Rosso di Caparsa. A natural expression of a traditional grape from the heart of Tuscany

Rosso di Caparsa Toscano (IGT), 13% ABV

RRP 23.95; Stockists:, 64 Wine, Greenman Wines, Bradleys Cork, Le Caveau online

A natural expression of a traditional grape from the heart of Tuscany

This Caparsa Sangiovese has a brilliant medium red colour. Sangiovese aromas can

vary quite a bit; these are of medium intensity showing red cherry and soft sweet balsamic notes. Mid-bodied with very agreeable flavours (sour cherry,  plum, strawberry), it is easy to drink and has a lingering finish.

Very Highly Recommended.

The fruit comes from Radda in Chianti, the heart of Tuscany, in hilly, high-elevation vineyards. Wild yeasts are used for fermentation, and the wine ages in stainless steel. It is produced with Sangiovese and small quantities of two white grapes Trebbiano and Malvasia. 

The best vineyards (450 metres above sea level) are situated a short walk from the cellar and are heavily planted with Sangiovese. Small amounts of Canaiolo, Malvasia Nera, Colorino, and Trebbiano are also grown.

“Making wines this thrilling has to be done naturally”, declares Tenuta Caparsa’s Paolo Cianferoni. Here in this rocky ground, the roots must work hard to “derive life”, fight to reach the abundant water deep under the surface. Cianferoni appreciates the struggle of his vines. “When life is too easy it becomes boring, and you kill yourself” he said. “We need toil to sustain us, and so do vines.”

Cianferoni bottles an average of 20,000 bottles a year. “If I stay small I control everything.” He ferments in concrete (18/36 months), thus preserving the aromas and simplicity of the wines of the past. It is organic certified by CCPB Bologna. 

Geek Bits for the Sangiovese fan.

Sangiovese means blood of Jove and is called after the Roman god known for playing around with thunderbolts.

Sangiovese has high acidity and as a result, matches well with “all manner of spicy foods”, according to Wine Folly who concludes “it will not get lost when paired with tomato sauce.”

The vast majority of Sangiovese is grown in Italy. But it has many names here including Rosso di Montalcino, Carmignano, Montefalco Rossi, Morellino di Scansano, Rosso Conero, Torgiano Rosso and Vino Nobile di Montepulciano. We’ll meet more of them in this series.

• This post is part of a series of Italian wines produced by usually small or medium-sized organic wineries made from native grapes. Taking some “guidance” here from the recently published VINO. Mightn’t always net the hat trick but hope to score two from the three each time. I have quite a few lined up but I’m happy to consider any suggestions or help. #OrganicItaly