Isole e Olena
Cepparello
IGT Toscana
2021
Vintage
Varietal
Sangiovese
Where it is, October 2026
Too Young: holding until the full drinking arc opens in 2028.
Begin opening this bottle in 2028; its peak window runs from 2032 through 2042.
The ‘21 Cepparello.
Isole e Olena Cepparello 2021 is a Sangiovese from IGT Toscana, Tuscany, Italy.
Cellared Ageability Index (CAI) drinking timeline
Storage and bottle condition can shift the experience.
The peak window sits inside the broader full drinking arc.
Tasting note
Tuscany Sangiovese is expected to show red cherry, wild strawberry and dried flowers, edged by a savory herbal note. Cepparello's 2021 palate should feel taut and layered, with lively acidity animating the fruit and fine tannins giving it a steady, textured frame. Its listed window opens in 2028, peak years run from 2032 through 2042 and the horizon reaches 2048; the finish should lengthen from bright cherry into gentle earth.
The 2021 vintage
Isole e Olena's 2021 Cepparello is a Sangiovese from IGT Toscana, Tuscany, Italy.
About Isole e Olena
Isole e Olena's Cepparello is a Sangiovese from IGT Toscana, Tuscany, Italy.
From the cellar: pair with
Bistecca alla Fiorentina with rosemary salt
The pairing is scaled to the wine's full body.
Roasted lamb with garlic and fennel
The wine's fresh acidity keeps the pairing lively.
Pappardelle with cinghiale ragu
The pairing leaves room for the wine's firm tannins.
More from Tuscany
Frequently Asked
What is Isole e Olena Cepparello 2021?
Isole e Olena Cepparello 2021 is a Sangiovese from IGT Toscana, Tuscany, Italy.
When should Isole e Olena Cepparello 2021 be opened?
The canonical CAI full drinking arc is 2028-2048. Within that arc, the peak window is 2032-2042. 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 Isole e Olena Cepparello 2021?
Pair this wine with Bistecca alla Fiorentina with rosemary salt; Roasted lamb with garlic and fennel; or Pappardelle with cinghiale ragu.