Posted By Joel on September 18, 2009

Capanna Rosso di Montalcino 2006, DOC

It has a way of wrapping itself around you, first under your feet, a terrain that can be veined, cracked and rocky. You walk upon planetary impressions of solid terra firma. Next, the landscape of Montalcino invades your eyes: the territory’s softer side of rolling hills, golden fields, gloriously red poppies pour into you. You imagine more seraphic origins. You sense a special place.

It stays inside you, around you, until, in someone, something, you recognize it again.

Capanna, owned by the Cencioni family since the late 1950’s, is located just north of Montalcino in the well regarded Montosoli area, long known for producing extremely elegant wines, and cultivates approximately 12 hectares of vineyard. The estate is run entirely by the Cencioni family whose operational mindset seems to reflect tradition balanced with modern open-mindedness toward technological improvement where it may raise the quality bar.

Capanna Rosso di Montalcino is produced from 100% hand harvested Sangiovese grapes grown in stoney soil. Careful attention is given to vine pruning and selection of grapes. Fermentation takes place over 18 or so days at controlled temperature. Maturation in Slavonian oak for 12 - 15 months, with several additional months of bottle aging.

Tasting Notes / Impressions:

Typical ruby-garnet color and elegantly soft scents of cherries, stawberries and herb on the nose. Rich cherry-berry flavors with overtones of plum, balsam and tar, soft and smooth in the mouth. A sense of place and landscape remembered from this wine’s irresistible counterpoint of solid structure and elegant softness; a young wine that speaks with authority. Long on the finish.

Food Pairing Suggestions:

MEATS / POULTRY: Roasted, grilled, or pan cooked veal, lamb, beef, pork, turkey, or chicken; especially try pan fried veal wrapped with prosciutto; PASTA: try the traditional “pinci” with meat ragu or seasoned with breadcrumbs fried in oil and garlic; POLENTA: polenta with meat ragu; RISOTTO: I suggest a mushroom risotto or risotto flavored with radicchio and plenty of grated pecorino! CURED MEATS / CHEESES: this wine will pair well with most cured meats & cheeses, especially young-medium aged pecorino, parmigiano-reggiano, prosciutto, salami.

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Categories: $ (Under $25), $$ ($25-$50), Tuscany, Wine
Tags: Sangiovese