<\/p>\n\n\n\n
The first 40 years of Ghiaie\ndella Furba. Lately every year, in Carmignano, at the “Tenuta Capezzana\nConte Contini Bonaccossi” a vertical of a wine they produce is held.<\/p>\n\n\n\n
A few months ago a vertical of\nten vintages of Ghiaie della Furba wine was held at the company. Since 1998 the\nwine has been made from Cabernet Sauvignon, Merlot and Syrah grapes.<\/p>\n\n\n\n
The vintages tasted were 1979,\n1985, 1994, 1998, 2000, 2006, 2010, 2015, 2017 and 2019.<\/p>\n\n\n\n
The wine was invented by Count\nUgo Contini Bonaccossi and the first vintage produced was 1979, initially it\nwas made from Cabernet and Merlot grapes and was raised, in French barriques,\nfor more than a year. Exactly it was composed of 1\/3 Cabernet Sauvignon, 1\/3\nCabernet Franc and 1\/3 Merlot.<\/p>\n\n\n\n
In 1992 Cabernet Sauvignon went\nup to 60%, Merlot remained at 30% and Cabernet Franc was reduced to 10%. With\nthe 1998 vintage, Cabernet Franc was replaced with Syrah. Ghiaie della Furba is\nproduced from vineyards that have an altitude ranging from 200 to 300 meters\nabove sea level, on clayey soils for Merlot and clayey limestone for Cabernet\nSauvignon and Syrah.<\/p>\n\n\n\n
Let’s go back to the day\ndedicated to the tasting of this pleasant wine.<\/p>\n\n\n\n
The day was kissed by the sun.<\/p>\n\n\n\n
The guests, all journalists,\nwere about thirty. The tasting was conducted by the oenologist Dr. Franco\nBernabei who illustrated each vintage of the wines tasted. Then came the brothers: Benedetta,\nBeatrice and Filippo Contini Bonacossi.<\/p>\n\n\n\n
After the tasting we moved to\nthe cellar where a long table had been set up for lunch, next to the grapes suitable\nfor becoming vin santo.<\/p>\n\n\n\n
Before lunch we were served a\nros\u00e9 sparkling wine (Charmat method) and the pleasant white wine Trebbiano\nvintage 2021.<\/p>\n\n\n\n
At the table we were served\nVilla di Capezzana 2019, with an exciting nose.<\/p>\n\n\n\n
We were then served a preview\nof the 10-year-old Villa di Capezzana, vintage 2013 with a spicy nose and mouth\npleasantly caressed by tannins.<\/p>\n\n\n\n
Then it\nwas the turn of the Trefiano 2018 accompanied by the 2008 which had a pleasant\nripe blackberry on the palate.<\/p>\n\n\n\n
This was followed by the 100%\nSangiovese Ugo Contini Bonacossi vintage 2018 IGT Toscana wine, a very pleasant\nwine even if still very young.<\/p>\n\n\n\n
Lastly, with the almond crumble\nwith vin santo ice cream, we were served vin santo 2015, Carmignano Riserva\nDOC.<\/p>\n\n\n\n
Here are my notes on this last\nwine:<\/p>\n\n\n\n
Orange\ncolor with brown textures.<\/p>\n\n\n\n
On the nose it has aromas of\nalmond hard shell, black pepper, honey, caramel, varnish enamel, dried fig and\ndried hay.<\/p>\n\n\n\n
On the palate its sweetness\nenvelops the entire oral cavity, it is dense with an important medium body. It\ntastes like apricot tart and dried fig. This 2015 reminds me of other vintages\nsuch as the 2000 in which the power and concentration are felt a lot. The\nfreshness dominates the alcoholic mass. It is a very sweet wine which, in my\nopinion, is best appreciated with dessert because in doing so its sweetness is\nreduced. Long is its gustatory\npersistence. \n<\/p>\n\n\n\n
