Tenuta San Jacopo - Vigna del Mulinaccio Val d'Arno di Sopra DOC Sangiovese Biologico

“Caprilius”
Rosso Toscana IGT
Organic

Caprilius is the latin name of Cavriglia, a roman village once populated by shepherds and goats.
The decision to introduce the montepulciano, an anomalous variety in an area dominated by Sangiovese, was an idea of ​​the oenologist Sean O’Callaghan who experimented his first bold intuitions here in San Jacopo in the early 2000s. The aim was to enrich the Sangiovese in its Chianti blend with color and body.
10 years later in the wake of that vision, Costantino and the current oenologist Maurizio Alongi darly decided to produce a 100% Montepulciano wine, obtaining the highest scores among the wines produced up to then.
We have dedicated the name of this wine to our land, which only in Cavriglia in the Upper Valdarno has found a corner of Tuscany which, thanks to its peculiarities, allows us to obtain a unique wine of its kind.

Characteristics

Appellation: Indicazione Geografica Tipica
Variety: Montepulciano 100%
Service temperature: 18°/20° C
Vol.: 13,5%

Vines

The grapevines that give life to Caprilius are part of the estate, more precisely to the part of land that extends to the west of the seventeenth-century Villa.
The vineyards from which Caprilius is born, occupy one hectare, and, with their south/east exposure, are positioned at an altitude of 300 meters above the level of the sea. The technique of cultivation -spurred cordon- and the variety of grapes cultivated (100% Montepulciano), allow Caprilius to stand as a wine with a compact ruby red color, with a spicy, fruity and balsamic aroma and a tannic taste.

Vinification and ageing

Yield: 4.5 tons per hectare
Harvest time: middle october
Picking: grapes are hand picked and carried in 20 kg-cases
Pressing: soft pressing with immediate pumping of the juice to the vats. 2 days
at low temperature before introducing selected yeasts
Decanting: static, natural at cold temperature of the must
Fermentation: in temperature-controlled stainless steel vats for about 25/30 days
Fermentation temperature: 28/30° C
Maceration: on the skins for 25/30 days
Malolactic fermentation: complete, in tonneaux
Ageing: in french oak tonneaux 1/5 new and 4/5 of 2°/3° passage. Allier wood.
Middle toasting
Total ageing: 18 months
Bottle ageing: 12 months
N° of bottles: 2.600

Awards and vintages

2016

Falstaff
94

Mundus vini Biofach
Gold

Winescritic
93

Decanter WWA
90

WineHunter – Merano WF
Red

Luca Maroni 
94

Gambero Rosso
**

Veronelli
**

2016

Gambero Rosso
2/3

Vini Buoni
4/4

Bibenda
4/5

2015

Decanter World Wine Awards
Platinum 97 pts

Mundus vini Biofach
Gold

Luca Maroni
92 pts

Sakura
Gold

2014

Decanter World Wine Awards
Bronze

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