Caparsino is Paolo Cianferoni's top Riserva — the more refined of his two single-vineyard bottlings, drawn from older vines on alberese, galestro, clay, and sand at around 450 meters in Radda. After spontaneous fermentation in cement, it ages roughly fifteen months in large 18hL oak casks, the kind of patient elevage that lets terroir, not wood, do the talking. Expect macerated dark cherry, pine, lavender, and a thread of espresso, with the cool-climate tension Radda is famous for. Built to age, but already articulate.