Cuvee JPR Brut Metodo Classico Millesimato
Tendril: Pinot Nero 80% - Chardonnay 20%
Surface of the vineyards: 0.5 Ha
Soil: calcareous and clayish.
Vineyards: the vineyard is located in Castagnole Monferrato, grown in guyot system. Exposition is West. Altitude 230-240 mt. a.s.l.
Harvest: cluster thinning in July and August. Hand crafted harvest at the end of August, early September.
Wine making process: soft pressing and next the addition of selected yeast to start alcoholic fermentation. After the fermentation, the racking and the filtration follow. The wine is then bottled with the crown cap and bidule. There is a refining contact with the yeasts for 36 months before degorgement. Then the addition of the liqueur de expedition and the sealing with the cork and the wire cage.
Characteristics: golden yellow colour, soft mousse, fine and persistent perlage. Elegant wine which combines the characteristics of more aged sparkling wine with fresh scents of yeasts and bread crust and fruity and pleasant aromas of vanilla, honey and dried fruits.
Tasting temperatures: 6/8° C
Food arrangements: excellent as aperitif and paired with any fish dish. Outstanding with black risotto with sepia or fondue with truffles.
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Grignolino d’Asti d.o.c.
Tendril: Grignolino 100%
Surface of the vineyards: 0.5 Ha
Soil: calcareous, clayish and partly sandy.
Vineyards: vineyards are located in Agliano Terme. Grown in guyot system. Exposition is South, South–East. 5000 Stumps per hectare.
Harvest: cluster thinning in July and hand crafted harvest starting late September beginning of October.
Wine making process: after destemming and pressing, skin maceration process follows for 6 days. Fermentation is at controlled temperature (27/28°C) . The marc is then separated from the wine which is placed in steel tank, where the malolactic fermentation at controlled temperature takes place (20°C). The wine decants till the following spring when it is finally bottled. It will then remain at least 4 months to age in bottle, before starting distribution.
Characteristics: ruby red, with flowery and delicate scents of oriental spices, fresh and dry, lightly tannic and persistent tinge of almond.
Tasting temperatures: 16/18° C
Food arrangements: it is perfectly paired with delicate appetizers, spicy salami, eggs, soups, risotto, fresh pasta, ravioli, poultry, grilled meat and fresh cheeses. Due to its spicy scents it is often paired also with fish dishes.
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Majoli - Ruchè di Castagnole Monferrato d.o.c.g.
Tendril: Ruchè 100%
Surface of the vineyards: 1.0 Ha
Soil: calcareous and clayish.
Vineyards: the vineyards are located in the village of Castagnole Monferrato. Ruchè is an ancient variety, a slightly aromatic grape produced in a very restricted area. Growing system is guyot and the exposition of the vineyards is south. Altitude is 230-240 mt. a.s.l.
Harvest: grape thinning in July and August and harvest carried out manually in small boxes, during the month of September.
Wine making process: after destemming and pressing, skin maceration process follows for 10 days. Fermentation is at controlled temperature (22/24 °C) with addition of selected yeasts. In November the marc is separated from the wine which is placed in steel tank, where the malolactic fermentation at controlled temperature takes place (20°C). The wine is then left to decant for 6 months till the following spring and then filtered and bottled. Then it ages in bottle for 4 months, before distribution, to give the best expression of the very special terroir.
Characteristics: ruby red with garnet reflections. Intense and persistent aromas of rose hip, violet and strawberry, spicy and aromatic with hints of pepper in the finish. Good body, warm, harmonic, well balanced, pleasantly soft.
Tasting temperatures: 16/18° C
Food arrangements: it is best with blue and seasoned cheese, ravioli. It is excellent with red meat, especially with stew, and roasted meat and also with dishes prepared with spices, such as curry and mustard.
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Sanbastiàn – Barbera d’Asti d.o.c.g.
Tendril: Barbera d’Asti 100%
Surface of the vineyards: 1.0 Ha
Soil: calcareous, clayish and slightly sandy.
Vineyards: the vineyards are located in Agliano Terme, grown in guyot system, exposition South, South-East, altitude from 220 to 250 mt. a.s.l.
Harvest: grape thinning in July/August . Handcrafted harvest in small boxes in October.
Wine making process: after destemming and pressing, skin maceration process follows for 10 days. Fermentation is at controlled temperature (27/28°C) with addition of selected yeasts. The marc is separated from the wine which is placed in steel tank, where the malolactic fermentation at controlled temperature takes place (20°C). The wine is then left to decant till the following spring and finally bottled in early summer. Then it will remain to age in bottle for six months before distribution.
Characteristics: bright ruby red colour with purple reflections, elegant with hints raspberry, blackberry and strawberry. Very fruity and fresh, it is well balanced between acidity and tannin, with a good and pleasant structure. Good persistence and vinous finish.
Tasting temperatures: 14/16° C
Food arrangements: it matches perfectly with a risotto, agnolotti, pasta, braised beef and cheese. Perfect with "Bagna Cauda" and season's vegetables.
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Valrionda – Barbera d’Asti d.o.c.g.
