Caparsa
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Caparsa occupies a unique intersection of traditional winemaking and progressive work in the vineyards, leading to some of the most terroir-driven and personal wines we’ve come across in Tuscany. Located in Radda in Chianti, Paolo Cianferoni and his family are among the most progressive farmers in a region where being certified organic and promoting biodiversity in your vineyards is far from the norm. The results are wines with soul and intention that are sure to be among the first emptied.
Reginaldo Cianferoni, a professor at the University of Florence, purchased the property in Radda in Chianti in 1965 and began planting vineyards. Already on-site was an ancient cellar dating back to the 17th century. His son Paolo took over in 1982 and runs the domaine today with support from his entire family. Together, they manage the vineyards, cellar work, sales, and logistics.
Paolo conducted an extensive replanting project completed in 1999, and has overseen a total organic conversion in the cellar and the vineyard. Sangiovese is king in Chianti, and the Cianferoni family makes a variety of bottlings. In addition to Chianti Classico and Chianti Classico Riserva, they produce a tasty rosato under the IGT designation and a small selection of their best Sangiovese vines dedicated to Paolo’s partner called Mimma.
In the cellar, spontaneous fermentations are carried out in cement-lined tanks, and some of the entry bottlings remain in concrete, while prestige bottlings are moved to oak. Uniquely, the size of the oak vessels varies per bottling: 1800L barrels are used for the Chianti Classico Riserva Caparsino, whereas the Doccio a Matteo, arguably the domaine’s top wine, is aged in 1000L or 500L barrels from Allier, Slavonia, or the United States. Older vintages of thier Chianti Classico Riserva Doccio a Matteo are highly recommended.
