In the mood for a plate of pasta smothered in a rich meat sauce? There is no better wine to accompany such a decadent treat than the 2010 Sangiovese from Caparzo, a 210-acre estate in Montalcino that grows eight varieties in very limited quantities. The Sangiovese vines are planted in a section of the vineyard that dates to the Pliocene Age, with a mix of sandy-stone and schist-clay soils. The vineyards were planted in the late 1960s, about the same time that the Caparzo winery was built. The name is a derivative of “Ca’ Pazzo,” which can be seen on ancient maps of the area. Although the estate is steeped in history, its caretakers have long embraced technology, investing in numerous improvements in the vineyard and cellar through the decades. The 2010 Caparzo Sangiovese is easy drinking, juicy and tart — traits that render it extremely food friendly. It’s time to start prepping that meat sauce!