La Cappuccina Az. Agr.

The quest for ever greater quality has led to carry out all of the different phases of wine production - from the vine to the bottling line - according to Organic Farming precepts since 1985, under the supervision of BIOS, a Veneto-based Certification Institute. This type of cultivation forbids the use of chemical fertilizers, weed-killers and pesticides in order to guarantee healthier, more natural wines, whilst at the same time conserving the environment. Extreme attention to quality: new pruning systems, intensifying planting density and reducing the pro-hectare grape yield, grassing between the rows, organic fertilization, use of natural substances such as copper and sulphur. The will to experiment and explore the potentiality of the Garganega grape, the “progenitress” of Soave which here dominates the vineyards (at about 70%). The first steps along this new path were taken in 1985 (after the frost of that year and the consequent necessity to replant a part of the vineyard) with the introduction of other white varieties: first of all, Trebbiano di Soave, then Sauvignon and also red varieties, once cultivated, such as Corvina, Cabernet Sauvignon, Merlot, Carménère (an ancient clone of Cabernet Franc) and Oseléta (a rare local and ancient variety).