An hour South of Rome, Azienda Marco Carpineti is built high into the hillsides of Monte Lepini on the outskirts of Cori, a tiny town in Lazio that dates back to the 4th Century BC. It is here that they make wine along with a small production of olive oil.
The estate took a chance when they decided to revitalize a number as-of-then unknown grape varieties indigenous to the area and preserved over time.
It paid off. These “hidden treasures,” as the winery lovingly refers to their indigenous varieties, are now the hallmark of their success. Even their logo is a refreshed, found object, discovered in the family’s ancient palazzo.
The property has been in the Carpineti family for generations. Their proud heritage of farming and strong attachment to history and local tradition culminated in the desire to revitalize ancient and indigenous grapes with a great respect for the environment in homage to their own history and the ancient land they work.
The winery itself is on the younger side. First established in 1986, in 1994 the family made the move toward organic farming and sustainable practices throughout the vineyards and the winery.
South and southwest-facing vineyards are located in and around the surrounding areas of Capolemole, Pezze di Ninfa, and Valli San Pietro. The soil is of volcanic origin, rich with tuff stone and calcareous at its highest altitudes.
On the fields, Carpineti is rigorously organic, foregoing any type of chemical-based fertilizers or pesticides. They’ve also implemented aspects of biodynamic farming as well techniques of mixed cropping, in which grapevines and other herbs, grasses, and fruit-bearing plants are planted together and thrive in a natural symbiosis.
Marco Carpineti cultivates the following white varieties:
Bellone, L’Arciprete Bianco (a biotype of Bellone), and two types of Greco locally referred to as Greco Moro and Greco Giallo.
Black (red) varieties include: Nero Buono di Cori, Montepulciano, and Cesanese.
Metodo Classico (Champagne Method) sparkling wine made from 100% Bellone grapes, aged on the lees for a minimum of 24 months. A labor of love and persistence with a splash of utter surprise.
Distinctive notes of secondary fermentation, brioche, bread crust, and the faintest floral trace of fruit and flowers.
A blanc des noirs Metodo Classico (Champagne method) wine made from local, indigenous black (red)-grape variety Nero Buono.
It begins with a powerful red wine, aged for 30 months on the lees. The nose holds hints of citrus, mandarine trees that surround the property. The wine hits the palate with grace and vibrance, and the effervescence is elegant and long-lasting
A dry white wine made entirely from the local, indigenous grape Bellone, which thrives along the lush hillsides of the Cori province. The berries are fleshy and sturdy and the resulting wine offers an impactful nose of fruit and flowers that is at once unique and incredibly familiar. It recalls the the scent of the annual harvest that permeates the cobblestone streets of nearby towns.
A marriage of tradition and innovation, Moro is made from a long-forgotten clone of the Greco grape, known for its darker green skin. The winery revitalized and cultivated the variety to produce this dry white wine.
It is harvested in the cool hours of the morning and pressed and fermented at controlled temperatures to extract extraordinary aromas of white peach, bitter almond and a long mineral finish.
Nzù means ‘together’ in the local dialect. This wine an homage to history and collaboration of man and nat
ure. The wine is made from 100% Bellone grapes, with horse-driven carts to assist in the harvest process. The wine is whole-grape, spontaneously fermented with considerable skin contact and aged in amphora (terracotta) barrels.
The wine is deep gold and color with distinctive earthy notes from skin contact, energetic on the palate with a long, mineral finish.
A dry red wine made from a blend Montepulciano and Cesanese. The name is derived from the volcanic, tuff-rich soil. The wine is velvety and floral, with decisive violet notes.
A blend of Montepulciano, local variety Nero Buono, and a small percentage of Cesanese. The wine is grown on southwestern-facing slopes up to 350 meters above sea level.
The grapes ripen at different stages, lending balance and complexity to the assemblage. The wine is aged in a combination of small and large barrels at the winemakers discretion for 12 months.
The wine has a deep ruby red color, fresh vinous notes alongside rich, ripe berries and jam. Dry, warm, and balanced on the palate.
100% Montepulciano, plucked from steep and sun-drenched vineyards, macerated at controlled temperature for 15 days, and aged for two years in barrique barrels.
The wine is rich in extract, luscious, earthy, and and complex with a pleasant bitterness at the finish. The wine takes its name from an ancient Greek Dionysian chant. A celebration of the fruit of the vine.
100% local, indigenous red variety, Nero Buono, the wine undergoes a long maceration and aged for two years in barrique. Garnet red color, richly spiced and earthy, with a characteristic and pleasant bitterness distinctive the area.
The name Apolide translates roughly as “stateless.” The wine is deeply reflective of its terroir, and while no one knows the exact origin of the Nero Buono variety, it has certainly found its home here.
A late-harvest wine made from sun-ripened Bellone grapes, pressed delicately, fermented over a long period of time, and aged for 12 months in barrels.
The result is a richly aromatic dessert wine with notes of ripe peach, apricot, candied citrus, and toasted hazelnuts with piquant acidity and a mineral finish.
The winery is about an hour-and-a-half drive from Rome. Rent a car, or better yet, book a private driver for the day in order to relax and taste as much wine as you like, safely. Rates vary slightly based on distance, but expend to spend a minimum approximately $300 for a half-day of service.
S.P.Velletri-Anzio km14.300, 04010 Cori LT, Italy
Tel. +39 069679860
For information on guided tours and tasting visits contact the winery directly. Email Marco Carpineti
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