Grapes for this wine are grown on the alluvial valley of the Furba River. The south/south-west facing vineyards are situated approximately 150-200 metres above sea level. The ideal climatic conditions allow Capezzana to practise an eco-friendly form of farming, without using pesticides. Other sustainable farming practices at Capezzana include the use exclusively of organic fertilisers, a techinque known as "sovescio" (ploughing under legume and cereal crops grown between the vines‘ rows), and no use whatsoever of herbicides.
Summer conditions were very favourable in 2007, producing excellent, clean fruit harvested at ideal maturity. June and July were hot months, but rain fell in the second half of August, helping swell the berries. September was sunny, ensuring the Sangiovese grapes were harvested under ideal conditions. The Cabernet Sauvignon was harvested in early October, although interupted by a few showers, this had no effect on the quality of the grapes, due to the thickness of the skins.
The grapes were hand-picked from the end September-beginning October. The fermentation lasted seven days and took place in temperature controlled stainless steel tanks. Temperatures did not exceed 27ºC during fermentation. After two weeks of maceration the wine was transferred into barriques, where the malolactic fermentation was completed within one month. The wine was aged for 14 months in the French oak barriques before bottling. The wine was fined with egg white before bottling. It remained in bottle for a year before release.
Deep ruby red with purple hues, notes of black cherries, sage, chocolate, cassis and new leather that come to life in this opulent wine. This is a huge, brooding red that will reward a few
years ageing while its formidable tannins melt away and the oak integrates further.