100% Sagrantino, an ancient vine from Umbria brought here, according to certain historians, by followers of St. Francis of Assisi in the Middle Ages. Collepiano represents the “renaissance” of Montefalco as a wine region and the Sagrantino as a unique variety grown only in Montefalco. Collepiano is Sagrantino’s area of production at Caprai. The name recalls the gentle slopes that characterize these hills. Pump-over follows gentle crushing and de-stemming. The wine is macerated for 26-28 days. 22 months in French oak then 6 months in bottle before release.

In 1971 Arnaldo Caprai bought the Val di Maggio estate in Montefalco, located in the region of Umbria. His lifelong dream was to produce a wine of his own and discover the potential of the local varieties –most of all Sagrantino. In 1988 his son, Marco Caprai, started managing the winery and with his passion and determination gave the necessary impetus to the production of top quality wines. The Arnaldo Caprai winery is now the acknowledged leader in the production of top quality Sagrantino di Montefalco, a wine produced exclusively from Sagrantino, a native grape variety that has been growing in the region of Montefalco for more than four hundred years. Thanks to a commitment to ongoing research and long term experimentation, the Arnaldo-Caprai winery now produces top quality wines that show unique character and depth. The Arnaldo Caprai winery extends for about 370 acres, 136 of which are currently in production. The vineyards are located in the area of Montefalco, which is rich in history and winemaking tradition. The main white grapes grown in the region include Grechetto, Chardonnay, and Sauvignon, while Sagrantino is the leading red variety together with Sangiovese, Merlot, and Cabernet Sauvignon.

Despite all its rich history, the local industry has changed and improved over the years thanks to the work of the Arnaldo Caprai winery. Originally, Sagrantino was made using the passito method, where the grapes are left to dry on straw mats after harvest so the sugars can become concentrated. The sweetness of the passito wine helped balance Sagrantino’s natural tannin. However, groundbreaking work in viticulture done over the past decade by Marco Caprai has led to huge improvements in the quality of Sagrantino made as a dry wine. By working on clonal selection, new trellising systems, and high density pantings, the Arnaldo Caprai winery is enhancing the quality of Sagrantino and revaluating its tradition.The winery is currently collaborating with the University of Milan and the Parco Tecnologico dell’Umbria to further research and experimentation with Sagrantino.. This project represents another opportunity for the Arnaldo Caprai winery to exercise its innvoative approach both in the vineyards as well as in the cellar. Because of this hard work and research, the Arnaldo Caprai winery has received many recognitions and awards over the years including Winery of the Year 2006 from Gambero Rosso. However, their goal today is the same as 30 years ago—careful and constant work aiming at excellence, research and innovation in the agronomic and enological sector, and communication of the culture and identity of the rich Montefalco region.