Collection: Tuscany: Caprili

The Bartolommei family has deep roots in Montalcino, having worked the land as sharecroppers for generations before purchasing their own farm. In 1952, the family settled at the Caprili farm and purchased the 58-hectare property, the estate's first vineyard is planted by Alfo Bartolommei in 1965. Nowadays, Giacomo Bartolommei, Alfo's grandson is the winemaker also as Vice President of the Consorzio del Vino Brunello di Montalcino.

Vineyards and Terroir
The estate's unique position and soil composition are key to the character of its wines.

Vineyard: The Caprili estate spans 58 hectares in the southwestern part of Montalcino, on a slope descending towards the Orcia and Ombrone rivers. Today, 25 hectares are planted with vines, with 23 hectares dedicated to Sangiovese Grosso, the grape of Brunello and Rosso di Montalcino.

Terroir: The vineyards sit at altitudes ranging from 225 to 340 meters above sea level, with a southwestern exposure that ensures ample sunlight. The soil is clay-based with a high presence of stones and minerals. The area's dry, ventilated climate, influenced by sea breezes, helps prevent disease and allows for minimal intervention in the vineyards.

Winemaking Philosophy and Cellar Techniques
Caprili's approach in the cellar is defined by a respect for tradition and a "minimal intervention" philosophy.

Low-Intervention Approach: The winemaking goal is to allow nature to express itself. To this end, Caprili uses only indigenous yeasts for fermentation and relies on long maceration periods to extract flavour and structure. They are increasingly reducing chemical treatments, moving towards organic and biodynamic practices.

Traditional Ageing: Caprili is renowned for its classic approach to aging, which focuses on the use of large, neutral Slavonian oak barrels, called botti. These barrels range in size from 30 to 60 hectoliters (HL) and are used to mature the wine without imparting strong oak flavors, preserving the pure expression of Sangiovese. The winery notably avoids using small barriques.

Aging and Bottling: Specific aging requirements differ for each wine:

Rosso di Montalcino: Aged for about 6 months in Slavonian oak barrels, followed by at least 4 months in bottle.

Brunello di Montalcino: Requires a minimum of 2 years in oak (Caprili's standard is 30 months in Slavonian oak) and 4 months in bottle before release.

Brunello di Montalcino Riserva "Ad Alberto": This special cuvée is aged for a longer period, typically 48 months in oak casks, followed by 6 months in bottle. The 2018 vintage was aged for 30 months in 40 HL Slavonian oak casks.

Bartolommei 家族在 Montalcino 有著深厚的根基，家族數代以來以佃農身份耕作土地，直到後來購入自己的農場。1952年，家族成立 Caprili 酒莊，並購入這座58公頃的莊園。酒莊的第一座葡萄園由 Alfo Bartolommei 於1965 年種下。如今，Alfo 的孫子 Giacomo Bartolommei 擔任釀酒師，同時也出任 Consorzio del Vino Brunello di Montalcino 協會的副主席。

葡萄園與風土條件
酒莊獨特的地理位置與土壤組成，是形塑其葡萄酒個性的關鍵。

葡萄園：酒莊座落於 Montalcino 西南部，佔地58公頃，其中25公頃種植葡萄，23公頃專用於 Sangiovese Grosso，亦即釀造 Brunello 與 Rosso di Montalcino的葡萄品種。

風土條件：葡萄園海拔介於225至340公尺之間，朝西南方，確保充足的日照。土壤以黏土為主，富含石塊與礦物質。該地區乾燥且通風的氣候，受海風調節，有助於預防病害，成就葡萄園中的低度人為干預。

釀酒哲學與酒窖技術
卡普里利在酒窖中的方針，體現了對傳統的尊重與「低度干預」的哲學。

低干預手法：釀酒目標是讓自然展現自我。為此，卡普里利僅使用原生酵母進行發酵，並仰賴長時間浸皮來萃取風味與結構。酒莊正逐步減少化學處理，朝向有機與生物動力法實踐。

傳統陳年：酒莊以其經典的陳年方式聞名，專注於使用大型、中性、以斯洛維尼亞橡木製成的舊木桶（稱為botti）。這些木桶容量介於30至60公升（HL）之間，用於熟成葡萄酒，不會賦予強烈的橡木風味，從而保存葡萄最純粹的表現。值得注意的是，酒莊避免使用小型橡木桶（barriques）。

各款酒的陳年要求
 
Rosso di Montalcino：於斯洛維尼亞橡木桶中陳年約6個月，隨後於瓶中陳年至少4個月。
 
Brunello di Montalcino：須於橡木桶中陳年至少2年（酒莊標準是在斯洛維尼亞橡木桶中陳年30個月），釋出前需瓶中陳年4個月。

Brunello di Montalcino Riserva "Ad Alberto"：這款特別特釀陳年時間更長，通常在橡木桶中陳年48個月，隨後瓶中陳年6個月。2018年份則於容量40公升的斯洛維尼亞橡木桶中陳年30個月。