Capanna
Capanna is one of the reference names when talking about Brunello di Montalcino. Since 1957, the Cencioni family has managed a property in the northern area of the Montalcino hill, in the famous and prestigious Montosoli area. Since the early 1960s, Capanna has started bottling wines. Since 1966, the year of recognition of the denomination, it has continued under the name Brunello di Montalcino. A production of a few thousand bottles per year, which immediately attracted the interest of enthusiasts and connoisseurs. Following the first recognitions and commercial success, the estate has expanded with new vineyards, reaching the current 20 hectares, which guarantee high-quality production, exported to the main European countries and the United States.
The majority of the vineyards are cultivated with Sangiovese, with small plots of Moscato Bianco, Merlot, and Pinot Grigio. The soils are predominantly made up of clays, with a rich presence of galestro and stony skeleton, which makes them lean and very draining. The agronomic management is conducted using practices of cover cropping and inter-row green manuring.of the inter-row, to maintain soil vitality and promote environmental biodiversity. The planting density and the thinning of the clusters lead the plants to produce little excellent quality grapes, which are hand-harvested and quickly transported to the winery for vinification. Fermentations take place in temperature-controlled steel tanks, while aging occurs in Slavonian oak barrels.
The vineyards of the Capanna estate are all located in the Montosoli area, known as one of the best areas of the entire Montalcino district for the optimal altitude of about 300 meters above sea level and a cool, temperate microclimate. The splendid southeast exposure allows for the harvesting of ripe and rich clusters, but which always retain a remarkable expressive freshness, giving the wines a particular finesse and elegance. Over the years, a selection process has been carried out for the best clones of Sangiovese and Moscato Bianco of the estate, in order to enhance the most interesting plants to create mass selection vineyards and bring greater territorial typicity to thewines.
Capanna is one of the reference names when talking about Brunello di Montalcino. Since 1957, the Cencioni family has managed a property in the northern area of the Montalcino hill, in the famous and prestigious Montosoli area. Since the early 1960s, Capanna has started bottling wines. Since 1966, the year of recognition of the denomination, it has continued under the name Brunello di Montalcino. A production of a few thousand bottles per year, which immediately attracted the interest of enthusiasts and connoisseurs. Following the first recognitions and commercial success, the estate has expanded with new vineyards, reaching the current 20 hectares, which guarantee high-quality production, exported to the main European countries and the United States.
The majority of the vineyards are cultivated with Sangiovese, with small plots of Moscato Bianco, Merlot, and Pinot Grigio. The soils are predominantly made up of clays, with a rich presence of galestro and stony skeleton, which makes them lean and very draining. The agronomic management is conducted using practices of cover cropping and inter-row green manuring.of the inter-row, to maintain soil vitality and promote environmental biodiversity. The planting density and the thinning of the clusters lead the plants to produce little excellent quality grapes, which are hand-harvested and quickly transported to the winery for vinification. Fermentations take place in temperature-controlled steel tanks, while aging occurs in Slavonian oak barrels.
The vineyards of the Capanna estate are all located in the Montosoli area, known as one of the best areas of the entire Montalcino district for the optimal altitude of about 300 meters above sea level and a cool, temperate microclimate. The splendid southeast exposure allows for the harvesting of ripe and rich clusters, but which always retain a remarkable expressive freshness, giving the wines a particular finesse and elegance. Over the years, a selection process has been carried out for the best clones of Sangiovese and Moscato Bianco of the estate, in order to enhance the most interesting plants to create mass selection vineyards and bring greater territorial typicity to thewines.
