Caparzo Brunello di Montalcino 2008 BottleCaparzo Brunello di Montalcino 2008 Label

Caparzo Brunello di Montalcino 2008

Ruby red, tending to garnet red with ageing. The bouquet is penetrating, very full and varied, reminiscent of wild berries. The flavours are dry, warm, full-bodied, harmonious, delicate and austere at the same time, persistent. Food pairing suggestions include roasts, grilled, spit-roast or braised meats, game, ripe cheeses. Serve at 18° C, better if uncorked 1 - 2 hours before serving.

 Producer Caparzo
 Region Brunello di Montalcino
 Country Italy
 Varietals Sangiovese
 Vintage 2008

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Varietal Facts

Wine Basics — Grape Varietals 101: Sangiovese | Just Wine
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Introductory

Wine Basics — Grape Varietals 101: Sangiovese

An introductory guide to Sangiovese wine. Everything you need to know about the grape variety including flavour, food pairings, growing regions...
Try a Sangiovese wine if you like Barbera, Tempranillo, or Valpolicella.   Overview of the Sangiovese wine varietal A medium-to-full body, medium-to-high tannin, and high acidity wine   Why we like the Sangiovese varietal, grape and wine The mouthwatering acidity and strong tannins make it very food...
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Intermediate

Wine Basics — Grape Varietals 101: Aglianico

An introductory guide to Aglianico wine. Everything you need to know about the grape variety including flavour, food pairings, growing regions...
Try a Aglianico wine if you like Nebbiolo (Barolo)   Overview of the Aglianico wine varietal A complex, tannic red wine with intense colour and flavours.   Why we like the Aglianico varietal, grape, and wine A wine like Aglianico with high tannins and high acidity make great food wines. Powerful flavours...

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Community Reviews

5 out of 5 starsReviewed on February 13, 2018

It's probably illegal for a wine to taste this good.

Decant. Drink. Savour.

About the Producer

Caparzo
Winery

Caparzo

Strada, Bologna, Italy Strada, Bologna, Italy

The “Caparzo” name seems to originate from Ca' Pazzo, as seen in several ancient maps. The vineyards, cellars and all wine-making equipment were developed towards the end of the 1960s, with progressive adaptation and constant up-dating of both the land and the cellars. Innovative cultivation systems...

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