2010er eingelagert.

Caparzo’s Brunello di Montalcino Riserva is only produced in the finest vintages, from grapes
selected personally by winemaker Massimo Bracalente.

HARVEST: manual selection.
PRIMARY FERMENTATION: The primary fermentation lasts 7 days, at controlled
temperatures between 28 and 30 °C, and is followed by delestages and pump overs.
Because of the superb quality of the skins, the wine is kept in contact with them for a further 10/15 days.
MALOLACTIC FERMENTATION: Spontaneous, at a controlled temperature of 20-24 °C, immediately after racking.
AGING IN WOOD: at least 2 year.
BOTTLE AGING: at least 6 months.
ALCOHOL CONTENT: 13,00 – 14,00% vol.
ACIDITY 5 – 6‰
AGING CAPACITY: more than 35 years.
COLOR: ruby, tending towards garnet with age
BOUQUET: penetrating, ample, and very complex, with echoes of wild berry fruit.
PALATE: dry, warm, solid, harmonious, combining delicacy and austerity, and persistent.
FOOD-WINE PAIRINGS: excellent with roasts and spit-roasted meats, grilled meats, game, braised meats, and aged cheeses.
SERVING TEMPERATURE: 18 °C, better if opened 2 – 3 hours before it is poured.