Ca'Del Pazzo

Pair Caparzo Ca’Del Pazzo with roast and grilled meats, truffle dishes, mushrooms, and aged cheeses. For a more traditional Tuscan approach, try the following: Pasta with Bacon and Ricotta; Pappardelle Pasta with Slow-Cooked Beef and Porcini Ragù; Purée of Lentils with Mushrooms; Brussels Sprouts and Mushroom Gratin; Pasta with Sausage and Mushrooms; Italian Mushrooms Risotto; Slow-Cooked Beef Short Ribs in Red Wine Sauce.

The origins of the place name Caparzo are still unknown. According to some people, the name should derive, as shown by ancient maps, from Ca’ Pazzo; according to others, the term should derive from the Latin Caput Arsum and should indicate a “place touched by the sun”. The beginning of the history of Caparzo dates back to the end of the sixties, when a group of friends, fond of Tuscany and of wine, purchased an old ruin with vineyards at Montalcino. We are at the dawning of Brunello di Montalcino, the Association has just been set up and the producers-bottlers are only 13. The farm estate was renovated, modernised and new vineyards were planted. In a short time, Caparzo was able to impose itself on the market of Brunello. Thirty years passed from the first rows of vines and from the first cellar experiences. In 1998, the farm estate came to a turning point when Elisabetta Gnudi Angelini purchased Caparzo. She immediately carried out her objectives: combine tradition with innovation to create a high-quality wine, expression of an excellent territory, with the help of her son, Igino, and daughter, Alessandra.

The ancient Caparzo name, Cà del Pazzo, was given to a wine born of a selection of grapes from the vineyards located at Caparzo (220 metres a.s.l.) and San Piero Caselle (250 metres a.s.l.). Cà del Pazzo was produced for the first time in 1982, and is therefore one of the first Supertuscans to have been produced in the Brunello production area. Produced only in the best vintages, and in limited quantities.

Malolactic fermentation takes place spontaneously, and part of the ageing process takes place in wood.

Harvest is manual and the different grapes are fermented separately for 6 days at a temperature of 28-30 °C, with subsequent delestages and pump overs.