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Cantina Formiconi Capozzano Cesanese di Affile Riserva label

Cantina Formiconi Capozzano Cesanese di Affile Riserva 2011

Name: Cantina Formiconi Capozzano Cesanese di Affile Riserva 2011 | Bine & Vine
Brand: Italy
Price: 29.99 USD
Availability: OutOfStock

Original price was: $49.99.Current price is: $29.99.

“Capozzano” is the named place of the vineyards that yield the grapes that give life to this wine. In this area their is a considerable diurnal shift that imparts in the fruit the delicacy and softness that you can find in your glass.

Bright ruby-red shifting to garnet red with aging. There is a rich earthy note that overlays red fruit, violets, and lavender. Under all of this, a spice balsamic profile slips along an elegant resinous note. This is a powerful, intense yet elegant wine that confirms the aroma, the mouthfeel is elegant with soft, dry tannins and food-friendly acidity that extend into the long finish.

Out of stock

Categories: Italy, Other Italy, Other Red, Red, Region, Wine Tags: B&V Wine Club, Cantina Formiconi, Cesanese, Cesanese di Affile DOC, Italian, Italy, Lazio

Cantina Formiconi Capozzano Cesanese di Affile Riserva 2011

Tasting Notes:
Ruby red. Bouquet of wild rose, pansy, lavender, black cherry, raspberries, licorice, vanilla and sweet spices with a slightly balsamic note. Dry, supple and delicate with a decidedly long finish, wraps around and seduces thanks to a perfect balance.

Appellation: Cesanese di Affile DOP

Type: Red, dry

Varietal: 100% Cesanese

Region: Lazio

Alcohol: 15%.

Pairing: Saltimbocca alla romana, game bird, mature cheeses, main dishes with meat and mushroom sauces, spicy dishes, red roasted meats.

Vineyard Notes:
First Year of Production: 2007

Production Area: Affile.

Climate: Temperate with wide variation between daytime and nighttime temperatures.

Soil: Calcareous, marly and arenaceous. Particularly suitable for a quality viticulture with a low production yield.

Elevation: 600 meters (1,968 feet) a.s.l.

Bottles Produced: 4,000.

Winemaking Notes: Vinification: maceration takes place with 21 days on the skins; fermentation at a controlled temperature with daily punch downs with daily stirrings.

Aging: 80% in French “barriques” and 20% in stainless steel.