Capatosta Toscana Rosso IGT
Wine exported to
95% Sangioese, 5% Alicante
Stainless steel and oak containers
Length of alcoholic fermentation:
About 15 days
Type of yeast:
64.4-82.4 °F (18-28 °C)
Length of maceration:
Type of oak:
Aging in bottle:
Baccinello in the hilly part of Maremma, 30 km from the sea
Stone and clay alluvial soil
1,148 feet (350 meters) above sea level
4,600 vines per ha
6,000-7,000 kg per ha
Age of vines:
25 years old
Time of harvest:
Total yearly production (in bottles):
Notes of mixed berries and spice. Balsamic notes arrive after 6 months in bottle.
Best served at 16-18 °C (60.8-64.4 °F).
Excellent with salumi and cheese as well as pasta with meat or game sauces. Red meat dishes.