$33.99 6+ (code: 6saves3)

93 VINOUS
Drinking Window 2025 - 2036
The 2021 Chianti Classico is a powerful wine. Dark, layered and beguiling, the 2021 has so much to offer. Macerated black cherry, licorice, new leather, cloves, incense and blood orange build as the 2021 opens in the glass. This is a very serious, hugely overachieving Chianti Classico from proprietor Paolo Cianferoni.
- By Antonio Galloni on July 2025

Proprietor Paolo Cianferoni releases his wines a bit later than most. The 2021s are worth the wait. Readers will find Chianti Classicos of uncommon depth and character, starting with the Annata, which is ridiculously good. Caparsa remains one of the Chianti Classicos under-the- radar gems, a small estate known only to relatively small subset of wine lovers. These new releases are nothing short of captivating.

The Caparsa Chianti Classico 2021 is praised for its bright acidity and grippy tannins, showcasing the terroir of Chianti, specifically Radda. It's described as having a captivating and terse primary matrix with notes of red prunes, wild strawberries, and lemon peel. Many reviewers highlight its balanced and harmonious character, with smooth, refined tannins and a lively, exuberant expression.

Caparsa's Approach:
Caparsa is known for its organic farming and traditional winemaking techniques, including native yeast fermentation and aging in cement vats rather than oak.

Tasting Notes:
The wine exhibits a vivid ruby color with a nose that displays a blend of fresh red fruit (like cherry and strawberry) and hints of spice and floral notes.

Palate Profile:
On the palate, it offers a medium-bodied experience with firm tannins and a long, tasty finale. Some reviewers also note a slightly vinous character with a shyer intensity of a mixed floral and fruity profile.

Overall:
The 2021 vintage is considered a success, with many reviewers noting its freshness and vibrant character. Caparsa's specific bottling is described as "crazy" and having few rivals in this vintage.

Grapes: 100% Sangiovese
Aging: Cement vats for two years
Fermentation: spontaneous, with indigenous yeasts.
Filtration: Roughing
Alcohol: 13.7%