Its name "Selva Capuzza" finds in this reference (Capuzza: Hood) the indication of its particular position.

The grapes are handpicked in 20 kg crates and brought to the cellar, where they are gently pressed.

The entire vinification process takes place in steel tanks to protect and enhance the typical characteristics of the grape variety, known for its austerity.

It is bottled at the beginning of the spring season and then aged for several months in the cellar, where it waits to achieve the balance in which the grape mitigates its exuberance and reaches that balance between sapidity and freshness that make this wine a unique expression of this territory.

In the early summer, it still appears nervous, linear, still before blossoming into what will be its true identity, which it will reach at the end of the heat, a year after the harvest.

At the beginning of the autumn mists, its vigor will finally be expressed in a more generous breadth of aromas that, although always delicate, will be balanced between minerality and fruitiness (citrus, peach...). Vegetal hints, sometimes of sage, will be noticed.
The taste is the most important expressive component of this wine: the sapidity made fragrant by its freshness, the breadth and vibrant warmth that make it unique in its ability to harmonize with food without being overly intrusive but emphasizing and enhancing the dishes it accompanies.
It can mature for several years, revealing itself more and surprising.
The first vintage was produced in 1983.
Over the years, it has been awarded by major competitions and has received continuous recognition from the most credible and prestigious wine guides.
The success that honors us the most is the one received from its devoted enthusiasts who, over these years, have encouraged us to increasingly perfect its production, urging us to remain faithful and respectful of the characteristics of the grape variety and the territory.