(99\/100)<\/strong><\/p>\n\n\n\n My vertical tasting notes\nfollow<\/p>\n\n\n\n As regards the width of the\ntannin, it is important that I make the following clarifications, so that it\ncan be understood. I feel the tannin of the wine on the upper gum. The total\nwidth of the tannin is 6\/6, i.e. the entire width of the upper gum. Obviously,\nif the tannin is less wide, it could be for example 5\/6 and so on. The width of\nthe tannin is important when the quality of the same is of a good or high\nlevel. The broader the tannin, the more the wine is worthy of attention, but\nthe tannin, as I specified, must in any case be of good quality.<\/p>\n\n\n\n Let’s now go on to describe the\nwines tasted.<\/p>\n\n\n\n TENUTA DI CAPEZZANA<\/strong><\/p>\n\n\n\n GHIAIE DELLA FURBA, vintage 1979<\/strong><\/p>\n\n\n\n (Grapes: 34% Cabernet Sauvignon, 33% Cabernet Franc e\n33% Merlot)<\/strong><\/p>\n\n\n\n Cool spring then hot summer\nwith uniform and normal rainfall. There was rain in October which created some\nproblems but the quality of the Cabernet was perfect.<\/p>\n\n\n\n The glass reveals a garnet red\nwith a fine orange edge.<\/p>\n\n\n\n Varied and pleasant nose made\nup of aromas of blackberry, plum, mint, eucalyptus, slight hints of leather at\nthe end of the processing, camphor, orange peel, earth, star anise, black\npepper and intense and pleasant whiffs of nutmeg.<\/p>\n\n\n\n On the palate, the body is\nmedium, just enough, with flavors of plum, blackberry and blueberry. The\nbalance between alcohol and freshness is a little fluctuating, while the\ntannins are sweet, quite broad (5\/6–) and velvety. Savory wine with a pleasant\nfreshness which at times is a little overwhelmed by the alcoholic mass.<\/p>\n\n\n\n Its taste persistence is\nlong. \n <\/p>\n\n\n\n (89++\/100)<\/strong><\/p>\n\n\n\n TENUTA DI CAPEZZANA<\/strong><\/p>\n\n\n\n GHIAIE DELLA FURBA, vintage 1985<\/strong><\/p>\n\n\n\n (Grapes: 34% Cabernet Sauvignon, 33% Cabernet Franc e\n33% Merlot)<\/strong><\/p>\n\n\n\n The first three months of the\nyear were very rainy, dry April, slightly rainy May and August and completely\ndry September and October. The grapes have reached perfect ripeness.<\/p>\n\n\n\n Garnet red dress<\/p>\n\n\n\n Woody aromas rise from the\nglass, sweet episperm (second skin of the boiled brown), cherry, mint,\neucalyptus, earth, boiled milk cream, balsamic from gazzozzola, medicinal\nherbs, leather, camphor, intense dry hay, wild fennel , to end with puffs of\nblonde Virginia tobacco.<\/p>\n\n\n\n On the palate it has medium\nbody and the balance is a bit fluctuating between alcohol and freshness.<\/p>\n\n\n\n The tannins are sweet, quite\nwide (5\/6) initially velvety and then dry the upper gum a little. Its gustatory\npersistence is long, with a fruity finish of blackberry and plum.<\/p>\n\n\n\n (89\/100)<\/strong><\/p>\n\n\n\n TENUTA DI CAPEZZANA<\/strong><\/p>\n\n\n\n GHIAIE DELLA FURBA, vintage 1994<\/strong><\/p>\n\n\n\n (Grapes: 60% Cabernet Sauvignon, 20% Merlot e 20%Cabernet\nFranc)<\/strong><\/p>\n\n\n\n In July and August it was very\nhot, while in mid-September it rained frequently, favoring good ripening of the\ngrapes.<\/p>\n\n\n\n Intense ruby red and garnet\ncolour.<\/p>\n\n\n\n Slight aromas of black olive,\ncherry, plum, blackberry, camphor, mint, eucalyptus, earth, medicinal herbs,\nhay, black pepper, nutmeg, almond and boiled rice starch. Closes this rich\nolfactory examination with notes of rusty iron.