Caparsa's history

Caparsa is the winery run by Paolo Cianferoni and his large family since 1982: Gianna, his energetic and invaluable partner; Federico, who works in sales; Filippo, who works in the cellar and vineyard; Fiamma, who handles logistics; and Flavio and Francesco, both university students.

The company was purchased by Paolo's father, Prof. Reginaldo Cianferoni, back in 1965, and it was he who began planting the vineyards. Paolo recently completed the replanting, which began in 1999, and now covers almost 12 hectares.

The estate, located in the municipality of Radda in Chianti, is certified organic both in the vineyard and in the cellar. Sangiovese is the main grape variety in Radda, one of the most beautiful and fascinating areas in the world and one of the areas with the highest quality wines.

Caparsa wines have a unique and unmistakable acidity, and their aromas and tannins express their territorial authenticity. This is the reason for their longevity.

Caparsa's philosophy can be summed up in a single word: tradition. The winemaking tradition has been handed down since the origins of sharecropping, when wine was considered on a par with food and as an accompaniment to food itself. A love for all production processes is the characteristic and expression of Caparsa wines: the healthiness of wine means quality.

In particular, it is the territory itself that gives our products their originality: flora, fauna, insects, fungus, microorganisms, soil, climatic conditions, and the exposure of the fields, combined with Paolo's work and mood, make the products unique in the world.

Caparsa bottles about 50% of its production, and are the following wines:

• Chianti Classico Riserva Caparsino, obtained with Sangiovese grape and aged in big oak vats of 18 Hl for one or two years.
• Chianti Classico Riserva Doccio a Matteo, obtained form a hand-selection of our best Sangiovese grape and Colorino grape (between 2% to 5%), and it's aged in small oak vats of 10 Hl for one or two years.
• Chianti Classico Caparsa, first bottling with the 2016 vintage, it is made with Sangiovese mainly aged in cement vats.
• "Mimma" IGT Toscana (Supertuscan), Super Sangiovese selection of limited production. First vintage produced 2018
• “Rosso di Caparsa” IGT Toscana Rosso, the basic 'table wine', aged only in cement containers. Made of Sangiovese sometime of different vintage. No year on the label, only the Lot.
• "Rosato di Caparsa" IGT Toscana Rosato, a very fresh and fruty Sangiovese grapes!
• "Anfora di Caparsa" IGT Toscana Bianco, White wine macerated in Amphora, produced with Trebbiano and Malvasia grapes
• “Vin Santo del Chianti Classico di Caparsa”, a dessert wine made from the wither of Trebbiano, Malvasia and Canaiolo aged many Years in small barrowls.
  Note: All wines may contain traces of indigenous grape varieties.

The 17th century cellar

In Caparsa, as it happened in most of the old Chianti houses, the cellar was built before everything, even befor the bedrooms..wine was, and is, an essential food for life.

Our cellar is dated back to 17th century and it's now the main entrance and the tasting room. Visits and tastings are possible all year on reservation - price 55€/person on 2026).

Barrels

In many places and corner of Caparsa cellar you can see Vats of 1800 liters or 1000 liters or 500 liters. They are used to age Sangiovese wines slowly and patiently for more of 2 years.

In here it's aged the Chianti Classico Doccio a Matteo Riserva and Chianti Classico Caparsino Riserva

The Steel Containers Room

Steel is a modern material for the construction of comfortables containers and easy to use, but they are not excellent for a long conservation of the wines.

In Caparsa they are generally used for the assemblage of the wines before the bottling or for fast operations.

Fermentation and vinification

Concrete containers, have recently been reconsidered for their good insulation and other good things such as natural fermentation of the wine

In this part of the cellar is done the fermentation and the vinification of our Chianti Classico.

The Aging

The Aging Cellar in Caparsa is underground and it's more than 500 years old.

In the big 1800 lt barrels of Limousin oak is aged the Chianti Classico "Caparsino" Riserva, while in the small ones, 1000 or 500 lt of Allier, Slavonia, American or Hungary oak is aged the Chianti Classico "Doccio a Matteo" Riserva. Recently the cellar has been restored. The barrels will be working over the years with harmony.

Vineyards