Montefalco Rosso Arnaldo Caprai
Montefalco Rosso Arnaldo Caprai: First vintage produced: 1975
Classification: Montefalco Rosso DOC
Variety: 70% Sangiovese, 15% Sagrantino, 15% Merlot Bottles produced: 180.000
Altitude: 200-300 meters above sea level Yield per hectare: 9-10 tons
System of growing: Spurred Cordon Vine density: 5.000-6.000 vines per hectare
Aging: 12 months in wood (70% in Slavonian barrels; 30% in French oak barrique), minimum 4 months aging in bottle
Type of soil: Limestone,
Clay Time of harvest: September-October
First vintage produced: 1975
Aging potential: 6-8 years
Serving temp and pairing suggestions: This red wine, best served at a temperature between 64-65°F, can be enjoyed by itself or with food, such as red and white meats, charcuterie, or aged cheeses.
Tradition, innovation and territory are our guiding words in everyday work.
The goal today is to thirty years ago: the constant and meticulous work in favor of quality, research and experimentation of new agronomic and wine making techniques, the dissemination of the culture and tradition of the territory of which the company is the interpreter.
We cannot talk about Umbria and Montefalco, today, without mentioning Sagrantino. A very ancient grape variety that produces red grapes with exceptional characteristics both for long aging wines and for passito wines.
Marco Caprai believed in the great richness of this tradition and has recovered it in a modern key, adopting the most innovative methods of production and business management. Thanks to continuous research and experimentation we work to offer to the public powerful, elegant wines with great personality and typicality.
Thanks to a continuous research and experimentation we work to offer to the public powerful wines, elegant and endowed with great personality and typicality…
Our cellar, modern and functional, was completely renovated in 1997 and today presents inside: A vinification and storage department where there are stainless steel tanks for fermentation and storage of wines, equipped with devices for temperature regulation and automation of the pumping-over of red wines during fermentation.