ABOUT CAPOLINO PERLINGIERI:

Alexia Capolino Perlingieri is from Naples; she told me: 'it was my grandfather who started [making wine]. He was a lawyer and member of the first Italian Parliament (when Italy became a Republic in 1946 and until 1963) and he had the hobby of viticulture and making wine. When he died in 1972 (and I was born) my mother continued his work. At that time she was one of the few wine producers in Campania together with Lucio Mastroberardino and Leonardo Mustilli. I am proud to say that, since babysitting was not an option in my house, I never went to school in September and October because my mother did not have anyone to leave me with, so I spent much of my childhood in Solopaca and I still have beautiful memories of that period.’ 

The Perlingieri vineyards are in Solapaca, which is near Monte Taburno, at around 300 meters above sea level. 100 % estate grown, the soil is predominately clay of partly volcanic origin with many stones. She plants at a density of around 5,000 plants per hectare, and typically picks in early September.  Yields are extremely low, around 1 1/2 tons per acre.

Their wines are and made in the cellar of a beautiful old stone house they’ve restored, not far from their vineyards, and the house is on their label. The wines are made by Alexia with evident passion and attention to detail. For example, the grapes are checked on a sorting table after being de-stemmed in order to remove leaves and bits of stem, a technique that is normal for very expensive fine wines but not at all common in this area, or at this price. 

Vinification is done at a controlled, low temperature in a stainless steel tank with no oak, no malo-lactic fermentation. The wines is aged for 7-8 months in the tank, then bottled. 

Campania is now my favorite Italian region for white wines. Yes, they make great red wines there, especially from Aglianico, but the breadth and brilliance of the whites is unique.