Monsieur Touton Selection, Ltd.
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Tenuta di Capraia - Chianti Classico Riserva2018

RED WINE

PUBLIC
April 2025
Prices and availability subject to confirmation
Tenuta di Capraia - Chianti Classico Riserva label
  • Producer Tenuta di Capraia
  • Blend 100% Sangiovese
  • Country Italy
  • Region Tuscany
  • Appellation Chianti Classico
  • UPC 0 15643 66552 3

Reviews

Wine Spectator 94

A succulent version, this red reveals cherry, strawberry, plum, floral, eucalyptus and tobacco aromas and flavors. Harmonious and enjoyable now, but there are still tannins to shed. Complex and long.

by BS, Wine Spectator , 2022

James Suckling 92

A pretty nose of cherries and red plums with oregano and earth undertones. Medium-bodied with fine tannins and fresh acidity. Juicy, bright core of fruit on the mid-palate and a supple finish. From organically grown grapes. Drink or hold.

by JS, James Suckling , 2021

Vinous Media 93

The 2018 Chianti Classico Riserva needs a few years to be at its best, but it has plenty to offer. In 2018 the Riserva is on the lighter side, but that's not a bad thing at all. Crushed leaves, tobacco, incense, mint, licorice and coffee add complexity to a core of dark Sangiovese fruit. Wild and exotic, the Riserva is certainly compelling.

by AG, Vinous Media , 2022

Technical Details

Food pairing

Roast meat, game, aged cheese

Tasting notes

Tenuta di Capraia Riserva is a deep ruby red wine. Its complex and sophisticated aroma reminds of fruits on a first step, gradually opening up and displaying spices and liquorice. On the palate it is fleshy, harmonious and full-bodied, with a long persistence.

Vineyard

VINEYARD: Various spots in Capraia and Bozzagone
SOIL: Medium soil, with marl and clay.
SURFACE OF THE VINEYARD: 45 Ha
AGE OF THE VINEYARD: Vineyards of 10 to 35 years
SUN EXPOSURE: East-West
AVERAGE ALTITUDE: 300m asl
DENSITY OF PLANTATION: 5,000 plants/Ha
AVERAGE YIELD: 1 Kg/plant
PRUNING: Runner system and Guyot
HARVEST: First half of October

Vinification

MACERATION: Under controlled temperature (28 Celsius) for 10-12 days
MALO-LACTIC FERMENTATION: In steel tanks
OAK AGEING: At least 15 months in the traditional Chianti barrels, followed by 6 months in steel tanks and at least 1 year in the bottle
YEARLY PRODUCTION: 20,000 bottles approx