Podere Capaccia Chianti Classico 2022
We have 12 in stock (Inventory is live and accurate)
Summer Shipping Advisory: Orders may be temporarily held during periods of extreme heat to ensure wine arrives in optimal condition.
View current shipping weather map →
The Land
Before it made wine, Capaccia was a fort. The medieval hamlet dates to the 13th century, when it served as a strategic outpost in the wars between Florence and Siena. Today Podere Capaccia sits at 550 meters on a hill above the Pesa River valley in northern Radda in Chianti, ringed by steep woods, with Montevertine and Castello di Albola as neighbors. Radda is one of the highest and coolest communes in Chianti Classico, and that altitude slows ripening and keeps Sangiovese taut and aromatic. The estate's vineyards face south, catch constant summer breezes, and grow in soils rich in sandstone, limestone, and shale, ground that gives Radda Sangiovese its fine tannin and lift.
The Wine
Podere Capaccia Chianti Classico 2022 is Sangiovese from a drought year that turned at the last moment. The winter of 2021 to 2022 was very dry, spring and summer brought no relief, and yields across Tuscany fell. Rains in mid to late August and early September proved the vintage's saving grace, and cool nights helped preserve acidity; Chianti Classico's Sangiovese harvest began around September 10. At this altitude, that late-season rain arrived in time. The estate's Chianti Classico is typically 100% Sangiovese, hand harvested in late September, sorted berry by berry, fermented in stainless steel for about four weeks, and aged around 18 months in 25-hectoliter oak casks. Expect dark cherry and red mulberry with violet, cinnamon, and a peppery leaf edge, firm acidity, and a mineral, slightly brackish finish.
The People
Owners Herman De Bode and Fanny Huygen bought Capaccia in 2010 with a clear brief: restore the medieval buildings, revive the old vineyards, and make one of Italy's best wines. They built an underground cellar beneath the hamlet and assembled a small technical team. Winemaker and director Alyson Morgan, a UC Davis graduate, has run the cellar since 2012 and brings two decades of experience in Chianti Classico. Vineyard manager Donato Alvino has tended the estate's vines for more than 20 years, through the change in ownership, across parcels with names like Cortaccio and Le Campanelle. The estate farms organically and was listed as in organic conversion by the Chianti Classico consortium. Production stays small.
Food Pairing
Grill a bistecca alla fiorentina over oak coals and finish it with olive oil and coarse salt; Sangiovese's acidity and tannin cut through the char and fat. Pici with a slow-cooked duck ragù matches the wine's dark cherry core. Ribollita with Tuscan kale and cannellini picks up the herbal, peppery edge. For an easy plate, try pecorino Toscano with fig jam and walnuts, where the acid lifts the salt. This is Chianti Classico from Radda the way locals drink it: with dinner, any night of the week.
We ship wine to most states with a $100 minimum order for shipping. We don't ship spirits nor beer.
Weather shipping advisory: Orders placed during times of extreme heat or extreme cold will be held for no charge until more favorable weather returns.
Tuscany is one of Italy’s most iconic wine regions, anchored by historic regions like Chianti and Montalcino, where Sangiovese thrives in clay-limestone soils and varying elevations. Chianti Classico produces medium-bodied, savory reds, while Montalcino’s warmer, drier conditions give rise to the powerful and long-lived Brunello. Along the Tuscan coast, regions like Bolgheri emerged in the late 20th century with the rise of Super Tuscans—often blends of international varieties like Cabernet Sauvignon and Merlot grown in marine-influenced soils. While overwhelmingly known for red wines, Tuscany is also home to great classic whites grown in San Gimignano and modern whites often made with French grape varieties.
Italy - Tuscany
Sangiovese is Italy’s most widely planted red grape and the backbone of many of the country’s most renowned wines, including Chianti Classico, Brunello di Montalcino, and Vino Nobile di Montepulciano. Its name likely derives from the Latin “sanguis Jovis,” or “blood of Jupiter,” hinting at its ancient Roman roots. While native to central Italy, particularly Tuscany, it is also grown in regions like Umbria, Emilia-Romagna, and even scattered sites abroad. Sangiovese is known for its high acidity, firm tannins, and bright red fruit character, often showing notes of sour cherry, dried herbs, and earthy spice. Its structure and versatility make it a natural match for food and a compelling lens through which to explore regional terroirs.
