A selection of the best Sangiovese (c. 95%) and Alicante (5%), mostly from 25-year-old vines, a minor percentage from the newer plantations. Maceration lasts approximately 3 weeks, with frequent pumpovers and délestages, and temperature-controlled fermentation. Malolactic takes place in 1st and 2nd-use barriques (almost exclusively French Allier), where the wine sojourns about 13 months. A full-bodied, gorgeously extracted, elegant blockbuster that carries its unusual name very well… for ”capatosta” is southern Italian slang for ”stubborn” (Gianpaolo’s whimsical tribute to his father).