Experimentation is the characteristic of Capua Winery.

to research the perfect symbiosis and harmony.

Capua Winery was born by the idea of his founders Riccardo and Natasha Capua, to discover a particular “terroir” in the Maremma region of Tuscany, in the valley of Albegna, close to the small town of Saturnia, in wich the micro climatic conditions were perfect to experiment the breeding and vinification of autochthon and international vines.

Capua Winery owns seventy thousands square yards of vine at very intense density, with 8000 brunches every 10000 yards; the cultivation includes Alicante, Colorino, Touriga National, Merlot, Cabernet Franc, Cabernet Sauvignon, Petit Verdot, Marselan, Chardonnay and Sangiovese.
All this breeds are carefully treated and wisely taked to the proper maturation, the harvest and the vinification are made separately, continuing to the “elevation” into extremely valuable woods till the wise mixing stage to create the Tutto Cuore, the Fiammante, the Dolce Amore and the Miosogno.

All the production stages ,from the vine’s gestion works to the wine cellar activities, are maniacally executed following with extreme precision, the micro climatic diversification of each season drawing all the benefits that a particular vintage year could offer. Every locals, from the wine cellar to bottle “resting” rooms are strictly under controlled temperature, and diversely air conditioned to preserve the optimal conditions for the wine maturation.
Experimentation! This, is the characteristic of Capua Winery, not interested into the mutable fashion and taste of the market. The main target is to research the perfect symbiosis and harmony between “terroir” and amenity of grapes that can elevate parfumes, elegance and concentrations in the precious beverage.