Capezzana
Ghiaie della Furba 2022
| Denomination | IGT Toscana |
|---|---|
| Size | 0,75 l |
| Alcohol content | 14.5% by volume |
| Area | Tuscany (Italy) |
| Grape varieties | 40% Cabernet Sauvignon, 35% Syrah, 25% Merlot |
| Aging | Malolactic fermentation and maturation in small wooden barrels/barriques for 15 months, followed by a further 18 months of bottle ageing. |
- Type: Organic IGT Tuscany red wine from Cabernet Sauvignon, Merlot, and Syrah
- Ageing: 15 months in barriques or small barrels followed by 18 months in the bottle
- Palate: Full-bodied structure, soft tannins, lively acidity, and a persistent spicy finish
- Bouquet: Hints of red and black fruits, wild plum, smoked wood, and distinct spices
- Pairings: Serve at 16–18°C after decanting; excellent with meats and aged cheeses
Description
Wine Profile
Ghiaie della Furba di Capezzana is a still organic red wine with a Tuscan Typical Geographical Indication (IGT) that expresses the character of the territory, born from a blend of Cabernet Sauvignon, Merlot and Syrah. This wine presents a rich and full-bodied structure, supported by an excellent tannic concentration that makes it velvety and enveloping. Its aromatic profile balances a lively acidity with remarkable complexity, where hints of small red fruits stand out, interwoven with bold spicy notes, nuances of smoked wood and wild plum. Its characteristics herald an extraordinary ageing potential and a long, persistent finish.
Origin
The grapes destined for this blend come from the heart of Tuscany, in the prestigious territory of Carmignano, located in the province of Prato, between the Montalbano hills and the Apennine range. The vineyards are situated at an altitude of approximately two hundred metres, enjoying optimal south-west exposure. The climate is characterised by hot summers mitigated by night breezes. The vines are rooted in soils composed of clay schist and alluvial pebbles, formed near the Furba stream. This particular terroir gives the grapes a distinct personality. The oenological project of the historic Tenuta di Capezzana came to life in this area in 1979 to energetically interpret a classic Bordeaux blend.
Production
The production of this wine involves a meticulous harvest between the months of September and October. Alcoholic fermentation takes place in steel tanks, accompanied by maceration on the skins for thirteen days at a controlled temperature. Subsequently, the wine undergoes malolactic fermentation before being transferred to wood for ageing. Maturation lasts approximately fifteen months in barriques and small wooden barrels, allowing the liquid to enrich its structure and aromas. The process concludes with a further eighteen-month refinement in the bottle before release, ensuring the wine has balance and great elegance at the time of tasting.
History and curiosities
Established in 1979 within the historic Tenuta di Capezzana estate, the Ghiaie della Furba winemaking project was born with the intention of reinterpreting a classic Bordeaux blend in the heart of Tuscany. This prestigious wine takes its name from the Carmignano terroir, where the vines take root in clay-schist soils and alluvial pebbles formed by the nearby Furba stream. A symbol of a tradition that embraces organic innovation, it has been awarded the significant accolade of ninety-four points by the renowned international critic James Suckling.
Tasting notes
Perfume
Color
Taste
Serve at:
16 - 18 °C
Longevity:
10 - 15 years
Decanting time:
1 hour
- Start up year: 804
- Oenologist: Franco Bernabei
- Bottles produced: 450.000
- Hectares: 78
The vine was already cultivated in Etruscan times, about 3,000 years ago, as shown by the wine containers found among the numerous finds. Then came the Roman era: it was written that the same names of some wineries would derive from Roman names of the era of Silla, when the area was divided and given to veterans; Capezzana would take the name of one of these, Capitus.
In the Florence state archives we found a parchment dated 804: it is a lease contract which documents how already 1200 years ago in Capezzana oil and wine were produced. In the 20s of the last century the Contini Bonacossi family bought Capezzana. Currently the management of the company belongs to Count Ugo's sons, who have divided the tasks in the company: Benedetta works in the cellar in close contact with Vittorio, who also takes care of the wine sector together with his son Gaddo; Filippo takes care of the production of oil and the financial part and Beatrice is the commercial and marketing manager of the company, assisted by her niece Serena. Currently the company has a total area of 670 hectares, of which over 90 are vineyards and 140 are olive groves.
Capezzana is located in the north of Tuscany, in the municipality of Carmignano, in the province of Prato, 20 km from Florence, between the Montalbano and the Tuscan-Emilian Apennines. This explains the particularity of its microclimate: in summer the days are hot and followed by cool nights and the rainfall is well distributed throughout the year. Read more
| Name | Capezzana Ghiaie della Furba 2022 |
|---|---|
| Type | Red organic still |
| Denomination | Toscana IGT |
| Vintage | 2022 |
| Size | 0,75 l |
| Alcohol content | 14.5% by volume |
| Grape varieties | 40% Cabernet Sauvignon, 35% Syrah, 25% Merlot |
| Country | Italy |
| Region | Tuscany |
| Vendor | Capezzana |
| Story | History and curiosities Established in 1979 within the historic Tenuta di Capezzana estate, the Ghiaie della Furba winemaking project was born with the intention of reinterpreting a classic Bordeaux blend in the heart of Tuscany. This prestigious wine takes its name from the Carmignano terroir, where the vines take root in clay-schist soils and alluvial pebbles formed by the nearby Furba stream. A symbol of a tradition that embraces organic innovation, it has been awarded the significant accolade of ninety-four points by the renowned international critic James Suckling. |
| Origin | Carmignano (Prato), Tuscany |
| Soil composition | Shale and alluvial pebbles |
| Harvest | Between September and October |
| Fermentation | 13 days |
| Production technique | Harvest between September and October; alcoholic fermentation in stainless steel tanks with maceration on the skins for 13 days at a controlled temperature; malolactic fermentation and maturation in barriques/small wooden barrels for 15 months; bottle ageing for a further 18 months. |
| Wine making | Harvest between September and October; alcoholic fermentation in stainless steel tanks with maceration on the skins for 13 days at a controlled temperature; malolactic fermentation and maturation in small wooden barrels/barriques for 15 months; bottle ageing for a further 18 months. |
| Aging | Malolactic fermentation and maturation in small wooden barrels/barriques for 15 months, followed by a further 18 months of bottle ageing. |
| Allergens | Contains sulphites |