SanGio Bì Capanna

The Capanna winery in Tuscany, in full DOCG of Brunello di Montalcino, has always been able to amaze the tasters of its wine products, thanks to the importance and rooted tradition that is used for the production of Rosso and Brunello di Montalcino. Sensational wines known all over the world and capable of making the Italian tradition magnificent. With the SanGioBì the Capanna winery wants to turn to innovation, without neglecting tradition. The innovative and young SanGioBì, produced with Sangiovese grapes vinified in white, involves the cultivation of grapes with low environmental impact, even with grassy soils; the treatments in the vineyard are based only on copper sulfate and powdered sulfur. The training system is the double cordon system. The vinification, starting from the manual harvest with careful care in the selection of the grapes, proceeds with the destemming and an immediate separation of the must from the skins, in the hours following the collection and start of fermentation at a controlled temperature (12-14 ° C) in a small stainless steel tank; at the end of this process, which lasts for a period of at least 25 - 28 days, the wine is decanted into an 11 hl Slavonian oak barrel, where it is then aged for about 3 months. Finally it is bottled following sterile filtration.

Characteristics of this white wine 100% Sangiovese

The organoleptic examination, at the presentation of SanGioBì di Capanna at Vinitaly in Verona in 2016, allowed us to taste a very bright straw-yellow wine, very thin green reflections and ample shades of yellow. The aroma on the nose is penetrating, the fruity is well perceived, with marked notes of green apple, very intense and particular of its kind. The taste on the palate is pleasant, long and persistent, with an excellent freshness that focuses slightly on acidity.

Suggested pairings tasting SanGio Bì CAPANNA

The Capanna White Wine IGT Toscana SanGioBì, lends itself particularly well to be combined with both light and raw fish dishes, and more structured dishes with stewed sauce and capers. It should be served at a temperature of 10 ° C maximum 12 ° C in tall and wide glass.