Collecapretta Rosso da Tavola 2017

Collecapretta's Rosso da Tavola is a red wine from the Mattioli family's estate in Terzo la Pieve, a small hamlet outside Spoleto in southern Umbria. The vineyards sit at 400–550 meters on the Colli Martani (Monti Martani) in calcium and iron-rich clay soils with outcroppings of tufo and travertine limestone. The blend is 90% Sangiovese and 10% Ciliegiolo, grown on pergola-trained vines in the Umbrian peasant tradition. No herbicides, pesticides, or synthetic inputs are used; vine nutrition comes only from compost produced on the farm.

Fermentation is spontaneous with native yeasts in open-top cement vats, without temperature control, with 6 to 8 days of skin maceration. The wine then ages in cement, fiberglass, or stainless steel tanks before bottling, which is timed to the waning lunar cycle. No sulfur is added at any stage of production. The wine is neither fined nor filtered.

Ciliegiolo, whose name comes from the Italian word for cherry, contributes bright red fruit and a softening effect on Sangiovese's structure. In this blend it adds aromatic lift and early-drinking appeal to an already accessible, high-acid base. The result is a straightforward, honest table wine with genuine regional character — the kind of wine the Mattioli family has been making in this valley for generations.

The Rosso da Tavola is classified as Vino da Tavola, as Collecapretta declines to use DOC designations that would require compositional compromises inconsistent with their approach.