Manufacturer: La Cappuccina

Garganega in purity from the vineyard behind Villa Buri, the historic headquarters of the company, in via San Brizio. Aging in 500-liter oak barrels completes the typical aromas of Garganega with delicate hints of vanilla, acacia honey, and a ripe fruity complex that makes it warm, full and sometimes balsamic. Grande Soave della Valle d’Alpone, rich, structured, of an intense straw yellow color with golden hues.

100% Garganega La Cappuccina 750 ml La Cappuccina Tonneaux La Cappuccina Serve at 10 ° -12 ° C

Garganega in purity from the vineyard behind Villa Buri, headquarters
historic company, in via San Brizio. The refinement in
500 l oak carats completes the typical aromas of
Garganega with delicate hints of vanilla, acacia honey,
and a ripe fruity complex that makes it warm, full
and sometimes balsamic. Great Soave from the Alpone Valley,
rich, structured, with an intense straw yellow color
with golden shades.
Grape variety
100% Garganega produced in its own vineyards.
Vineyard
Guyot system with a density of 5,400 vines / ha and a yield of
about 50 hl / ha. Lava basalt soil of volcanic origin.
In the foothills, south-east facing. Age of the vines over 25
years.
Production technique
Selection of the best Garganega grapes, de-stemmed, macerated
on the skins, softly pressed. Fermentation in
500 liter oak barrels. Ripening for seven to eight
months on its own yeasts in partly new and partly from
second step. Bottle aging for at least
ten months.
Organoleptic characteristics
Color: intense yellow with golden reflections.
Bouquet: ample, notes of wild flowers stand out
they blend with the fruity and ripe ones of apple and plum.
Hints of acacia honey and vanilla complete the spectrum
aromatic.
Taste: full, enveloping, lively and concentrated, it is done
appreciate for a comforting length.
Alcoholic content: 13%.
Food pairings
Excellent with fish first courses prepared with vegetables,
legume soups, fish, crustaceans, white and red meats
grilled and soft cheeses.
Regional recipe: sea bass from the Venetian lagoon e
oysters, marinated spider crabs and scallops au gratin.
Service
12 ° C in white wine glasses of considerable complexity.