<\/p>\n\n\n\n On the palate the wine has a medium body and is\nbalanced with the alcohol mass which is dominated by a generous freshness and\ntannins. The latter are sweet, quite large (5\/6), initially velvety and then\ndry the upper gum a little. Its gustatory persistence is long, with a finish of\ncarob and blond tobacco from Virginia. <\/p>\n\n\n\n (90\/100)<\/strong><\/p>\n\n\n\n TENUTA DI CAPEZZANA<\/strong><\/p>\n\n\n\n GHIAIE DELLA FURBA, vintage 1998<\/strong><\/p>\n\n\n\n (Grapes: 60% Cabernet Sauvignon, 30% Merlot, e 10% Syrah)<\/strong><\/p>\n\n\n\n Very hot summer which\nanticipated the harvest by 15 days which took place by the end of September\nwith the exception of the Cabernet Sauvignon, which was harvested until the end\nof October.<\/p>\n\n\n\n Intense ruby red and garnet\nred.<\/p>\n\n\n\n The olfactory examination\nperceives aromas of Indian ink, coffee bean, black pepper, nutmeg, mint,\neucalyptus, plum, wormy chestnut, starch (spray starch for ironing), black\nolive, vegetable leather (worked leather) to finish with puffs of iodine.<\/p>\n\n\n\n On the palate it has a medium\nbody, is sapid and is a little tart. Balanced wine between alcohol and\nfreshness while the tannins are sweet, wide (6\/6–) initially velvety and then\ndry and burn the upper gum. Its gustatory persistence is long with a finish of\nplum, blueberry and black olive.<\/p>\n\n\n\n (90\/100)<\/strong><\/p>\n\n\n\n TENUTA DI CAPEZZANA<\/strong><\/p>\n\n\n\n GHIAIE DELLA FURBA, vintage 2000<\/strong><\/p>\n\n\n\n (Grapes: 60% Cabernet Sauvignon, 30% Merlot, e 10%\nSyrah)<\/strong><\/p>\n\n\n\n Mild winter followed by an\nearly spring with early vegetative growth. A few cold days and sporadic frosts.\nHarvest started on September 10th.<\/p>\n\n\n\n Ruby and garnet red dress.<\/p>\n\n\n\n On the nose emerge aromas of\nslightly candied cherry, slight alcohol of cherries in spirit, mint,\neucalyptus, worked leather, carob, earth, starch (spray starch for ironing),\nepisperm (sweet second skin of boiled brown) India ink, black olive, milk\nchocolate, Mediterranean herbs to end with pinches of incense.<\/p>\n\n\n\n On the palate it has a medium\nplus body and has a pleasant taste of blueberry, plum and blackberry. Balanced\nwine between alcohol and freshness. The tannins are sweet, quite wide (5\/6),\ninitially velvety and then dry and slightly burn the upper gum. Long is its\nintense aromatic persistence with a fruity plum finish.<\/p>\n\n\n\n (93\/100)<\/strong> <\/p>\n\n\n\n TENUTA DI CAPEZZANA<\/strong><\/p>\n\n\n\n GHIAIE DELLA FURBA, vintage 2006<\/strong><\/p>\n\n\n\n (Grapes: 60% Cabernet Sauvignon, 30%\nMerlot, e 10% Syrah)<\/strong> <\/strong><\/p>\n\n\n\n Le vigne\nhanno avuto un perfetto equilibrio vegetativo e quindi una perfetta maturazione\ndelle uve.<\/p>\n\n\n\n Dal\nbicchiere traspare il colore rosso rubino e porpora.<\/p>\n\n\n\n The vines had a perfect vegetative balance and\ntherefore a perfect ripening of the grapes.<\/p>\n\n\n\n The ruby red and purple color shines from the glass.<\/p>\n\n\n\n The olfactory casket opens to aromas of black pepper,\nnutmeg, plum, blackberry, blueberry, mint, eucalyptus, slight rhubarb, vanilla,\ncamphor, dry hay, starch (spray starch for ironing), intense chamomile plant,\nhelichrysum, earth, myrtle, to end with hints of licorice in small grains.