Cantine Capecci is a family-run company born in 1963 in Acquaviva Picena in the province of Ascoli Piceno. In a hilly position between the Apennines and the Adriatic Sea, the area enjoys an ideal microclimate for the cultivation of vines.

Roberto Capecci represents the third generation for this company and since 2002 has been following a completely natural production line , a working method that renounces a series of remedies and additives usual in modern oenology both in the vineyard and in the cellar. In fact, the entire winemaking process takes place in the total absence of proteins, both animal and vegetable. The manual processing of native vines gives life to healthy and natural wines that make Cantine Capecci a masterpiece of BIO . Testimony of all this is the possible presence of sediments on the bottom, due to the fact that the wine is bottled without first being subjected to microfiltration and treatments.

“I celebrate the natural sensations of wines as taught to me by my grandfather, my father and his collaborators. I consider myself a wine craftsman. " (cit. R. Capecci)

Among the protagonists of the Capecci strand we find "Morrigan" , Rosso Piceno Superiore composed of Montepulciano and Sangiovese grapes, with a ruby red color that tends to garnet with hints of undergrowth and a tobacco finish, with a balanced and spicy taste. But also monovarietals such as "Edoné" , Passerina with fruity notes and spicy hints, with an enveloping and structured palate and a sour finish; "Erinni" , obtained from Pecorino grapes, with a persistent nose, long where ripe yellow fruit prevails while on the palate it is full, structured with a rightly acidic finish.
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