|Capolino Perlingieri 2015 'Vento' Sannio Greco DOC||Login||WE 89 AG 92||In Stock|
|Capolino Perlingieri 2010 'Sciasci' Sannio Rosso DOC||Login||—||In Stock|
|Capolino Perlingieri 2011 'Sciasci' Sannio Rosso DOC||Login||AG 94|
Alexia Capolino Perlingieri is the third generation in her family to produce wine. Her grandfather made wine as a hobby in the mid-1900s. Her mother continued his work when he died in 1972. At the time, her mother was one of the few wine producers in Campania, along with Lucio Mastroberardino and Leonardo Mustilli. Alexia's zeal for viticulture comes from watching her mother among the vines as a child in the town of Solopaca.
The 1992 "Campania" chapter of the admired Gambero Rosso Italian Wine Guide began by lamenting the closure of Capolino’s family winery, Azienda Agricola Volla. It was a small family business but one which merited the "two glasses" rating. Her father’s death and her mother’s health problems, combined with the lack of any descendants ready to take over, inevitably led to its close. Today, 20+ years later, Alexia Capolino Perlingieri passionately continues her family legacy on a new farm.
Alexia practices organic farming on her 40-hectare estate of which around 22 are wheat, 13 are vineyards, and 5 are olive trees. The estate is located in the Sannio region of Campania in Solopaca, which is near Taburno Camposauro (sleeping volcano) at around 300 meters above sea level. No chemicals are used except the occasional copper and sulfur treatment. Only indigenous grapes are grown. Manual harvest is done with great care in the early morning hours. Bringing healthy, high quality grapes into the cellar means minimal intervention is needed. For Alexia, good wine is made in the vineyard.
The cellar is underground in a beautiful, restored stone house that is located not far from the vineyards. It is small but fitted with state of the art machinery. Fermentation of the red grapes takes place in 50-hectoliter Allier oak casks. Fermentation of the white grapes takes place in stainless steel tanks. Temperatures are kept under control during the whole fermentation process.
Alexia Capolino Perlingieri Facebook