In 1971 Arnaldo Caprai, a successful textile entrepreneur, bought forty-five hectares in Montefalco to fulfill his dream of running a farm for the production of wine. Gradually, having developed the conviction to enhance the enormous potential of the autochthonous Sagrantino grape, the best adjacent lands are annexed to the estate. Since 1988 the management of the company has passed into the hands of Marco Caprai, the son of Arnaldo, who with great passion gives the decisive impetus for the affirmation of the wines of the estate through a managerial conduct and starting the collaboration with professionals of the sector and with Research Institutes, both in the agronomic and oenological fields. Since '91 the company has been subjected to an enormous effort: acquisition of new vineyards, experimentation, technological modernization. The results can already be seen in the short term: the best clones and breeding forms are identified, the most suitable fermentations, the woods for an optimal refinement process. The '93 selection of Sagrantino di Montefalco (which celebrates the company's 25th anniversary) places Marco by arrogance among the great Italian wine producers. In the last five editions, the Guida ai Vini d'Italia published by Gambero Rosso and Slow Food has awarded the prestigious Tre Bicchieri award to the 25 Years Sagrantino. To this are added other prestigious awards, including the super three stars of the Veronelli Guide and the Oscar of Wine as Best Producer awarded by the Italian Sommeliers Association. Since 1995 we have been reaping the fruits of an intense work made up of important investments and research, to offer the best of our products. Today's goal is that of thirty years ago: constant and meticulous work in favor of quality, research and experimentation with new agronomic and oenological techniques, the dissemination of the culture and tradition of the territory of which the company is made interpreter. Cellar A winemaking and storage department where there are stainless steel tanks for the fermentation and storage of wines, equipped with devices for regulating the temperature and automating the pumping over of red wines during fermentation. An elevated cellar with Slavonian barrels and barriques whose selected woods are 90% French and come mainly from the forests of Allier, Nievre, Vosges. The passage in wood allows the transfer to the wine of all those substances which, together with the constant micro-aeration typical of the storage environment, determine the enrichment of the bouquet and the achievement of an ideal aromatic and organoleptic complexity. A bottle refining department for further maturation of the wine that completes its evolutionary state by enriching itself with greater olfactory and gustatory finesse. In a room specially designated for this last decisive step, we leave the bottles for a period of 6 to 8 months.