Caprettone wine, tagged today as Vesuvio Caprettone DOP, takes its name from the homonymous vine. This autochthonous clone naturally selected in a winery located between the municipalities of Torre del Greco and Trecase, was the vine historically grown on the slopes of Vesuvius.
History of Caprettone
The name Caprettone refers to a nickname given to the owner of the land where this white wine was made, "zi' Peppe e Caprettone" - so called because a goat farmer.
Until the early eighties, this type of white grape variety was grown throughout the Vesuvian area, from Ottaviano to Somma, Terzigno, Trecase, Ercolano, etc.
Later, this prestigious autochthonous vine was sacrificed on the altar of the highest production by hectare and the highest cellar capacity with "coda di volpe" vine.
The Caprettone vine, compared to the "coda di Volpe", makes less in terms of production. Therefore, for purely economic reasons, it was replaced with the “coda di Volpe”. It was even declared “coda di Volpe” vine - originally from Benevento - was known in the Vesuvian area under the name of Caprettone, being therefore, the same vine.
The Fuocomuorto winery
The current owner of the Fuocomuorto winery began a process of discovery and enhancement of this grape variety as early as 2004, thanks to a small residual Caprettone vineyard inherited from his father. The company was the first to use the term Caprettone as a Pompeian IGP on the label, as early as 2006.
Thanks to the Fuocomuorto company and with the support of the Faculty of Agriculture, the consortium of the dop vesuvius has done its best to describe this clone from a botanical/ampelographic point of view and has managed to have it recognized by the Ministry of Agriculture as an autochthonous clone.
In 2016, adjustments were made to the "Vesuvius/Lacryma Christi DOC regulations" and the Caprettone vine was included as the most important white grape variety in the Vesuvian area.
Caprettone wine: the cultivation
The vineyards of Caprettone belonging to Fuocomuorto are all cultivated free of foot, raised in espalier and pruned in guyot. The same wine-making process of ancient times is used, but with modern devices to guarantee the consumer a safe, healthy, genuine and above all "an expression of that volcanic terroir unique in the world".
The wine is produced in purity, with 100% Caprettone grapes, giving a unique and unmistakable taste.
The company Fuocomuorto produces about 4000/5000 bottles/year of Caprettone DOP Vesuvio.
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