Agricola Caprera

Location: Pietranico (Pescara), Abruzzo, Italy

Winemaker: Luca Paolo Virgilio & Alfonso Morelli

Philosophy: An "agricultural organism" approach where the winery is part of a larger, biodiverse ecosystem including olive groves, ancient grains, and beehives.

Terroir & Site Characteristics

Caprera is situated in the rugged hinterland of Pescara, at the foot of the Gran Sasso and Majella mountains, roughly 30km from the Adriatic Sea.

• Elevation: Vineyards sit between 300 and 400 meters above sea level in a high-ventilation corridor.

• Soil Composition: Distinctive blue clay (argille azzurre), marl, and calcarenite. These deep, compact soils are rich in minerals and provide the structural backbone and freshness typical of the estate's profile.

• Microclimate: The estate is defined by its constant winds ("Vento e Sale") and significant diurnal temperature shifts between the cold Apennine nights and the warm Mediterranean days.

Viticulture & Varietals

The estate covers 22 hectares, but only 4.5 hectares are dedicated to vines, emphasizing a balanced polyculture.

• Key Varietals: Montepulciano d'Abruzzo, Trebbiano Abruzzese, and Pecorino.

• Massal Selection: Much of their vine material was sourced through massal selection from the legendary Emidio Pepe estate, ensuring high genetic diversity and local adaptation.

• Farming: Certified Organic with strong biodynamic and permaculture influences. They use green manure, cover cropping, and self-produced preparations to maintain soil vitality.

Oenological Profile (Cellar Tech)

Winemaking at Caprera is focused on "transparency of place," avoiding any additives or processes that mask the vintage or terroir.

• Fermentation: Spontaneous fermentation using exclusively indigenous yeasts.

• Vessels: Primary use of stainless steel and cement tanks. The winery intentionally avoids oak to preserve the high-toned, saline, and crystalline fruit characteristics of their mountain-grown grapes.

• Ancestral Inspiration: The name of their lead label, Le Vasche, refers to the ancient stone treading vats found carved into the rocks around Pietranico, a nod to the prehistoric viticultural history of the zone.

• Intervention: No fining, no filtration, and minimal total $SO_2$ (typically <40 mg/L).

Style & Sensory Identity

Caprera wines are celebrated for their energy and verticality. Unlike the heavy, extracted Montepulcianos common in the region, Caprera’s reds and Cerasuolo (rosé) are vibrant, savory, and light on their feet. Their white wines, particularly the Fortuna (Trebbiano) and Vento e Sale (Pecorino), are characterized by profound salinity, herbal complexity, and a "clean" natural wine aesthetic.