Long mistaken for Coda di Volpe, Caprettone is an ancient white grape native to Campania, particularly the slopes of Mount Vesuvius. It was often considered a local synonym or biotype of other varieties until DNA profiling in the early 2000s confirmed its status as a distinct grape. Historically, Caprettone was used primarily as a blending component in Lacryma Christi del Vesuvio Bianco, but it has recently emerged from obscurity as producers explore its varietal potential. The name “Caprettone,” possibly derived from the Italian capra (goat), may refer to the grape’s tight bunches that resemble a goat’s beard.

Caprettone was officially distinguished from Coda di Volpe via DNA analysis in 2005. Though the two share morphological similarities, they are unrelated. Caprettone has no widely recognized synonyms, though it may still be mislabeled in older vineyards. Its recognition as a separate cultivar has allowed for monovarietal bottlings under IGT and DOC classifications, particularly in the Vesuvio DOC.

Caprettone thrives on the mineral-rich volcanic soils of Mount Vesuvius, where the porous terrain and abundant sunlight encourage healthy ripening. It is a relatively low-yielding variety with good acidity retention and late-season ripening. Its thick skin offers resistance to rot and some fungal diseases, making it well-suited to Vesuvius’s humid yet breezy conditions. Vines are often trained in traditional pergola vesuviana systems on terraced slopes.

Caprettone tends to ferment slowly, particularly at low temperatures, which winemakers often prefer to preserve its delicate aromatics and brisk acidity. One of the main challenges in the cellar is coaxing expression from a grape that is naturally shy on the nose—neutral yeast strains and extended lees contact are often employed to build complexity without masking the grape’s subtle character. Its thick skins and moderate phenolic load require careful pressing to avoid bitterness, especially if whole bunches are used. While stainless steel remains the default, some producers are experimenting with acacia barrels, amphorae, or concrete eggs to bring out the grape’s mineral backbone without adding overt oak influence.

Typically vinified as a dry white wine, Caprettone expresses aromatic restraint and saline precision. It tends toward subtle citrus (lemon peel, mandarin), green herbs, and flinty volcanic minerality, often with a savory, slightly bitter almond finish. Winemakers use stainless steel to preserve freshness, though a few experiment with lees ageing or amphora for added texture. The best examples are texturally rich yet linear, making them ideal companions for seafood and mozzarella di bufala.

Caprettone is currently undergoing a quiet renaissance. Once relegated to anonymity, it is now being championed by quality-minded producers in the Vesuvius area, eager to revive native grapes that speak of place. Though still rare outside Campania, it has caught the attention of sommeliers and wine writers interested in volcanic terroir wines and indigenous Italian varieties. Expect to see Caprettone increasingly featured in single-varietal bottlings, often labelled by volcanic provenance.