THE CELLAR: TRADITION WITH INNOVATION
In no other place of the farm estate tradition and innovation perfectly combine as in the cellar. Here, the entire grapes are unloaded on a line that is able to separate automatically all the green parts that the destemmer is not able to remove. A selecting belt allows the specialised personnel to carry out another visual control on each berry. The capacity of the wine-making cellar exceeds 10,000 hectolitres. Fermentation takes place in stainless steel vats designed by us to support the traditional operations of temperature control, pumpover, délestage, pigeage and aeration by means of a computerised system. Here, wine technology is completely at the service of the manual ability of man. The capacity of the ageing cellar is ca. 6,000 hectolitres. The type of woods used varies according to the type of wine. Caparzo, according to tradition, uses only big barrels for classical products and i.e. Brunello di Montalcino D.O.C.G., Brunello di Montalcino D.O.C.G., Riserva and Rosso di Montalcino D.O.C. The ageing of the 2 “cru” is different: Brunello di Montalcino D.O.C.G. Vigna La Casa passes the first 12 months in French durmast barriques and then 24 months in French durmast 30-hectolitre barrels; Rosso di Montalcino d.o.c. La Caduta, 12 months in French durmast 700-litre casks. Ageing is more modern for Cà del Pazzo, our Supertuscan, that ages 24 months in French durmast barriques and for Le Grance, complex dry white wine that passes 12 months in French durmast 350-litre casks. Late-vintage Moscadello di Montalcino D.O.C.G., traditional sweet wine, ages 24 months in French durmast barriques. The scrupulous care in the vineyard is transferred to the cellar working. The result? All you have to do is to open a bottle of Caparzo and you will find all the care and attention of a ritual that is repeated year in year out.