Cantina Isola di Capri, one of the first wine producers in Italy, was established in 1909. The founder, Cav. Carlo Brunetti, was the first to make people in the world appreciate the wines of the island with the brand name "Tiberio".
After more than a century the heart of the company beats in the same place as then, in the centre of Anacapri, in a monastery built in 1492.
The winery produces in Anacapri and Torrecuso. We produce between 15,000 and 20,000 bottles per year, under the guidance of the enologist Roberto Mazzer.
Our labels are realised in collaboration with Anacapri’s artist Genny Tavassi.
Cantina Isola di Capri belongs to InvestinCapri group, that is carrying on a project aimed to combine Capri’s tradition and authenticity with technological innovation and enviromental sustainability.
In Capri, wine is intertwined with the myth of the island. With history and beauties. Hemingway and Malaparte appreciated it and wrote about it in their works. We, after 110 years, continue to carry on an important tradition, known and recognized all over the world. In the awareness that each harvest brings us an excellent vintage.
WINES
• Grapes: Aglianico Campania I.G.P.
• Soil: calcareous clay
• Altitude: 400 mt a.s.l.
• Harvest Time: third decade of October
• Yeld: 80 quintals per hectare
• Vinification: slow fermentation with maceration for 8 days
• Aging: 180 days in French oak barriques, 180 days in bottle
• Alcohol content: 13,5%
• Characteristics: deep purple red color, aroma of small black berry fruit, enriched of spicy scents of liquorice, vanilla and coffee
• Vintage: 2017
• Produced in: 2519 numbered bottles
• Soil: calcareous clay
• Altitude: 400 mt a.s.l.
• Harvest Time: third decade of October
• Yeld: 80 quintals per hectare
• Vinification: slow fermentation with maceration for 8 days
• Aging: 180 days in French oak barriques, 180 days in bottle
• Alcohol content: 13,5%
• Characteristics: deep purple red color, aroma of small black berry fruit, enriched of spicy scents of liquorice, vanilla and coffee
• Vintage: 2017
• Produced in: 2519 numbered bottles
• Grapes: Blend of Aglianico and Piedirosso Campania I.G.P.
• Soil: calcareous clay
• Altitude: 400 mt a.s.l.
• Harvest Time: third decade of October
• Yeld: 80 quintals per hectare
• Vinification: slow fermentation with maceration for 8 days
• Aging: 180 days in steel, 90 days in bottle
• Alcohol content: 13%
• Characteristics: intense ruby red color, scents of red fruit, on the palate it is harmonious, soft and textured
• Soil: calcareous clay
• Altitude: 400 mt a.s.l.
• Harvest Time: third decade of October
• Yeld: 80 quintals per hectare
• Vinification: slow fermentation with maceration for 8 days
• Aging: 180 days in steel, 90 days in bottle
• Alcohol content: 13%
• Characteristics: intense ruby red color, scents of red fruit, on the palate it is harmonious, soft and textured
• Grapes: Rosé obtained from Aglianico Campania I.G.P.
• Soil: calcareous clay
• Altitude: 400 mt a.s.l.
• Harvest Time: third decade of October
• Yeld: 80 quintals per hectare
• Vinification: soft pressing, fermentation at a controlled temperature
• Aging: 180 days in steel, 90 days in bottle
• Alcohol content: 13%
• Characteristics: pink color, delicate aroma with slight floral hints, on the palate balanced and fresh
• Soil: calcareous clay
• Altitude: 400 mt a.s.l.
• Harvest Time: third decade of October
• Yeld: 80 quintals per hectare
• Vinification: soft pressing, fermentation at a controlled temperature
• Aging: 180 days in steel, 90 days in bottle
• Alcohol content: 13%
• Characteristics: pink color, delicate aroma with slight floral hints, on the palate balanced and fresh
• Grapes: Blend of Falanghina and Greco Campania I.G.P.
• Soil: calcareous clay
• Altitude: 400 mt a.s.l.
• Harvest Time: first decade of October
• Yeld: 80 quintals per hectare
• Vinification: soft pressing, fermentation of 15 days at a controlled temperature
• Aging: 150 days in steel, 60 days in bottle
• Alcohol content: 13%
• Characteristics: straw yellow color, hints of yellow peel fruit, dry and intense taste
• Soil: calcareous clay
• Altitude: 400 mt a.s.l.
• Harvest Time: first decade of October
• Yeld: 80 quintals per hectare
• Vinification: soft pressing, fermentation of 15 days at a controlled temperature
• Aging: 150 days in steel, 60 days in bottle
• Alcohol content: 13%
• Characteristics: straw yellow color, hints of yellow peel fruit, dry and intense taste
• Grapes: Falanghina Campania I.G.P.
• Soil: calcareous clay
• Altitude: 400 mt a.s.l.
• Harvest Time: first decade of October
• Yeld: 80 quintals per hectare
• Vinification: soft pressing, fermentation of 15 days at a controlled temperature
• Aging: 150 days in steel, 60 days in bottle
• Alcohol content: 12,5%
• Characteristics: straw yellow color, hints of yellow peel fruit, dry and intense taste
• Soil: calcareous clay
• Altitude: 400 mt a.s.l.
• Harvest Time: first decade of October
• Yeld: 80 quintals per hectare
• Vinification: soft pressing, fermentation of 15 days at a controlled temperature
• Aging: 150 days in steel, 60 days in bottle
• Alcohol content: 12,5%
• Characteristics: straw yellow color, hints of yellow peel fruit, dry and intense taste
• Grapes: Aglianico Campania I.G.P.
• Soil: calcareous clay
• Altitude: 400 mt a.s.l.
• Harvest Time: third decade of October
• Yeld: 80 quintals per hectare
• Vinification: slow fermentation with maceration for 8 days
• Aging: 180 days in steel, 90 days in bottle
• Alcohol content: 12,5%
• Characteristics: intense ruby red color, scents of red fruit, on the palate it is harmonious, soft and textured
• Soil: calcareous clay
• Altitude: 400 mt a.s.l.
• Harvest Time: third decade of October
• Yeld: 80 quintals per hectare
• Vinification: slow fermentation with maceration for 8 days
• Aging: 180 days in steel, 90 days in bottle
• Alcohol content: 12,5%
• Characteristics: intense ruby red color, scents of red fruit, on the palate it is harmonious, soft and textured
Sparkling Wine
• Grapes: Falanghina Campania I.G.P.
• Soil: clay and sand
• Altitude: 50-100 mt a.s.l.
• Harvest Time: first decade of September
• Yeld: 100 quintals per hectare
• Vinification: soft pressing, cold fermentation of the must flower
• Aging: autoclaved, long second fermentation, 4 months on fine lees and 2 months in bottle
• Alcohol content: 12%
• Characteristics: bright straw yellow colour with subtle and persistent perlage. Rich and intense aroma with fruity notes enriched by fresh floral sensation. Textured, pleasant and distinct fresh fruity notes.
• Soil: clay and sand
• Altitude: 50-100 mt a.s.l.
• Harvest Time: first decade of September
• Yeld: 100 quintals per hectare
• Vinification: soft pressing, cold fermentation of the must flower
• Aging: autoclaved, long second fermentation, 4 months on fine lees and 2 months in bottle
• Alcohol content: 12%
• Characteristics: bright straw yellow colour with subtle and persistent perlage. Rich and intense aroma with fruity notes enriched by fresh floral sensation. Textured, pleasant and distinct fresh fruity notes.
