Between the three mountain massives Gran Sasso, Majella and Sirente, Luca Virgilio founded his Caprera winery a few years ago, in which he wrote from Montepepulciano, Trebbiano Abruzzese and Pecorino, the exemplary grape of the area, four wines, which are deeply shaped by their region.
The word winery here - as is so often the case in the Abruzzo - is too short. There are a total of four hectares of vines on the 22 hectares - in addition there are around 500 olive trees, some hectares of grain fields with old varieties from which he makes pasta, and lots of forest.
The surrounding ecosystem, which is preserved in its diversity and is to be understood in its immense complexity, is of decisive importance in his concept. The aim is to produce a balance between crops and wild flora and fauna - which is why its entire area of course is managed biologically. Apart from that, he planted hedges and herbs between the passages and herbs and reduced the soil work to a minimum. It brings his own and biodynamic preparations to ground and plant strengthening. The vineyards are best with the usual suspects in the region. The red Montepulciano roots in the profound, loamy surfaces, in the also loamy but somewhat more compact soils the white Trebbiano Abruzzese and Pecorino.
A total of four wines are filled: two white wines, a rose and a red wine, all of which are vinified according to the principles of natural wine movements. In a few words, this means that spontaneously and without fermentation aids are fermented, neither embellished nor filtered and only sulfurized minimally. Due to the sunny, but often very fresh conditions, the wines have structure and substance, are crystal clear, direct and very lively.