The Rosso di Montalcino is a deep ruby red that’s fresh, showing red fruit and hints of vanilla with good palate drive. Made with 100% Sangiovese, the juice is allowed to macerate on skins for 15-18 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 20 to 32 hectolitre Slavonian oak casks for a period of around 6-10 months prior to being bottle-aged for at least three 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 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.