The fruit for Caposaldo Chianti comes from the hilly provinces of Arezzo and Siena in the Chianti region of Tuscany, grown in layers of clay, lime and schist. After handpicking, grapes are brought to the winery for a traditional vinification that includes pumping over for greater extraction of flavor, color and tannins. Thirty percent is aged in oak vats prior to bottling.
Critics Challenge Competition2010 vintage
San Francisco International Wine Competition2009 vintage
Ruby red with a fruity perfume, smooth texture, excellent structure and a long, elegant finish.
Best with pizza, and pasta with tomato- or meat-based sauces.
points of distinction
- A classically produced Chianti
- 100% handpicked grapes
- Sangiovese’s acidity makes this the perfect pizza and pasta wine.
- A classic Italian wine at an accessible price
about the grape +
Sangiovese has aromas of black cherries with alluring wood, smoke, tar and herbal notes. The best wines made from this grape have incredible complexity, depth, finesse and power.
The fruit for each Caposaldo wine is hand harvested from low-yielding vineyards in prime growing areas in the classic wine regions of Tuscany, the Veneto and Lombardy.