<\/p>\n\n\n\n On the palate it has medium body plus juicy plum and\nblueberry flavor, there is a slight swing between alcohol and crispness, while\nthe tannins are sweet, thick, quite broad (5\/6–) and velvety. Its gustatory\npersistence is long with a trail of fruit flavors already tasted initially.<\/p>\n\n\n\n (92\/100) <\/strong><\/p>\n\n\n\n TENUTA DI CAPEZZANA<\/strong><\/p>\n\n\n\n GHIAIE DELLA FURBA, vintage 2010<\/strong><\/p>\n\n\n\n (Grapes: 60% Cabernet\nSauvignon, 30% Merlot, e 10% Syrah)<\/strong><\/p>\n\n\n\n The grapes ripen with a\nconsiderable delay due to the frequent spring rains which continued throughout\nthe summer. The harvest gave elegant but not powerful wines.<\/p>\n\n\n\n Ruby red robe with purple\nreflections.<\/p>\n\n\n\n Olfactory mix made of scents of\ntannery leather, boiled rice starch, mint, eucalyptus, plum, blueberry, slight\nlemongrass (citronella), black pepper, nutmeg, ending with juniper berry\nechoes.<\/p>\n\n\n\n Tasting that highlights a\nmedium body and a good balance between alcohol and freshness.<\/p>\n\n\n\n The tannins are sweet, thick,\nquite wide (5\/6), initially velvety to then be a bit drying and burn on the\nupper gum. Its intense aromatic persistence\nis long.<\/p>\n\n\n\n (91\/100)<\/strong><\/p>\n\n\n\n TENUTA DI CAPEZZANA<\/strong><\/p>\n\n\n\n GHIAIE DELLA FURBA, vintage 2015<\/strong><\/p>\n\n\n\n (Grapes: 60% Cabernet\nSauvignon, 30% Merlot, e 10% Syrah)<\/strong><\/p>\n\n\n\n A rainy winter followed by a\nvery hot spring and a summer with lots of sun and little rain.<\/p>\n\n\n\n Harvested in September with\nperfectly ripe grapes. The wines obtained were well structured with important\ntannins.<\/p>\n\n\n\n Intense ruby red and purple\ncoat. Nutmeg emerges in relief on the nose, followed by black pepper, graphite,\nplum, slight mint and eucalyptus, earthy musk, varnish enamel, wet earth, black\nolive tree and cherry.<\/p>\n\n\n\n Very pleasant gustatory\nexamination with flavors of plum, chocolate, blackberry, blueberry and currant.<\/p>\n\n\n\n The body is medium plus. Well\nbalanced wine with alcohol mass dominated by freshness and tannins. The latter\nare sweet, large (6\/6–) velvety and exuberant. Powerful and pleasant wine with\nlong persistence on the palate.<\/p>\n\n\n\n (94+\/100)<\/strong><\/p>\n\n\n\n TENUTA DI CAPEZZANA<\/strong><\/p>\n\n\n\n GHIAIE DELLA FURBA, vintage 2017<\/strong><\/p>\n\n\n\n (Grapes: 60% Cabernet\nSauvignon, 30% Merlot, e 10% Syrah)<\/strong><\/p>\n\n\n\n Not an easy year. The late\nfrosts between 20 and 21 April, the spring and the dry summer created\nconsiderable difficulties in some vineyards. Production was reduced by 80%.<\/p>\n\n\n\n Fine and elegant nose with\naromas of cherry, intense starch, black pepper, nutmeg, mint, eucalyptus, blond\nleather, capers and licorice.<\/p>\n\n\n\n On the palate it reveals a medium\nbody (less than that of 2015). Wine slightly fluctuating between alcohol and\nfreshness while the tannins are sweet enough large (5\/6–) initially silky to\nthen slightly burn the upper gum. Plum\nflavor that remains during its long gustatory persistence.. \n<\/p>\n\n\n\n (92\/100)<\/strong><\/p>\n\n\n\n TENUTA DI CAPEZZANA<\/strong><\/p>\n\n\n\n GHIAIE DELLA FURBA, vintage 2019<\/strong><\/p>\n\n\n\n (Grapes: 60% Cabernet\nSauvignon, 30% Merlot, e 10% Syrah)<\/strong><\/p>\n\n\n\n Very dry winter with rainy May,\ncool June followed by a sunny summer season. The wines were full of aromas and\nvery elegant.