Wines from this Producer include: Soave, Campo Buri
Learn more about these wines below:
La Cappuccina Winery
Since 1890, the Tessari family has been making wine at its La Cappucina estate at Costalunga di Monteforte d’Alpone, in the Soave d.o.c. wine zone to the east of Verona - the romantic town of Romeo and Juliet - little more than an hour’s drive from Venice. The property takes its name from the tastefully restored 16th century chapel, annexed to Villa Buri Tessari – where Capuchin friars once worshipped - that is the property’s most striking architectural feature and whose silhouette is now the company’s logo. On the ninety-four acres of vineyards the vines grow lush amongst black lavic basalt rocks and the fine wines of La Cappucina slowly mature. All cultivation practices conform to the rules of biological organic viticulture, as established by Italian law.
The name “Campo Buri” means “Field of the Buri family”, the former owners of this plot of land. This Rosso Veneto blends Carmenère (90%), an old Veneto biotype of Cabernet Franc, and Oseleta (10%), an ancient and rare indigenous Veronese variety, to create a product of the highest quality and refinement. The medium-textured black soil of the Alpone Valley is lava basalt and the vineyards are situated at 80 meters (260 ft.) above sea level, with south-easterly exposure. The age of the vines, trained with the Guyot system, is 25 years.
Campo Buri IGT
Vinification and Maturation
Each grape variety is harvested separately given their different ripening periods, then destemmed and crushed. Fermentation and maceration on the skins for 30-40 days follows, with a maximum temperature of 28°C (82°F). After the malolactic fermentation, the wine is aged for around fourteen months in new, French oak barriques and for at least another year in bottle.
Color: rich ruby red
Bouquet: herbaceous, berry fruit, spicy pepper, cloves and vanilla
Flavor: it offers well-balanced fruit on the palate, with ripe tannins and a very long finish
Serving Suggestions: it is an excellent match for grilled or roasted red meats, game and mature cheeses
Vinification and Maturation
The wine is harvested at the end of September and carefully selected to ensure that only ripe and healthy berries are used. They are de-stemmed, 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.
Color: bright straw yellow
Bouquet: delicate, with notes of field flowers and almonds
Flavor: dry, well-structured and delicately fruity, with the typical almond note on the finish
Serving Suggestions: It is ideal as an aperitif or, thanks to its great versatility, can be enjoyed throughout a meal (except with richly flavored red meat dishes). It is excellent with fish or seafood hors d’oeuvres.