Where Lazio and Umbria contend the clay marl, in the shape of lovely hills, in the district of the town of Orte, province of Viterbo, born noble red wines by the austere and complex structure.
It is here, in 1870, Giocondo Scapigliati, son of Giovan Battista, planted the first vineyard on Petignanetto hill: a delicious hill from Orte following the slight rise of the winding road Amerina, before it reaches Amelia, in Umbria.
With Alberico, Guilio and Romolo, sons of Giocondo, in the '40s vineyards reach its present day and in the family, for the first time, the vineyard is named: Vigna de' Canti (Vineyard of Songs). This title has also given its name to the family wine. This name is not random, but rather fully expresses the spirit of the family, always a lover of beautiful singing, good food and especially good wine.
With Ennio and Enrico, sons of Romolo and Lucia Fortuna, in the 60's, began the cultivation of the barbera grape, with amazing results both in culture and in winemaking . Thereafter "La Barbera" is the Red Wine of Scapigliati Family.
In the 90's it's the turn for me and my son Niccolò. To my father Enrico I owe my skills of winemaker, but above all the love for the vineyard. With him we have replanted new clones of Barbera, Cabernet Sauvignon and Cabernet Franc. To my mother Loreta I owe perseverance, tenacity and diligence: essential skills to the winegrover. In 2009 I planted two small vineyards with Merlot and Sangiovese . The form of plant is the greek tree with settoncia.
The recovery and the rediscovery of ancient modes and format of inplant, as precisely the greek tree, are motivated by the continuous excellence winemaking, enhancing the culture and tradition of viticulture. The Scapigliati are winegrowers for 150 years!

What I really bealive: the Wine is made in Vineyard...God willing!
It is up to man to cultivate it, cure it, but especially, love it. My wines are:

VIGNA de' CANTI,   SCAPICOLLO,   PETIGNANETTO

The small number of treatments - non-systemic - in the vineyard, the convinced and conscious use of some biodynamic methods, both in cultivation and in wine-making, raise the criteria of production of SCAPIGLIATI wines, beyond the most rigid of organic regulate. The values of the main wine parameters are such as to allow, in the cellar, a very moderate use of sulfur dioxide. Wine is pleasure and, in moderation, healthiness.
The fermentation takes place without the addition of selected yeasts and enzymes or, worse yet, acids. The wine, in my cellar, not designed around a table, and so much the less you build, I trust and believe blindly in the genius loci. The initiating and the completion of the fermentation are guaranteed by only indigenous yeasts. The control of the temperature is assured by micro fermentation of crushed grapes (max 5-7 quintals for tank) and the numerous daily plunging. The fermentation takes place at floating cap, with a duration not less than 10 days, depending on the vintage, it can last up to 20. After fermentation you start the ripening process for a period of at least 16 months, first in steel (AISI 316) and then in bottle. The malolactic fermentation develops in stainless steel (AISI 316).
In the cellar practices are planned at least 3 decants for the first year after the harvest, in accordance with the lunar cycles. I do not use barrique. Barrique no thanks!

The soil characteristics, exposure to South - South East, the average altitude (180 meters a.s.l.) and the considerable slope (20-25%), make the Petignanetto hill the ideal place for growing grapes.
The clayey, neutral soil (pH 7.5), the nature of sedimentary dating back to the pleistocene and miocene eras, allow high concentrations of glycerin in wines that makes them round and harmonious. The vines are grown on spurred cordon and guyot, arranged in rittochino. One exception is made up of two small vineyards to greek tree, planted in 2009, arranged in settoncia. The planting density is about 5500 to 6000 stumps per hectare. The production does not normally exceed 25-30 quintals per hectare. The vineyards have an average age of 12 years, if you do not consider the old vines of barbera which exceed 50 years.
On the hill of Petignanetto, in my vineyards, it is banned from ever using chemical fertilizers. They are used periodically only those of an organic nature, jointly with the practice of green manure.

Difficult for me, without factiousness, describe this wine. I was born, I am and I will be barberista forever. It 's my top of the line, my Barbera. Rich, really intense from imposing structure with tobacco scents chocolate and wild mint.

It 's my Bordeaux blend: Cabernet without compromise. Frank, intense and spicy, with floral and herbaceous notes typical that give it the identity of a real Cabernet. It equipped with a good alcohol content and a high content of glycerin, a feature typical of all my wines.

The name is very significant. Do you imagine where are planted the grapevines from which is made this wine? 2015 is the first of Scapicollo. Hot, alcoholic and good tannins. Unique scents: rose and wildflowers.