Poggio Scalette Capogatto

Capogatto Alta Valle della Greve IGT bottle image

Wine Description

Capogatto is the Tuscan name for the old method used to train and duplicate the vines in the vineyards, a process technically known as "layering." This wine is made from equal parts Merlot, Cabernet Sauvignon, Cabernet Franc, and Petit Verdot, which were harvested in September.

Poggio Scalette Estate
Poggio Scalette Vineyards
Poggio Scalette Dog
Poggio Scalette Vineyard
Hand Harvest
Vittorio Fiore
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Acclaim
“Poggio Scalette's 2010 Capogatto is compelling. Mocha, plums, smoke, licorice and incense all literally explode from the glass in a super-ripe, intense wine loaded with character and pure personality. The 2010 is wonderfully warm, open and resonant, yet there is more than enough underlying structure to provide balance. This is a surprisingly big, rich wine for the year, but it all works. Capogatto is a Merlot/Cabernet Sauvignon/Cabernet Franc and Petit Verdot blend.”
— Antonio Galloni, Aug 2013
“Concentrated but not overbearing, showing good acidity, this boasts black cherry, plum and spice flavors, finishing on the elegant side, with subtle accents of tar and earth.”
— Wine Spectator, Oct 2013
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Vineyard & Production Info
Production area/appellation:
Alta Valle della Greve IGT
Vineyard name
The Volpe vineyard
Vineyard size
1 acres
Soil composition
Stony, Sandy Silty-Loam
Elevation:
1,320 feet
Vines/acre:
2,880
Yield/acre:
1.6 tons
Exposure:
Southern
Harvest time:
September
First vintage of this wine:
2007
Bottles produced of this wine:
2,000
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Winemaking & Aging
Maceration length:
10
Varietal composition:
25% Merlot, 25% Cabernet Sauvignon, 25% Cabernet Franc, and 25% Petit Verdot
Fermentation container:
Cement vats
Length of alcoholic fermentation:
10 days
Fermentation temperature:
86 °F
Maceration technique:
Racking
Malolactic fermentation:
Yes
Type of aging container:
Barriques
Size of aging container:
225 L
Type of oak:
French
Length of aging before bottling:
18 months
Age of Aging Container:
New-One year
Length of bottle aging:
6 months
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Analytical Data
pH level:
3.5
Acidity:
5.9 g/L
Alcohol:
13.2 %
Dry extract:
31.6 g/L
Residual sugar:
<1.0 g/L