Collecapretta Vino Rosso de Tavola

$36.00

6 in stock

Vintage: NV
Region: Piemonte, Italy
Viticulture: Organic and Biodynamic
Grape varieties: 100% Sangiovese

Collecapretta Vino Rosso de Tavola is the Mattioli’s beloved red “table wine”, made from 100% Sangiovese with 6 to 8 days skin maceration.

Song: Sheep Go to Heaven, Goats Go to Hell by Cake

6 in stock

Save BIG when you buy more (mix and match) 

SAVE 10% when you buy 6-11 bottles
SAVE 15% when you buy 12-23 bottles
SAVE 20%  when you buy 24 bottles or more!

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About Collecapretta Vino Rosso de Tavola

Collecapretta Vino Rosso de Tavola is the Mattioli’s beloved red “table wine”, made from 100% Sangiovese with 6 to 8 days skin maceration. Spontaneous fermentation without temperature control. Aged in cement/stainless/fiberglass until bottling. No added sulfur and no filtering or fining.

About Collecapretta

The Mattioli family has been in the tiny hamlet the Romans once called Collecapretta (hill of the goats) since the 1100s. For generations, the Mattioli have been cultivating the rugged hillsides of southernmost Umbria. Located just outside of Spoleto, in the near-impossible-to-find borgo called Terzo la Pieve, today’s farm is a scant 8 hectares in total; 2 planted to a mixture of local olives trees, 2 ha of farro and other ancient grains, and ~ 4 ha of indigenous old vines. Vittorio Mattioli, his wife Anna, and their daughter Annalisa live together with 3 generations of their family inside the tiny village overlooking the valley below with the high Apennine Mountains and Gran Sasso looming in the background. The elevation is some 500+ meters and the soils are a mixture of calcium and iron-rich clay with outcroppings of tufo and travertine limestone. Though the total production of Collecapretta is only some 8000 bottles in a good year, the family chooses to vinify many different cuvees in hopes of expressing the vineyard and grape varieties at their best.

All the wines are made in much the same fashion: natural fermentation takes place in open-top cement containers without temperature control or sulfur additions. The wines then age for various amounts of time in glass-lined cement vats or resin tank before bottling in synchrony with the waning lunar cycle. There is no sulfur used at any point in the winemaking process. All farming in the vineyards is completely natural, only composts made from their own animals are used to aid vine health.

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