Drink it now or cellar for up to 30 years. No need to decant.

Purchased in 1965 by Reginaldo Cianferoni, a professor at the University of Florence, but in fact, reinvented by his son Paolo with his Gianna, Caparsa is today one of the most interesting companies in the Chianti Classico panorama in Radda. Paolo and his family produce excellent quality wines with marked acidity with aromas and tannins that express themselves to their fullest. These are traditional wines, made with native grapes which are a strong expression of the Radda terroir and show great elegance and aging capacity.

Vin Santo di Caparsa is traditionally produced from selected Malvasia Bianca, Trebbiano, and Malvasia Nera grapes which are dried on mats in ventilated rooms for about 4 months. It is a significant wine that plays a fundamental role in the local tradition and history.

This delicious sweet wine has a bright color tending towards dark orange. The aromatic profile is pleasant and complex, with evolved aromas of raisins, caramel, figs, candied orange peel, and dried fruit. Despite its age, it has a surprising balance in the mouth; it is not too sweet, and the marked acid vein makes it lively and harmonious. The finish is persistent with light winy notes. Serve it chilled at a temperature between 12 and 14°C, in combination with the typical Tuscan Cantuccini, or with blue cheeses.