La Cappuccina
La Cappuccina is considered an organic pioneer and has been regarded as one of Italy's leading producers of organic wine since 1985.
The Tessari family began growing grapes at La Cappuccina in 1890. 111 acres surround the family villa located at Costalunga di Monteforte d’Alpone in the Soave DOC production zone near Verona. The vineyard was once home to an ancient chapel used by Franciscan friars. The Tessari family’s deep commitment to making Soave from the highest quality grapes possible is evident in the patriarch, Lorenzo, who has cultivated grapes his entire life. The family also includes his two sons, Pier Antonio, a trained enologist, and Sisto, a professional agronomist. Both are assisted by their sister, Elena, who oversees the office administration and the logistics.
The Tessari family explains that the remarkable quality of the La Cappuccina wines results from “making our wines at the vineyard.” All cultivation practices at La Cappuccina conform to the rules of biological organic viticulture, as established and regulated by Italian law. However, the family goes beyond these requirements to ensure that their wines demonstrate the character of the soil and the microclimate and their influence on every wine from La Cappuccina.
Soave is one of the most attractive names imaginable for an Italian wine. Had it not already existed, a public relations firm might well have created its wine and ensured that wine’s fortunes by coining such an evocative name. Perhaps because it is centuries old, the origin of the name is not certain.
There are two theories. The first links Soave’s name to the 13th-century Italian poet Dante Alighieri, author of the Divine Comedy and a great friend of the lord of Verona, Cangrande della Scala. The second refers to Romeo tasting the wine after a tryst with Juliet: “’ Soave,’ he says to the servant who brought him the goblet - but then he could just as well be talking about one of Juliet’s kisses….”
La Cappuccina also makes red wines with Cabernet family varieties, Carmenere, Merlot, and Oseleta.
Property: La Cappuccina
Region: Veneto
Total Property Size: 45 ha / 111 acres
Owners: Tessari Family
Wine Area: Soave DOC
Total Vineyard: 43 ha/ 106 acres
Established: 1890
Province: Verona
Years Planted: 1970/1975
First Traded: 1988 by Pietro and Sisto
Township: Monteforte d’Alpone
Years Replanted: 1988, 90, 92, 97
Enologist: Pier Antonio Tessari
Elevation: 91 - 121 mt/ 300 - 400 ft asl
Yield per Vine: 2.5 kg / 5.5 lb
Agronomist: Sisto Tessari
Managers: Sisto/Pier Antonio/Elena Tessari
Soil: Volcanic alluvial
Density: 1,415 - 2,225 vines / acre
Cellar Capacity: 6,500 hl/ 171,711 gal
Training: Cordon/Pergola Veronese
Total Production: 37,500 cases
Harvesting: Manual
VILLA BURI L.T., METODO CLASSICO BRUT MILLESIMATO
Villa Buri L.T. is not just a wine; it's a tribute to their father, Lorenzo Tessari. His passion for nature and respect for the environment have been the guiding principles, and Lorenzo’s kids have poured that same dedication into every bottle of Villa Buri L.T.
GRAPES: 100% Garganega
PRODUCTION
Vinification and maturation: whole bunch and soft pressing. Cool and static decantation of the must and fermentation at a controlled temperature for 10 days. Fermentation in stainless steel tanks at a temperature of 16 °C/60 °F. Tirage in late spring. Aging on its lees in bottles for 10 years. Disgorging and bottling in late Spring 2021.
DESCRIPTION
Harvest of the best Garganega bunches, picked at the end of August. Avory yellow color with bright tones. Lively, fine, and persistent. Scents of bread, walnuts, and wildflowers. The sapid flavor is fully balanced and accompanied by an intense and elegant minerality. Excellent with vegetables and fish, perfect with seafood. Great start, aperitivo.
ALC. BY VOL: 12.5%
SOAVE DOC
GRAPES: 100% Garganega
PRODUCTION
The wine is produced from Garganega grapes, harvested at the end of September, and carefully selected to ensure that only ripe and healthy grapes are used. These are destemmed, macerated on the skins, and pressed softly. The must undergoes cold, static settling and is then fermented at controlled temperatures. The wine matures on its lees for about six months in stainless steel tanks, followed by assemblage and bottling.
DESCRIPTION
The nose has delicate aromatics, notes of flowers, and hints of green apple, pear, and pineapple. This wine is well structured with a fresh almond finish. It is the perfect alternative for many occasions, sitting between Chardonnay and Pinot Grigio. Soave DOC is excellent as an aperitivo before lunch or dinner or paired with fish and seafood, hors d’oeuvres, salami, cheese, and pasta dishes.
ALC. BY VOL: 12%
SAN BRIZIO, SOAVE CLASSICO SUPERIORE DOC - SINGLE VINEYARD
GRAPES: 100% Garganega
PRODUCTION
To make this wine, only the very finest Garganega grapes are hand-picked, destemmed, macerated on their skins, and then gently pressed. Fermentation and maceration of the wine on its lees (for 7-8 months) take place in oak barrels (500 lt/ 132 gal), some of which are new and some are a year old. The wine is then aged in a bottle for at least ten months.
