About this wine
Vineyard and terroir
The grapes grow on limestone soils in Umbria, at 150–200 metres above sea level.
Vinification
Harvest takes place in the first half of September. The grapes are gently pressed under nitrogen, then fermented at 18 °C to preserve freshness and protect the must from further oxidation.
Ageing
The wine matures for three months in stainless-steel tanks, followed by three months in bottle.
Tasting profile
Elegant and delicate, with a fresh, dry palate.
Label / history
The Caprai family comes from Montefalco in Umbria. In 1971, textile entrepreneur Arnaldo Caprai purchased the Val di Maggio estate and began cultivating Sagrantino. His son Marco Caprai subsequently took over the winemaking, combining traditional practices with innovative methods, research and experimentation.
