Wine detail

Caparzo

Brunello di Montalcino

Montalcino

2012

Vintage

Varietal

Sangiovese

Peak 2019-2034

Where it is, October 2026

At Peak: inside the peak window (2019-2034), within the full drinking arc.

This bottle is in its peak window through 2034, with a drinking horizon to 2042.

The ‘12 Brunello di Montalcino.

Caparzo Brunello di Montalcino 2012 is a Sangiovese from Italy.

Cellared Ageability Index (CAI) drinking timeline

Full drinking arcYou are here · at peak, 2026

Storage and bottle condition can shift the experience.

Full drinking arc 2017-2042Peak window 2019-2034

The peak window sits inside the broader full drinking arc.

Tasting note

Caparzo Brunello di Montalcino 2012 has a medium body, fresh acidity, and firm tannins.

The 2012 vintage

Caparzo's 2012 Brunello di Montalcino is a Sangiovese from Italy.

About Caparzo

Caparzo's Brunello di Montalcino is a Sangiovese from Italy.

From the cellar: pair with

Braised beef short ribs with rosemary jus

The pairing is scaled to the wine's medium body.

Grilled venison loin with wild berry compote

The wine's fresh acidity keeps the pairing lively.

Aged Pecorino cheese with fig honey

The pairing leaves room for the wine's firm tannins.

More from Montalcino

Frequently Asked

What is Caparzo Brunello di Montalcino 2012?

Caparzo Brunello di Montalcino 2012 is a Sangiovese from Italy.

What does Caparzo Brunello di Montalcino 2012 taste like?

Caparzo Brunello di Montalcino 2012 has a medium body, fresh acidity, and firm tannins.

When should Caparzo Brunello di Montalcino 2012 be opened?

The canonical CAI full drinking arc is 2017-2042. Within that arc, the peak window is 2019-2034. The full arc is the broader period the wine may drink well; the peak window is when it is most likely to show its best balance. Storage, fill level, cork condition, and preference can shift the decision. Taste before adding more air or holding the rest.

What pairs with Caparzo Brunello di Montalcino 2012?

Pair this wine with Braised beef short ribs with rosemary jus; Grilled venison loin with wild berry compote; or Aged Pecorino cheese with fig honey.