DESCRIPTION
San Brizio is a bright lemon and lemon flower on the nose. This wine is full-bodied, with lemon curd and light honey flavors on an ultra-smooth palate. It has good supporting acidity and a long finish. San Brizio is excellent with vegetable-based pasta or rice dishes, bean soups, fish, seafood, grilled meats, or soft cheeses.
ALC. BY VOL: 12.5%
ARZIMO, RECIOTO DI SOAVE DOCG
The name “Arzimo” comes from the local dialect and means “a small bunch.”
GRAPES: 100% Garganega
CLASSIFICATION, FERMENTATION, AGING
The “Arzimo”, are small bunches of Garganega grapes with the highest sugar levels. They are picked by hand and placed in small, slatted wooden crates (with only one layer of grapes per case) and then stored in dry, well-ventilated rooms known as “fruttao.” This process results in the progressive dehydration of the grapes as well as an increase in their sugars. Once fermented, these extra sugars will give a higher level of alcohol and greater structure in the finished wine. In mid-February (a long-standing family tradition on Valentine’s Day), the now semi-dried grapes are pressed softly and their must is left to ferment and mature on the lees in Allier oak barrels for a full fifteen months. The wine is then given at least a year’s bottle aging before release.
DESCRIPTION
Arzimo is golden yellow with faint amber highlights. The nose reveals sweet nuances of honey, flowers, candied fruit, vanilla, and apricots, along with the typical and very elegant touch of complexity contributed by noble rot. The palate is full, velvety, medium-sweet, with fresh acidity counterbalancing its moderately high level of alcohol. Enjoy with all desserts, blue cheeses, or goose liver paté.
ALC. BY VOL: 14%
BASALTIK SAUVIGNON, VENETO IGT
GRAPE: 100% Sauvignon
PRODUCTION
The grapes are harvested during the first ten days of September. This is done by passing through the vineyards several times to pick the bunches when they are at optimal ripeness. Picking takes place during the coolest part of the day to enhance the grapes’ fresh varietal aromas. The subsequent de-stemming, maceration on the skins, and soft pressing of the grapes are followed by cold settling and temperature-controlled fermentation. The wine is then aged on its lees in stainless steel tanks for around six months.
DESCRIPTION
This Sauvignon is a bright straw yellow. The wine has multifaceted aromas of tropical green citrus fruits, flowers, ripe grapefruit, bright passion fruit, and nectarines. Basaltik Sauvignon is full-bodied yet lively on the palate, with excellent balance, length, and minerality. This wine is perfect with fish-based hors d’oeuvres, pasta, and risotto with spicy sauces. In addition, La Cauppuccina’s Basaltik Sauvignon suits grilled white meats, goats milk cheese or seafood. Also, we suggest trying it with asparagus and artichoke dishes.
ALC. BY VOL: 12.5%
MADEGO, VENETO IGT
GRAPES: 80% Cabernet Sauvignon, 10% Merlot, 10% Carmenere (Cabernet Franc)
PRODUCTION
The various grape varieties, which ripen at different times, are harvested separately, destemmed, and pressed. They are then fermented on their skins for 15 - 20 days, with peak temperatures of 28°C/ 82°F. After undergoing malolactic fermentation, the wine is aged for 7 - 8 months in large casks (1,500 L / 396 gal) to achieve greater elegance, but without sacrificing fruit and freshness. Madego is given at least 3 months of bottle aging.
DESCRIPTION
Madego has an intense ruby-red color with flashing purple hues. Notes of rich redberries, ripe plums, and a touch of chocolate on the nose lead into a warm, round and velvety palate finishing with a hint of spice and fine tannins. Madego is perfect with barbecued meats, grilled steak, roast beef with herbs, liver and onions, as well as moderately matured cheeses. Try it also with an arugula salad topped with shaved Grana Padano.
ALC. BY VOL: 12.5%
CAMPO BURI, ROSSO VENETO IGT
GRAPES: 90% Carmenere (Cabernet Franc), 10% Oseleta
PRODUCTION
Campo Buri is made from Carmenère (a clone of Cabernet Franc) and a small percentage of Oseleta. Each grape variety is harvested according to its different ripening periods. The fruit is then destemmed and crushed. Fermentation and maceration on the skins for 30 - 40 days follow, with a maximum temperature of 28°C/ 82°F. After the malolactic fermentation, the wine is aged for 14 months in new barrique and at least a year in a bottle.
DESCRIPTION
A good vein of juicy black currant runs through this lightly spiced, fruity red. Firm and fruity on the finish and a pleasant, easy drinker, Campo Buri is an excellent match for grilled or roasted red meats, game, and mature cheeses.
ALC. BY VOL: 12.5%
Explore Veneto: Soave Classico
The Soave Classico zone is a hilly area in the Soave DOC east of Soave town that extends to Monteforte d'Alpone and Montecchia di Crosara. The area's volcanic soil is made of pure basaltic lava, which is unique in Northern Italy. It is well-suited for growing white wine such as Garganega. The DOC was granted in Soave in 1948.
La Cappuccina crafts wines that embody the purity of nature and the soul of their land, delivering each note and nuance with organic integrity from their family to your glass. A truly eco-friendly, sustainable, organic, biodiverse ecosystem that transcends from their home into your glass.
