Join us this Saturday for a vibrant tasting of Collecapretta—expressive wines from the rugged hills of Umbria, grown by a passionate family using age-old methods and raw authenticity.
Saturday 17th May
2.00pm-5.00pm
Open on the day:
2.00pm-5.00pm
Open on the day:
2023 ‘Pigro Delle Sorbe’ Greco $58
2023 ‘Buscaia’ Malvasia $62
2023 ‘Vigne Vecchia’ Trebbiano Spoletino $69
2023 ‘Il Prodigo’ Mantonico $69
2023 ‘Terra Dei Preti’ Trebbiano Maceration $86
2023 ‘Buscaia’ Malvasia $62
2023 ‘Vigne Vecchia’ Trebbiano Spoletino $69
2023 ‘Il Prodigo’ Mantonico $69
2023 ‘Terra Dei Preti’ Trebbiano Maceration $86
Enjoy 10% discount when you purchase any three bottles on the day.
Hosted by Miles Ryan of Lo-Fi Wines, and free of charge.
Umbria, Italy
The landlocked region of Umbria is located in the Apennines between Tuscany, Lazio, and the Marche. Cutting through the center of the region, the River Tiber flows past the Umbrian capital Perugia, then travels south to Rome. Before Roman absorption, the area was inhabited by the Umbri people; later, it was remembered as the birthplace of Saint Francis, founder of the Franciscan order, in Assisi. Umbria carries a rich agricultural heritage—recognized for its olive oil, saffron, and cereal grains—though widespread commercial winegrowing didn’t take hold until the latter half of the 20th century.
The region's winemaking tradition dates back to ancient times, with a renewed focus in recent years on reviving indigenous grape varieties. This resurgence has led to a diverse and dynamic wine scene that reflects both historical practices and modern innovation.
Umbria's wines are as varied as its landscapes. The white wines from Orvieto, known for their crisp and refreshing qualities, have been celebrated since the Etruscan era. In central Umbria, the Trebbiano Spoletino grape has gained popularity for its versatility and resilience, producing wines that range from sparkling to still, each with distinct character.
Red wine enthusiasts will find delight in the robust offerings from Montefalco, where the Sagrantino grape produces deeply colored and tannic wines with remarkable aging potential. These wines are a testament to the region's commitment to quality and tradition.
Beyond its wines, Umbria's dedication to biodiversity is evident in its agricultural practices. Many wineries also cultivate olive trees and ancient grains, contributing to a holistic approach to farming that respects the land and its history.
For those seeking an authentic Italian experience, Umbria offers a harmonious blend of natural beauty, historical depth, and culinary excellence. Its wines, deeply rooted in tradition yet embracing innovation, invite exploration and appreciation.
Collecapretta
The Mattioli family has been in the tiny hamlet the Roman’s once called Collecapretta (hill of the goats) since the 1100’s. For generations the Mattioli have been cultivating the rugged hillsides of southern most Umbria.
Located just outside of Spoleto, 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 cuvee’s 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 sulphur additions. The wines then age for various amounts of time in glass-lined cement vats or fiberglass tank before bottling in synchrony with the waning lunar cycle. There is no sulphur 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. We are truly humbled to be working with this gracious family in the heart of Umbria.
'23 ‘Pigro Delle Sorbe’ Greco
Direct-press white wine made from 100% Greco grown in the hills and grown on trellises in the Umbrian peasant tradition. Spontaneous fermentation without temperature control in open-top vats. Aged in cement, stainless steel or fiberglass. No added sulfur and no filtering or fining.
'23 ‘Buscaia’ Malvasia
Direct-press white wine obtained from two different strains of Malvasia; the traditional strain with a tight bunch and thick skin, and the “Candia” strain with a loose bunch, and a large and delicate grape. Both are harvested at the beginning of October and are vinified through spontaneous fermentation in stainless steel tanks without temperature control for 10 days. Wine goes through first racking with the February moon, with a further racking at the end of March to prepare the wine for bottling in early April. No sulfur is added at any stage. “Buscaia” was the nickname of Annalisa’s Grandfather, who worked as a minatore (miner).
'23 ‘Vigne Vecchia’ Trebbiano Spoletino
Direct-press white wine made from old-vine (“Vigna Vecchia”) Trebbiano Spoletino grown in the hills and grown on trellises in the Umbrian peasant tradition. Spontaneous fermentation without temperature control in open-top vats. Aged in cement, stainless steel or fiberglass. No added sulfur and no filtering or fining.
'23 ‘Il Prodigo’ Mantonico
100% Mantonico (rare, very low yielding variety) obtained from the recovery of vines of ancient Umbrian tradition. After the harvest, the skins and the must were immediately separated. After fermentation, the wine was aged in a very small fiberglass barrel, during which time a couple of rackings took place, one post fermentation and one at the end of January. All cellar practices were carried out in full respect of the nature of the lunar cycles.
'23 ‘Terra Dei Preti’ Trebbiano Maceration
“Terra dei Preti” or “Hill of the Priests”, is 100% old vine Trebbiano Spoletino. Spontaneous fermentation with 10 days of skin maceration, as in the traditional ancient practice - "Ribollito". The work in the vineyard and in the cellar is inspired by principles of absolute naturalness and the influences of the lunar cycles. No artificial yeasts are used, no sulfur is added, and no filtering or fining. The wine ages in cement tanks before bottling.
