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The Caprai estate has an important presence in Montefalco wine production. Their wine-making success has been noted by Gambero Rosso who has awarded their most prestigious award, the “Tre Bicchieri” (Three Glasses), year after year to the Caprai estate. Marco Caprai began managing the family winery in 1989 after studying enology and the enological history of their region. His goal was to revive the best indigenous varietals while experimenting with new varieties and techniques to best express the capabilities of their vineyard sites. In 2001, Marco was named “Best Italian Producer of the Year” by the Italian Sommelier Association for his success in respecting the long tradition of Italian wine-making while incorporating innovative research and technology practices. In 2005, Caprai was named the “Winery of the Year” by Gambero Rosso, the most important and most consulted wine guide in Italy. Montefalco Rosso embodies a great bond between wine and the area of Montefalco. It is a rich ruby red with sensationally intense aromas with notes of ripe red fruit and delicate hints of vanilla. The Montefalco Rosso is primarily made of Sangiovese grapes but also incorporates a small percentage of the Sagrantino grapes, for which the Caprai winery is best known. "The aromas of red currants, black cherries, and violets are unmistakably those of high class Sangiovese, as is the vigor and freshness, the firm structure, the focused fruit, and the light tannins which add definition and focus to the palate." 90 Points - Arnaldo Caprai Montefalco Rosso 2001. (Robert Parker's The Wine Advocate, 4-26-04) APPELLATION: Montefalco Rosso D.O.C. VARIETALS: 70 % Sangiovese 15 % Sagrantino 15 % Merlot VINEYARD: Calcareous, clay-like terrain in a mid-hill zone of Montefalco. HARVEST: Last week of September – First week of October. VINIFICATION: Grape maceration lasts for 10 – 15 days. AGING: Aged for 12 months in large oak barrels and 3 months in bottles. PRODUCTION: 180,000 – 210,000 bottles produced. |
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