Body is the impression of a wines weight, density, or its ‘mouth-feel’. Some wines feel weighty, or full bodied, while others feel light bodied. Wine runs the gamut from light to full, with most falling somewhere in between.
TANNIN
Low
Subtle
Balanced
Pronounced
High
Tannin can range greatly in wine, but it is necessary to some degree, and a necessary constituent for red wines to age well. In high amounts, it can cause a drying affect, which is sensed mostly on the gums and tongue. Tannin is a natural preservative extracted from grape skins, otherwise known as polyphenols that are micronutrients and antioxidants with potential health benefits.
ACIDITY
Soft
Subtle
Balanced
Pronounced
High
Acidity is a foundational component in wine. In fact, low acidity, or ‘flabby’ wine (as the term suggests) is a negative. You can sense acidity mainly on the sides of your tongue. Acidity generally ranges from balanced to high. Crisp acidity adds freshness, making your mouth water. Acidity is a necessary element and helps to balance other components.
SWEETNESS
Dry
Off Dry
Medium Dry
Medium Sweet
Very Sweet
Most wines are characterized as dry to off-dry, but there are some grape varietals, like Riesling, that run the gamut from dry to sweet. The tip of the tongue mainly detects sweetness, which is why it is often the primary characteristic detected. Sweetness is derived from residual sugar that did not ferment into alcohol.
ALCOHOL
15%
Alcohol is the by-product of fermentation. Differing grape varieties have differing potential alcohol levels, but regardless warmer areas result in riper grapes resulting in higher alcohol. Alcohol level is an objective number, but its affect on its palate impression is largely determined with how well integrated and balanced it is with other components.
This wine is a sleeping beauty - patience is a virtue
GRAPE VARIETAL(S)
Sagrantino
100%Sa-gran-TEE-no
Sagrantino is the main red grape varietal grown in Montefalco, Umbria in central Italy. The wines pack a punch with high-toned acidity and tannic backbone. The wines can be quite austere in their youth, but age gracefully and really show its true complex potential as a combination with rich, savory foods.
Arnaldo Caprai founded his family estate in Montefalco, Umbria in 1971. His son Marco has run the estate since 1988. His efforts have brought justified attention to the high-quality and age-worthy wines made from sagrantino.
Marco Caprai sustainably farms 220 acres of high-altitude vines planted largely to sagrantino, an indigenous varietal that was cultivated for over 400 years and nearly fell into extinction in the 1960s. Marco’s experimentation in the vineyard, the winery, and his work with the University of Milan have been among the driving forces for sagrantino’s resurgence.
The Arnaldo Caprai sagrantino-based blends are powerful and bold expressions noted for dark-fruit flavors, floral aromatics, acidity, and firm tannins that, with patience, showcase the potential of this historical varietal.
Black Cherry
Red Cherry
Truffle
