Capalbio Doc

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The Doc Capalbio includes white, red and rosé wines, Vin Santo produced in the hilly area in the southern part of the province of Grosseto. The area is famous for its oenological production, where the beauty of this Mediterranean oasis leaves space for the hills rich in vines and olive groves, which alternate in the ancient archaeological centres of Roman and Etruscan origins, creating a unique scenario of immense cultural and environmental value.

How it is consumed

The Capalbio Bianco and the Capalbio Vermentino are served with seafood cuisine, especially molluscs and crustaceans and typical Tuscan plates such as the panzanella, marzolino and rice minestrone. It is served in flared chalices at a temperature of 8-10°C. The Capalbio Rosso is served with liver-based dishes, the bistecca alla fiorentina and other well-structured dished typical of the Tuscan cuisine. It is served in Bordeaux chalices at a temperature between 16-18°C. The Rosato is served with panzanella, crostini, lentil soup. Ti is served in wide chalices at a temperature of 12-14°C. The Capalbio Vin Santo is served with cakes and dry pastries, such as Prato biscuits, and other traditional cakes. It is served in small chalices at a temperature of 12-14°C.

How it is conserved

The Capalbio Doc does not follow any rigid preservation rules: it is enough to keep the wine in the dark, at a constant temperature of 10 to 15°C. To avoid that the cork becomes too dry, the humidity must be around 70-75%. The bottles must be conserved horizontally on wooden shelves.

How it is produced

In the production of the Capalbio Doc Rosso the grapes undergo a fermentation in contact with the marc, which in this phase releases parts of its substances (anthocyanin and tannic substances. The fermentation process has a duration of 2 to 3 days for young red wines and more than 15 days for those destined for a longer aging period. The successive phases are the drawing of the wine from the vat, the separation of the must from the marc, decantation, refining and aging. For the Rosso Reserve the aging period is of 2 obligatory years, of which at least 6 months in wooden barrels. The vinification of the Capalbio Rosato foresees the breaking of the berry and not the stalks, to avoid that the must becomes enriched with excessive quantities of colouring and tannic substances. Following a brief phase of fermentation, the wine is moderately sulphated, drawn and decanted. Finally it is stabilised and bottled. The wine-making process of the Capalbio Doc Bianco starts with the picking up of perfectly healthy grapes which are free from parasite attacks, since this could compromise the quality of the wine. The grapes are pressed and successively sulphited. With the lees process the suspended particles are eliminated. Fermentation of the clean must follows, which takes place at a low temperature. At the end with the drawing of the wine from the vat, the lees of fermentation are eliminated. The product is then conserved at low temperatures and undergoes further decantation, sulphating with sulphur anhydride and the fermentation must not exceed 20°C of temperature. After decantation the product is ready to be bottled. The productive process of the Bianco Capalbio Vin Santo starts with the withering of the grapes between the 1st December within picking up and 31st March of the successive year. At the same time it is necessary to pick the grapes from the bunch, since the stalks are dry and therefore can absorb sensible quantities of alcohol and confer bad tastes. A soft pressing phase follows. Fermentation follows which is naturally blocked when a high alcoholic gradation is reached. The wine is stabilised, refined and bottled.

Product report