Capichera
VT 2024
Autres années :
2023| Dénomination | IGT Isola dei Nuraghi |
|---|---|
| Titre alcoolique | 14.5% par volume |
| Zone | Sardinia (Italy) |
| Cépages | 100% Vermentino |
| Vieillissement | Ageing of 6–8 months in barriques and barrels, followed by ageing in bottle before release. |
| Autres années | 2023 |
- Grape variety and vintage: 100% Vermentino, late harvest 2023, 0.75 l bottle
- Vinification: 4-week fermentation in stainless steel at 16–18 °C, aged 6–8 months in French oak
- Aromatic profile: notes of orange blossom, lemon, aromatic herbs, lavender and citrus honey
- Taste and finish: dry and enveloping, rich and fleshy structure, long and velvety finish
- Pairings: lobster, lightly seared tuna, blue cheeses, spicy Asian cuisine
Description
What kind of wine it is
Capichera VT Late Harvest is a white wine paying homage to Sardinia and expressing the character of the Isola dei Nuraghi area. Made from Vermentino grapes, it appears a crystal-clear straw yellow with slight golden highlights. The bouquet is intense and layered, marked by distinct notes of orange blossom, lemon, aromatic herbs, wisteria, lavender, liquorice and citrus honey. On the palate, it is enveloping, maintaining a lively and warm sip, with a rich and fleshy texture. The finish is long and caressing, supported by a great lingering aftertaste that precisely echoes the citrus and honey notes detected on the nose.
Where it comes from
It originates in Gallura, in Arzachena. The hillside vineyards, between 120 and 250 metres above sea level, benefit from a targeted east-west exposure. The typical Gallura soil, formed from granite disintegration, is sandy, rocky and well-drained. These specific pedoclimatic conditions allow for a Vermentino capable of developing remarkable aromatic concentration, while preserving the essential flavour definition needed for a balanced wine.
How it is produced
The production process begins with a precise late harvest, a fundamental step to maximise the concentration and intensity of the Vermentino grapes' aromas. After gentle pressing, the must undergoes fermentation in stainless steel tanks at a controlled temperature for four weeks, thus ensuring the preservation of the primary aromatic components. Subsequently, the wine matures for a period of six to eight months in French oak barrels, a crucial phase to impart greater structural breadth to the wine. The cycle concludes with an appropriate bottle ageing before release to the market, essential for blending the warm component with the honeyed softness.
History and Curiosities
Capichera VT is a true tribute to the Sardinian sun. This Isola dei Nuraghi IGT holds the distinction of being the first Vermentino in the world to be aged in barrique. The late harvest gives the wine an extraordinary aromatic concentration, enhancing its complex notes. Multi-award-winning with 94 points from James Suckling and Tre Stelle Oro Veronelli 2023, it elevates Sardinian winemaking tradition.
Note de dégustation
Parfum
Couleur
Goût
Servir à :
10 - 12 °C
Longévité :
10 - 15 years
- Année de création: 1975
- Oenologue: Marco Lostia
- Bouteilles produites: 250.000
- Hectares: 50
| Nom | Capichera VT 2024 |
|---|---|
| Type | White dessert wine dessert wine |
| Dénomination | Isola dei Nuraghi IGT |
| Millésime | 2024 |
| Teneur en alcool | 14.5% par volume |
| Cépages | 100% Vermentino |
| Pays | Italy |
| Région | Sardinia |
| Fournisseur | Capichera |
| Histoire | History and Curiosities Capichera VT is a true tribute to the Sardinian sun. This Isola dei Nuraghi IGT holds the distinction of being the first Vermentino in the world to be aged in barrique. The late harvest gives the wine an extraordinary aromatic concentration, enhancing its complex notes. Multi-award-winning with 94 points from James Suckling and Tre Stelle Oro Veronelli 2023, it elevates Sardinian winemaking tradition. |
| Origine | Arzachena (SS), Gallura, Sardegna |
| Climat | Exposure and altitude: east-west, 120 m a.s.l. |
| Composition du sol | Typical of Gallura, originating from granitic weathering (sandy, rocky), well-drained |
| Système de culture | Espalier |
| Température de fermentation | 16–18 °C |
| Fermentation | 4 weeks |
| Technique de production | Fermentation in stainless steel tanks at 16–18 °C for 4 weeks; ageing for 6–8 months in barriques and French oak barrels; bottle ageing |
| Vinification | Soft pressing; fermentation in stainless steel tanks at 16–18 °C for 4 weeks; partial fermentation and ageing in barriques and French oak barrels for 6–8 months, then bottle ageing before release. |
| Vieillissement | Ageing of 6–8 months in barriques and barrels, followed by ageing in bottle before release. |
| Allergènes | Contient des sulfites |