In 1971 Arnaldo Caprai, a successful textile businessman, bought the Val di Maggio estate to fulfill his dream of producing his own wine. He started off with only five hectares. As time went by he believed more and more in the great potential of the local varieties and most of all in Sagrantino. In 1988 his son Marco Caprai started managing the winery and with his passion and determination gave the necessary impetus to the production of top quality wines. Since 1991 huge investments are driven into the acquisition of new vineyards, scientific research and technological innovation.
Sagrantino, from which this wine is produced, is a highly tannic grape, perhaps the most appropriate to match meals succulent as this braised pork created by Chef Li Dong. This strong and bold wine makes this dish even more delightful.