I asked everyone at the fair, and the reaction was certainly less incredulous than it was a few years ago. I may even be able to add a few capped wines before the end of the year.
I took my producer of Falanghina from the Campi Flegrei, who just graduated from enology school and is completely open-minded, to talk to my producer who is already using screwcaps ( who is from the Alto Adige; the two ends of the peninsula, in other words) at Vinitaly so they could compare notes. One of the problems is getting the bottles, as there's so little demand in Italy; the other is that most of the smaller producers in Italy own their own bottling lines, so they have to buy the special head for their line. I also mention the question of reduction, just so they'll look into it.
I love the fact that when I open my capped dry Muscat every bottle tastes the same; and how strange it is that that should be remarkable.
