Exporter to Europe Exporter to Africa Exporter to Asia Exporter to North and Central America

Azienda Agricola Capoano

C.da Ceramidio, 88811 Ciro Marina
Italy

Telephone +39 0962 35801
Fax +39 0962 35801
info@capoano.it

This company is co-exhibitor of
Edoardo Freddi

Hall map

ProWein 2017 hall map (Hall 16): stand B63

Fairground map

ProWein 2017 fairground map: Hall 16

Our range of products

Product categories

  • 01  Wines (according to cultivable areas)
  • 01.01  Europe
  • 01.01.09  Italy
  • 01.01.09.04  Calabria
  • 02  SPARKLING WINES
  • 02.03  Pearl wine with added carbon-dioxide

Pearl wine with added carbon-dioxide

Our products

Product category: Calabria

Antea

Cirò Bianco D.O.P.

This wine arises in the heart of the Cirò territory, place of a long wine tradition. The best Greco bianco and Mantonico grapes, selected in our traditional hillside vineyards facing the sea that give this wine unique qualities of delicate and intense fragrance.
 
Grape: 80% Greco bianco and 20% Mantonico
Total alcohol: 12% by volume
Production technique: manual harvest and selection of the finest grapes from traditional hillside vineyards facing the sea; gentle pressing and fermentation in steel barrels at a controlled temperature.
Particular characteristic: with a sunny chromatic aspect and a straw yellow color, the wine represents a true jewels of elegance and sobriety.
Serving suggestions: particularly suitable with main fish courses, seafood and shell-fish.
Ideal service temperature: 8/10 °C

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Product category: Calabria, Pearl wine with added carbon-dioxide

Neruda

Cirò Rosso Classico Superiore D.O.P.

This wine arises in the heart of the Cirò territory, place of a long wine tradition. It is obtained through a careful and long maceration of the best bunches of the grapes of an ancient autoctnous vineyard, 90% Gallioppo and 10% Merlot. The height of the vines growth, the exposition and the climate create a mosaic that represents an unique product.
 
Grape: 90% Gaglioppo and 10% Merlot
Total alcohol: 14 % by volume
Production technique: after a hand harvest of the grapes it takes place the wine making according to both rural traditions and modern wine techniques.
Features: intense ruby-red colour tending to pomegranate-coloured, with an olfactory tone of highest elegance, full of typical scents, bright colour, dry and lasting taste.
Serving suggestions: particularly suitable with first courses, roast meats, fowl and seasoned cheeses.
Ideal service temperature: 16/18°C

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Product category: Calabria, Pearl wine with added carbon-dioxide

Don Angelo

Cirò Rosato D.O.P.

This wine arises in the heart of the Cirò territory, place of a long wine tradition. It is obtained by 90% Gaglioppo grapes and 10% Syrah grapes as a joyful result of the winning combination of altitude, favourable exposition of the land and mild climate.The wine is dedicated to the Baron Angelo Capoano, son of Baron Raffaele Capoano.

Grape: 90% Gaglioppo and 10% Syrah
Total alcohol: 13,5 % by volume
Production technique: obtained by a wine making of the must from the first pressing of the grapes, which gives the wine a brilliant rosè color.
Features: delicate wine bouquet, dry, fresh and pleasing to the taste.
Serving suggestions: particularly suitable with first courses, risottos, white meats and unelaborated red meats dishes, shellfish and salmon.
Ideal service temperature: 8/10 °C

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About us

Company details

The historic Capoano family boasts a range of illustrious figures, dating back over thirteen centuries, in the fields of science, history, law, art and religion. Their passion for wine production, to delight their own palates as well as those of their guests, is equally ancient.

In the family archives lies an ancient letter in which Pietro Capoano, Cardinal of Amalfi, wrote to his brother Raffaele: “Brother, I enquire you the nectar for which His Holiness has asked me to seek provision”.

In 1997 Doctor B. R. Capoano, a surgeon, began to bottle the nectar, preserving the ancient country traditions in keeping with modern wine-making technology, using the skills of internationally famous oenologists and putting a cardinal principle, unchanged throughout the centuries, first and foremost: aim only and always for quality and never quantity.

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