
Sangiovese is the most cultivated grape variety in Italy. Its typical descriptors are floral hints (iris and violet) complemented by fruity notes (cherry, black cherry and plum). Obviously the soils, the micro-climate and the cultivation techniques greatly influence the predominance of some qualities over others. Characteristic of all Sangiovese is the marked acidity, which in some wines contributes to giving a lively freshness. It carries tannins, which have to be tamed in winemaking and aging. Merlot brings other fruity notes, typically ripe cherries and blackberries, giving intensity and general softness.
The vineyards of the Capitoni farm are located at a fair height (460 meters asl), they are marine sedimentary soils with different layers of sand, clay and fossils outcropping. The hillock overlooks a natural “corridor” with continuous day and night breezes (in opposite directions) that guarantee ventilation and healthy grapes.
Among the 55 hectares owned, the Capitoni family chose the 6 hectares of land that allow the best cultivation of the vineyard: the soils richest in sand and fossils, which enhance the best aromas in the wines, also giving a certain sapidity. The direction of the rows is calculated to give a little shade in the hours when the sun is at its maximum height. The alternation of hedges, groves and other crops allows biodiversity and control of pests. In the most difficult years, with heavy rainfall during the harvest, the Merlot component is increased, to compensate for the sustained acidity of the Sangiovese which has not reached its complete phenolic ripeness.
Vinification and finishing
Before the harvest, small and dried bunches are unloaded and too vigorous bunches are collected to destine them for the production of a table wine. The best grapes are harvested in boxes, destemmed and carefully chosen on a vibrating table to select the best grapes with perfect ripeness. Vinification “in red” at controlled temperature, with pumping over and manual punching down. An aging in steel and two years of aging in wood follow these steps: a part of Sangiovese ages in large Allier barrels, the remaining Sangiovese and Merlot in barriques. The assembly then refines another year in the bottle.
Tasting notes
Bright ruby red in color with violet reflections. Very fine aromas, initially vinous, which develop with hints of small red fruits and wild plums and a slight hint of spicy notes. On the palate we find the same fruits anticipated by the aromas, a medium-bodied wine, soft with well-balanced tannins.
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