Our Wine
We produce a small-batch organic rosé from Tuscany’s signature Sangiovese grape under the Caprilla name. Made using traditional methods and minimal intervention, our wine is an authentic expression of its Tuscan origins. Organic principles and sustainable practices are at the heart of Caprilla’s philosophy, both in the vineyard and in the cellar.
Wine is wonderfully complex. The character of a wine begins in the vineyard, shaped over time by its soil, altitude, climate and landscape — the terroir. These elements give a wine its sense of place and make every vineyard unique. It is why we believe wine is more than simply a drink — it is an experience. With every bottle of Caprilla, we hope to transport you, just a little, to the rolling hills of Tuscany.
Our Terroir & Viticulture
Our vineyards are in central Tuscany, around half an hour from Siena and close to the beautiful medieval village of Trequanda.
We farm organically and with minimal impact on the environment, using natural methods to protect the vines and green manure to nourish and enrich the soil. Grass is allowed to grow naturally between the vineyard rows, encouraging biodiversity and creating a healthy ecosystem in which insects and other wildlife play their own role in protecting the vines.
Our soils are rocky and rich in tufo, with sand and clay, while the vineyards sit at around 450 metres above sea level. This elevation brings cooler temperatures, particularly at night, helping the grapes retain the freshness and vibrant fruit character that are so important to our rosé.
The Sangiovese grapes are harvested by hand around mid-September. In the cellar, we continue our minimal-intervention approach using traditional techniques. The wine is aged entirely in stainless steel to preserve its freshness and purity of fruit, with sulphites kept to a minimum.
The result is a wine that is fresh and elegant, yet unmistakably Tuscan — true to both the character of Sangiovese and the land from which it comes.
Wine Notes
Grape variety: 100% Sangiovese
Winemaking:
Whole Sangiovese grapes are gently pressed without destemming and left in brief contact with their skins to achieve the delicate colour and character of the rosé. This is followed by alcoholic fermentation at a controlled temperature of 18–20°C. The wine is subsequently stabilised at a low temperature and spends approximately one month in contact with its fine lees, adding subtle texture and complexity.
The entire winemaking and ageing process takes place in stainless steel to preserve the freshness, purity and fruit character of the wine.
Tasting notes:
Delicate pale salmon pink in colour, with expressive aromas of fresh red fruits. On the palate, the wine is fresh and beautifully balanced, with bright fruit, gentle acidity and a pleasantly persistent finish.
Serving temperature:
Best served at 10–12°C.
