About this wine
Grapes
Sangiovese and Canaiolo.
Vinification
The grapes are harvested in the second week of September and vinified using traditional methods. Fermentation takes place at 25 °C for 10–15 days.
Ageing
The wine matures in oak barrels for eight months, followed by three months in bottle.
Label / history
The Caprai family comes from Montefalco in Umbria. In 1971, textile entrepreneur Arnaldo Caprai bought the Val di Maggio estate and began cultivating Sagrantino. His son, Marco Caprai, subsequently took over the winemaking. The estate combines local winemaking traditions with innovative production methods, research and experimentation.
