The Caparsino is made from a selection of new/better performing Sangiovese clones. It is 100% Sangiovese fermented using wild yeasts. It ages in 18 hectoliters vats for two and a half years without filtration. Vines grow at 450 meters above sea level. 2011 was a warm growing season (not as dry as 2009) that yielded more structured wines, the elevation here contributes to its backbone of freshness.