Tendril: Barbera d’Asti 100%
Surface of the vineyards: 0.5 Ha
Soil: marlstone, clayish and partly sandy.
Vineyards: the vineyard is located in Agliano Terme, grown in guyot system. Exposition is South-East. Altitude 200-220 mt. a.s.l.
Harvest: cluster thinning in July and hand crafted harvest in October.
Wine making process: after destemming and pressing, we follow the submerged cap method of maceration for 15 days. Fermentation is at controlled temperature (27/28°C) with addition of indigenous yeasts. After the alcoholic fermentation, the wine is transferred in a oak barrel of 25 Hl where the malolactic fermentation process takes place. The wine will remain in the barrel for at least 12 months. Finally, after bottling, the wine will remain in
bottle to age for additional 6 months before distribution.
Characteristics: intense garnet red with typical purple reflections. Complex with aromas of plum, and red berries, and scents of tobacco and cocoa. Velvety, full body, well balanced, deep wine with long persistence.
Tasting temperatures: 16/18° C
Food arrangements: perfectly paired with risotto, ravioli and pasta. Excellent with meat with sauces and seasoned cheeses.
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Vigna dacapo Barbera d’Asti Nizza d.o.c.g.
Tendril: Barbera 100%
Surface of the vineyards: 1.23 Ha
Soil: marlstone, calcareous, clayish, partly sandy.
Vineyards: the vineyard Dacapo is located in Agliano Terme, grown in guyot system. It is an officially recognized and appreciated Cru. Exposition is South-East. Altitude 200-220 mt. a.s.l.
Harvest: cluster thinning in July and hand crafted harvest in October.
Wine making process: after destemming and pressing, skin maceration process follows for 30 days. Fermentation is at controlled temperature (27/28° C) with addition of indigenous yeasts. After the alcoholic fermentation, the wine
is transferred in barrique. Here the malolactic fermentation process takes place. The wine remains in barrique for at least 12 months. In case of Riserva, the number of months will be 18. Bottling is made without filtering. Finally the wine remains in bottle to age for additional 6 months before distribution.
Characteristics: intense garnet red with typical purple reflections. Ethereal and complex with scents of plum, tobacco, licorice and cinnamon. Full body and well balanced, deep and with long persistence with a lightly spicy finish.
Tasting temperatures: 18° C
Food arrangements: perfectly paired with dishes with truffles. Excellent with meat with sauces, stews and game.
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Cantacucco - Piemonte Pinot Nero d.o.c.
Tendril: Pinot Nero 90% - Nebbiolo 10%
Surface of the vineyards: 0.5 Ha
Soil: calcareous and clayish.
Vineyards: the vineyard is located in Castagnole Monferrato, grown in guyot system. Exposition is West. Altitude 220-230 mt. a.s.l.
Harvest: cluster thinning in July and August, hand crafted harvest in September.
Wine making process: after destemming and pressing, skin maceration process follows for 10 days. Fermentation is at controlled temperature (27/28°C) with addition of indigenous yeasts. After the alcoholic fermentation, the wine
is transferred in steel tank where the malolactic fermentation takes place. The wine will then be transferred in barrique, where it will remain for at least 12 months. The bottling is carried out without filtering the wine. The wine remains in bottle for aging for additional 6 months before distribution.
Characteristics: intense garnet red with typical purple reflections. Complex with aromas of black and red berries, scents of vanilla and pepper. Velvety and elegant, full body, well balanced, with soft tannins.
Tasting temperatures: 18 °C
Food arrangements: it is a wine for all meals. Perfectly paired with salami, eggs, soups, risotto, fresh and seasoned cheese, or with lamb and game.
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Barolo d.o.c.g.
Tendril: Nebbiolo 100%
Surface of the vineyards: 0.7 Ha
Soil: calcareous and clayish.
Vineyards: located in Serralunga d’Alba, guyot growing system, south/south-west facing exposure, altitude 330 mt. s.l.m.
Harvest: cluster thinning in July and hand crafted harvest in October.
Wine making process: after destemming, warm skin maceration process follows, alcoholic fermentation takes place in steel tank with floating cap at a controlled temperature. Then the wine is aged for 2 years in oak barrels where the malolactic fermentation is naturally completed. Finally the wine is bottled without cold stabilization. The wine remains
one year in bottle before being released on the market.
Characteristics: lightly colored varying from ruby red to garnet when young, reaching a more orange or brick color when aged. Our Barolo reminds of ripe strawberries, roses, violets, and has a wide range of complex aromas: including dark fruit, mocha, chocolate, menthol, cinnamon, licorice, camphor, tobacco.
Tasting temperatures: 18-20 °C
Food arrangements: It is ideal to be paired with dishes high in proteins and fat, especially red meat dishes, roasted meat, heavy pastas, creamy risottos, and hard cheeses, enhancing an excellent dining experience.
Wine tasting
If you want to come taste our wines at Dacapo Winery, please contact us to communicate the date of your arrival and to coordinate on the details of your visit. Please contact us at: renata.bonacina@dacapo.it.
