Manufacturer: La Cappuccina

Format : 0.75l

“Campo Buri”, from the name of the noble Buri family, former owner of the estate. Concentrated ruby ​​red. On the nose the soft sensations blend with those of small fruits, and with those spicy of pepper, cloves and vanilla. With aging it acquires complexity. Excellent with grilled or roasted red meats, and aged cheeses.

La Cappuccina 90% Carménère - 10% Oseleta La Cappuccina 750 ml 1500 ml 3000 ml La Cappuccina Barrique La Cappuccina Serve at 18 ° -20 ° C

“Campo Buri”, from the name of the ancient Buri family
owner of the fund. Here Carmenère (ancient clone
Veneto del Cabernet Franc) and Oseleta (ancient and rare grape variety
native Veronese) meet to give a result
of the finest value. Concentrated ruby ​​red. On the nose
the herbaceous sensations blend with those of children
fruits, and with those spiced with pepper, cloves and
vanilla. With aging it acquires complexity.
Excellent with grilled or roasted red meats, game
and aged cheeses.
Vines
Carmenère 90% and Oseleta 10% approximately in the vineyards of
property.
Vineyard
Guyot and spurred cordon system with a density of
5,400 vines / ha and a yield of about 45 hl / ha. Basalt soil
lava of volcanic origin. In the foothills, exhibition
southeast. Age of the vines 25 years.
Production technique
Obtained from the Carmenère vine and a small percentage of Oseleta, the two grapes are harvested separately for distinct ripening times, pressed and de-stemmed.
Fermentation and maceration for thirty to forty days
with peaks of maximum temperatures of 28 ° C.
Malolactic fermentation. Elevation in oak barrels
of 225 liters for about 15 months. Refinement in bottle for
one year.
Organoleptic characteristics
Color: concentrated ruby ​​red
Perfume: on the nose the herbaceous sensations blend with
those of small fruits, blackcurrant and blueberry, and with those
spiced with pepper, cloves and vanilla.
Taste: balanced on the palate with ripe tannins and persistent finish. Alcohol content: 13.5%.
Food pairings
It goes well with grilled, roasted and red meats
on the spit, with game and aged cheeses.
Regional recipe: guinea fowl roll from the Val
d’Alpone, spit of bronze dindetta.
Service
18-19 ° C in red wine glasses of great structure.