Chardonnay 2024$325.00
Chardonnay 2024
Organic
Biodinámico
Vegan
- Bodega: The Cappuccina
- Tipología: Vino Blanco
- Variedad: 100% Chardonnay
- Ubicación del viñedo:Véneto
- Área del viñedo: 10 Ha
- Prácticas agrícolas: Biodinámicas y orgánicas
- Vinification: Las uvas se vendimian en su etapa óptima de maduración, cuando la fermentación y la maduración están a temperatura controlada. Fermentación: En tanque de acero inoxidable durante 5 meses.
- Nº de Botellas:
$325.00
The La Cappuccina winery is located in the Veneto region, which has several designations of controlled origin (DOC) and designations of controlled and guaranteed origin (DOCG). Soave is an important appellation in this region for white wines, and Valpolicella is known for its reds, including the prestigious Amarone.
La Cappuccina winery is committed to biodynamic agriculture and organic wine production. This approach highlights the connection between the land, the vine and the wine, seeking to create wines that reflect the unique character of the terroir.
1977
Foundation year
42
Hectares of vineyard
-
Bottles produced
Garganega, trebbiano, cabernet sauvignon, merlot, pinot grigio, carmenere
cultivated grapes
Biodinámica y Orgánica
viticulture
A lo que nos referimos con viticultura Biodinámica y Orgánica
The moon in relation to the earth and its sidereal cycles, the biodynamic agricultural calendar helps the farmer know the right time to prune, fertilize and harvest.
No herbicides are used and the vegetation is allowed to grow freely between the rows of the vines.
Natural fertilizers are made with animal excrement that is introduced into cow horns and buried to later dynamize them in water and apply it to the vineyard.
Organic fertilizers are used
as compost, manure and
other natural materials to enrich the soil and provide the nutrients necessary for the growth of vines.
Techniques are implemented to prevent soil erosion, such as planting vegetative covers between the rows of vines and applying minimal or no tillage practices.
During the winemaking process, chemical additives are avoided and the handling of the wine is minimized. The use of natural yeasts and the reduction of sulfites are encouraged.
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