Caparsa "Rosso di Caparsa" Rosso Toscano IGT 750ml

Product Info

• Aroma: “Bright red cherry and wild strawberry lead into dried flowers, fresh herbs, and a lightly earthy, savory register.” -- . The bouquet features medium-intensity primary red fruits accompanied by subtle sweet balsamic notes, wild berries, and a rustic hint of leather. 
• Palate: The palate is lively, incredibly juicy, and medium-bodied. It captures a traditional style of wine, showing crunchy sour cherry, plum, and strawberry flavors. Its defining feature is a vibrant, "wilder" line of natural Sangiovese acidity and mineral tension that avoids the polished structure of oak-aged equivalents.
• Finish: Dry, immensely refreshing, and highly accessible. It finishes with a firm but approachable tannic frame and a lingering savory, dusty earthiness. 

• Viticulture: Certified organic. The grapes are 100% Sangiovese harvested entirely by hand from Caparsa's younger estate vines, which sit at a high altitude of roughly 450 meters in soils rich with fractured galestro (marl) and alberese (limestone).
• Vinification: Spontaneous fermentation takes place in the cellar using strictly native yeasts for approximately 12 days.
• Maturation: It is aged for 18 to 36 months entirely in cement vats. This completely eliminates any overt wood or oak influence, intentionally preserving the raw fruit, pristine integrity, and simplicity of old-school Tuscan table wines.
• Bottling Parameters: It is bottled unadorned with just a rough filtration and minimal total sulfur adjustments (around 10 mg/l free SO2). Alcohol sits at an easy-drinking 13% ABV. 

• Serving Tips: Serve at a standard cellar temperature (15–18°C / 60–64°F). It is incredibly unpretentious and pairs brilliantly out of traditional glassware or even standard tumblers. It is occasionally bottled in large 1.5L straw-covered fiasco baskets. 
• Food Pairings: Built for simple, rustic, and highly acidic food matching. It is an exceptional partner for:
  • Red-sauce pasta dishes (like pici all'aglione or classic ragù).
  • Wood-fired, thin-crust Neapolitan pizzas.
  • Casual charcuterie platters featuring prosciutto, dry salami, and pecorino toscano.
  • Grilled meats, burgers, or everyday tomato-based stews.