# Rosso di Caparsa

- **Producer:** Azienda Agricola Caparsa di Paolo Cianferoni
- **Colour:** red
- **Type:** still
- **Grapes:** 100% Sangiovese
- **Region:** Toscana, Italy
- **Style:** Natural
- **Alcohol:** 13.0%
- **Average price:** €29
- **Contains sulphites:** Yes
- **When to drink:** Now
- **Serving temperature:** 16–18 °C
- **Aromas & flavours:** red cherry, red plum, cranberry, grapefruit, earth, wet stones, leather, tobacco

## About this wine

Rosso di Caparsa by Azienda Agricola Caparsa di Paolo Cianferoni is a red wine from Tuscany, Italy, specifically from the high-altitude Radda in Chianti area. Classified as Toscana IGT, this wine is made from 100% Sangiovese grapes. It is a non-vintage bottling, often a blend of different years, designed to embody the spirit of traditional Tuscan table wines. The producer, Paolo Cianferoni, is dedicated to organic viticulture and a winemaking philosophy rooted in tradition, aiming to create authentic expressions of the terroir with a focus on acidity and longevity. The wine's production is characterized by its aging solely in cement vats, eschewing oak to maintain purity and drinkability.

## Interesting facts

- A deliberate return to the simplicity of traditional Tuscan 'vino da tavola'.
- Aged exclusively in cement to preserve pure fruit and acidity.
- Certified organic farming practices are used from vineyard to cellar.
- The high-altitude vineyards are around 450 meters above sea level.

## Food pairing

The wine's vibrant acidity cuts through richer dishes and complements tomato-based sauces, while its medium tannins and savory character pair well with proteins and cured meats. Its freshness makes it versatile for a range of everyday Italian cuisine.

## Wine making process

Rosso di Caparsa is produced using 100% Sangiovese grapes from the estate's high-altitude vineyards in Radda in Chianti. The winemaking process emphasizes natural methods, including spontaneous fermentation with indigenous yeasts in cement vats for approximately 12 days. Following fermentation, the wine undergoes maturation for 18 to 36 months exclusively in cement tanks, a technique chosen to maintain the purity of fruit and acidity without oak influence. The wine is then given a rough filtration before bottling. The estate adheres to certified organic practices throughout its viticulture and cellar operations.