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A small, young Abruzzo winery nestled between mountains, national parks and the sea
Region Abruzzo (Italia)
Foundation Year 2013
Vineyard hectares 3.5
Annual production 4.400 bt
Address Via Vasca - 65020 Pietranico (PE)

The Caprera winery is an artisanal producer in the Pescara area that cultivates olive trees, wheat, fruit trees and vines to produce earthy products and authentic wines. The project was founded by Luca Paolo Virgilio who, after graduating in Political Science in 2013, decided to leave the city to embark on a new adventure in the fields. Together with his faithful friend Alfonso Morelli, he went in search of their land in the countryside between Teramo and the province of Pescara. After visiting several fields, they were struck by the beauty of the Pietranico estate, which is a natural paradise of woods, olive groves, meadows, orchards, and plant and animal biodiversity. They settled here and acquired 20 hectares, of which only 3.5 are planted with the most famous local grapes, Trebbiano and Montepulciano. This is the beginning of the story of the Caprera winery, or more accurately the second half of a luminous past history written by other protagonists and which now continues while respecting ancient traditions with two new talented youngsters. The new estate takes its name from the vineyard plot known locally as "Crapera", which is joined by another small vineyard plot known as "Feudo".

The Caprera winery is located in the Abruzzo region's hinterland between the two national parks of Maiella and Gran Sasso, at the foot of the first Apennines and a few kilometres from the Adriatic Sea. The vines therefore climb a steep and very windy valley that breathes in the sea air and overlooks the mountains. The vineyards are located between 300 and 400 metres above sea level and are rooted in uncontaminated soil, which, according to the winery's belief, is the result of a precious balance between man and nature. Man, in fact, is a sensitive custodian of the land that observes, respects and does not intervene in order to preserve the vital spontaneity of nature. Even in the cellar, invasive processes such as filtration, clarification and stabilisation are kept to a minimum and fermentation takes place spontaneously using indigenous yeasts.

The wines of Caprera are real concentrates of the earth, bringing the territory into the glass without tricks or filters. The Montepulciano, Trebbiano and Cerasuolo wines should all be tasted in order to savour the sincere and genuine flavour of that small, uncontaminated corner of Abruzzo, which is a world away from fashions and standardisation. Freshness and expressive purity best express the characteristics of these territorial wines.