Our Wine
Discover Tuscany in every bottle...
Our wine is made the traditional way, with organic grapes and minimal intervention to produce the most authentic expression of the region's wines. Organic principles and sustainability practices sit at the heart of Caprilla’s ethos.
Wine is a complex drink – a good glass of wine from an old vine will exhibit myriad layers of aromas and taste characteristics that come from years of assimilation from the terroir and is unique to the landscape. This is why, we believe that wine is not just a drink, it’s an experience! And with our wines, we hope to transport you to the hills of Tuscany.
Our Terroir & Viticulture
Our vineyards are located amidst the rolling hills in Central Tuscany, about half an hour away from Siena, near a beautiful medieval village of Trequanda.
Our wines are produced with a minimum impact on the environment, using only natural products to fight against vineyard pests and green manure to enrich the soil. Grass grows perennially all over the vineyards and helps maintain the bio-diversity including insects that further assist in fighting pests.
The soil is rocky, mainly tufa stone, sandy tending to clay, and the vineyards are positioned at an altitude of 450m above sea level, perfect for preserving wine freshness and fruitiness.
The grapes are harvested by hand at the end of September. The winemaking process follows traditional methods, like spontaneous fermentations made by wild yeasts. Ageing takes place in stainless steel tanks for our white wine and rosé, or in tonneaux (French oak barrels) for our red wine. The level of sulfites is maintained very low. The character and taste of our wines are deeply classical and respectful of the great tradition of Tuscan winemaking.
Wine Notes
Grape variety: Sangiovese
Winemaking: Sangiovese grapes are soft pressed whole without de-stemming and macerated with skin briefly to achieve the desired rosé characteristics. This is followed by spontaneous alcoholic fermentation at controlled temperature (18-20 °C). The wine is then stabilized at low temperature (5 °C), and hold one month in contact with the finest lees. The entire process takes place in stainless steel, with the aim to entirely preserve its freshness.
Tasting notes: light salmon pink color with orange shades. On the nose, marked notes of red fruits. Fresh and balanced in the mouth, with a pleasant persistency in the end.
Serving temperature: 10-12 °C.
Lucia, Enologist
After graduating from the prestigious Università di Milano in Enologia, Lucia started her career in Montalcino working with Brunello grapes and then moving on the Chianti region to work on a variety of native grapes.
Lucia has a special passion for classic wines and traditional interpretations of the terroir. She believes that the hardest work must be done in the vineyards and the mission of the winemaker is to preserve the qualities that the grapes attain there.
Fabio, Viticulturist
Fabio grew up in Northern Italy in the Alpine region of Valtellina where the steep slopes of the valley are covered in Nebbiolo grapes. After graduating from the Universita di Milano in 'Viticoltura e Enologia', Fabio worked in Piemonte with Nebbiolo grapes, before moving to Tuscany to apply his expertise to the Sangiovese grape variety. Fabio has a huge passion for organic and natural winemaking processes and is a consultant for several organic wineries in the region.