Capichera
VT 2023
| Denomination | IGT Isola dei Nuraghi |
|---|---|
| Size | 0,75 l |
| Alcohol content | 14.5% by volume |
| Area | Sardinia (Italy) |
| Grape varieties | 100% Vermentino |
| Aging | Ageing of 6–8 months in barriques and barrels, followed by ageing in bottle before release. |
- 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.
Awards
-
2023
94/100
James Suckling is an influential American wine critic and journalist who worked at Wine Spectator for 30 years. He left the magazine in 2010 to start his own website and guidebook (JamesSuckling.com). He specialises in Italian and Bordeaux wines.
-
2023
3One of the most prestigious wine guides in Italy.
Tasting notes
Perfume
Color
Taste
Serve at:
10 - 12 °C
Longevity:
10 - 15 years
- Start up year: 1975
- Oenologist: Marco Lostia
- Bottles produced: 250.000
- Hectares: 50
Capichera's story began in the early 20th century, when the grandfather of today's owners inherited a farm of over 50 hectares, in what is now the municipality of Arzachena, in the extreme orth of Sardinia: an area already famed for its suitability for winegrowing. In those days the vineyards produced just enough wine for the family, who lived in the town of Arzachena but liked to spend Spring at the farm at Capichera.
In the Seventies, the father of today's owners planted new vineyards of Vermentino, the typical local grape variety, and built a modern winery for the production of high quality wines.
In 1980 the first wine was sold under the Capichera label, a Vermentino radically different from those already on the market: it was richer, more fragrant, smoother, and longer-lived than other, more important wines.
In the 1980s brothers Fabrizio and Mario began to work in the winery, and although very young, invested their energy in a difficult challenge: making Capichera a leader in top quality wine production.
Today Capichera is a young winery, with its own rich history of development in quantity, and above all quality, of experimentation, innovation and progressive improvement of the products and the production and management processes.
The original 10 hectares of vineyards have become 60 today and others are being planted; production is now around 300,000 bottles, and will increase by 80% over the next few years.
The vineyards belonging to the Capichera winery are of the highest quality possible in Sardinia; this land has been well-known for centuries for its agricultural potential, which has also been confirmed by laboratory analysis. The vines are the result of scrupulous selection in Capichera and in France, by selected nursery gardens working under the supervision of the winery's own experts. Capichera's Vermentino and Carignano vineyards are - and will remain - unparalleled in quality. Read more
| Name | Capichera VT 2023 |
|---|---|
| Type | White dessert wine dessert wine |
| Denomination | Isola dei Nuraghi IGT |
| Vintage | 2023 |
| Size | 0,75 l |
| Alcohol content | 14.5% by volume |
| Grape varieties | 100% Vermentino |
| Country | Italy |
| Region | Sardinia |
| Vendor | Capichera |
| Story | 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. |
| Origin | Arzachena (SS), Gallura, Sardegna |
| Climate | Exposure and altitude: east-west, 120 m a.s.l. |
| Soil composition | Typical of Gallura, originating from granitic weathering (sandy, rocky), well-drained |
| Cultivation system | Espalier |
| Fermentation temperature | 16–18 °C |
| Fermentation | 4 weeks |
| Production technique | 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 |
| Wine making | 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. |
| Aging | Ageing of 6–8 months in barriques and barrels, followed by ageing in bottle before release. |
| Allergens | Contains sulphites |