Capri

"Capri" is a Protected Designation of Origin that includes within it the white and red wines produced, according to certain rules, within the "Isola di Capri". 

Grapes

The "Capri" white wine is produced using at least 80% of the grapes coming from the Greco and Falanghina vines (the latter must represent, on its own, at least 50% of the total). For the remaining part, Biancolella contributes, up to a maximum of 20%. Capri Rosso, on the other hand, is made from Piedirosso grapes (minimum 80%) and other black grapes suitable for cultivation in the province of Naples (maximum 20%).

Physicochemical and Organoleptic properties

The straw yellow colour of the white Capri has different degrees of intensity. The aroma is pleasant and characteristic and is accompanied by a fresh and dry taste. The minimum total alcoholic strength by volume is 11% vol. Capri Rosso, on the other hand, has a ruby red hue, with variations in intensity, and reaches a minimum total alcoholic strength by volume of 11.5% vol. The palate is dry and savory, the aroma is vinous and pleasant. 

Grape production area

The production area is limited to the "Isola di Capri", with its two municipalities: Capri and Anacapri. A territory that reaches a maximum of just over 100 meters above sea level, creating a bright and breezy environment.

Specificity and historical notes

The history of Capri and its wine vocation is closely linked to that of the Roman Empire. It was during the domination of Roma times, in fact, that winemaking experienced its golden age and the wine of Capri was appreciated by the Romans, even receiving the praise of the Emperor Tiberius.