<\/p>\n\n\n\n It was a 5-star harvest for the\ncompany.<\/p>\n\n\n\n Purple red colour.<\/p>\n\n\n\n Olfactory richness made of\naromas of plum, red peach, blackberry, cherry, mint, eucalyptus, black pepper,\nnutmeg, intense lemongrassa (citronella), laurel, to end with slight hints of\nbois\u00e8 and rust.<\/p>\n\n\n\n When tasted it reveals a medium\nbody, fine and elegant (not as powerful as that of 2015) balanced wine thanks\nto the freshness and tannins. The latter are sweet, quite broad (5\/6–) a\nlittle rough (youthful impetus). Its taste persistence is good and long.<\/p>\n\n\n\n Young but already pleasant\nwine.<\/p>\n\n\n\n My rating is in flux.<\/p>\n\n\n\n (93\/100)<\/strong><\/p>\n","protected":false},"excerpt":{"rendered":" The first 40 years of Ghiaie della Furba. Lately every year, in Carmignano, at the “Tenuta Capezzana Conte Contini Bonaccossi” a vertical of a wine they produce is held. A few months ago a vertical of ten vintages of Ghiaie della Furba wine was held at the company. Since 1998 the wine has been made […]<\/p>\n","protected":false},"author":3,"featured_media":12731,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"gallery","meta":{"tdm_status":"","tdm_grid_status":"","_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_post_was_ever_published":false},"categories":[1],"tags":[578,401,579],"class_list":["post-12736","post","type-post","status-publish","format-gallery","has-post-thumbnail","category-uncategorized","tag-ghiaie-della-furba-2","tag-paolo-baracchino-2","tag-tenuta-di-capezzana-2","post_format-post-format-gallery"],"jetpack_featured_media_url":"https:\/\/www.paolobaracchino.com\/wp-content\/uploads\/2023\/07\/IMG-20221109-WA0184-da-sinistra-Luca-Grippo-e-Paolo-Baracchino.jpg","jetpack_shortlink":"https:\/\/wp.me\/pav13q-3jq","jetpack_sharing_enabled":true,"amp_enabled":true,"_links":{"self":[{"href":"https:\/\/www.paolobaracchino.com\/en\/wp-json\/wp\/v2\/posts\/12736","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.paolobaracchino.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.paolobaracchino.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.paolobaracchino.com\/en\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/www.paolobaracchino.com\/en\/wp-json\/wp\/v2\/comments?post=12736"}],"version-history":[{"count":3,"href":"https:\/\/www.paolobaracchino.com\/en\/wp-json\/wp\/v2\/posts\/12736\/revisions"}],"predecessor-version":[{"id":12739,"href":"https:\/\/www.paolobaracchino.com\/en\/wp-json\/wp\/v2\/posts\/12736\/revisions\/12739"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.paolobaracchino.com\/en\/wp-json\/wp\/v2\/media\/12731"}],"wp:attachment":[{"href":"https:\/\/www.paolobaracchino.com\/en\/wp-json\/wp\/v2\/media?parent=12736"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.paolobaracchino.com\/en\/wp-json\/wp\/v2\/categories?post=12736"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.paolobaracchino.com\/en\/wp-json\/wp\/v2\/tags?post=12736"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}