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La Cappuccina

CARMENOS

  GRAPES: 50% CARMENERE, 50% OSELETA

                       

The Wine: Carmenos is made of Made 50% Carmenère and 50% Oseleta grapes, produced only from the very best vintages. The finest Carmenère and Oseleta grapes are selected from the estate’s vineyards, and are then left to dry for three months. After destemming and gentle pressing, cold maceration takes place for two days, followed by temperature-controlled fermentation and maceration with natural yeasts for the next 40 days. Maturation takes place in stainless steel, with the wine remaining on its lees for six months. It is then given at least a further six months’ bottle ageing before release on the market.

Tasting Notes:Carmenos has an intense, deep, red color. This wine is elegant and harmonious, with rich black cherry, plum, and chocolate notes. The fruity sensations on the nose carry through onto the intriguingly sweet palate. The finish is long and faintly spicy. This sweet wine, or vino da meditazione, goes particularly well with desserts (pastries in particular); it is also delicious with dark chocolate. Carmenos is particularly recommended with chocolate cake and spiced “Mora della Val d’Alpone” cherries. 

PASSITO “ARZIMO”

  GRAPES: 100% GARGANEGA

                       
 

The Wine: Certified organic method in grape production. “Arzimo” in the local dialect means ‘small bunch’ and, in fact, only the best bunches of Garganega grapes, with the highest sugar concentration, are used to make this top-quality wine. The grapes are carefully handpicked and placed in small wooden boxes that are stored in dry, well-ventilated areas called “fruttai”. This process results in the progressive dehydration of the grapes due to the evaporation of the water content and an increase in their sugars: these, once fermented, will guarantee a higher alcoholic level and more structure to the finished wine. In mid-February and more specifically on Valentine’s Day, according to Tessari’s family tradition, the now semi-dried grapes are softly pressed and the must is allowed to age on the lees in Allier oak barriques for about 15 months. An additional year in bottle guarantees the perfect refinement to this outstanding wine.

Tasting Notes: This elegant dessert or “meditation” wine seduces with its golden yellow color with delicate amber highlights. Sweet aromas of honey, flowers, candied fruit, vanilla and apricot introduce a full, velvety and medium-sweet palate. Its fresh acidity perfectly counterbalances its fairly high alcoholic concentration. The fruit on the palate gently echoes the olfactory perceptions. An ideal way to end a meal and delight honored guests, especially if paired with desserts, petit fours, aged cheeses or foie gras. 

CAMPO BURI

  GRAPES: 90% CARMENERE, 10% OSELETA

                       
 

The Wine: Certified organic method in grape production. Campo Buri is made of Made 90% Carmenère (a clone of Cabernet Franc) and 10% Oseleta, each grape variety is harvested separately given their different ripening periods, then destemmed and crushed. Fermentation and maceration on the skins for 30-40 days follows, with a maximum temperature of 82°F. After the malolactic fermentation with natural yeasts, the wine is aged for around fourteen months in new French oak barriques, and then for at least another year in bottles before being released on the market.

Tasting Notes:Campo Buri has an intense and concentrated ruby-red color. It displays herbaceous notes that blend with suggestions of berry fruits (black currants and blueberry) and spicy hints (pepper, cloves and vanilla). Campo Buri offers well-balanced fruit on the palate, with ripe tannins and a very long finish. It is an excellent match for grilled or roasted red meats, wild game and aged cheeses. 

GARGANEGA “SAN BRIZIO”

  GRAPES:100% GARGANEGA

 

The Wine: This wine is made with only the finest Garganega grapes grown in the family vineyard named “San Brizio”. They macerate on the skins before being softly pressed. The aging process of the wine takes place on the lees in new and one-year-old oak barrels for about 7-8 months. It is then refined in bottle for at least 10 months before being released on the market.

Tasting Notes: Deep yellow in color with golden highlights, this elegant white wine offers fragrant notes of wild flowers and ripe apples with hints of honey and vanilla which add to its structure even greater complexity. Rich, concentrated and mouth-filling without losing its freshness and persistency. An excellent choice for seafood and vegetable creations, foie gras, aged cheese and grilled white meat. 

SOAVE

 GRAPES: 100% GARGANEGA

                       
 

The Wine: Certified organic method used in grape production.This Soave is made of 100% Garganega grapes harvested at the end of September and carefully selected. They macerate on the skins before being softly pressed. The must undergoes the fermentation process with natural yeasts at a controlled temperature. The wine rests on its lees for about six months in stainless steel tanks to achieve its typical fragrance and freshness.

Tasting Notes: La Cappuccina Soave has a bright straw yellow color. Floral notes open to a delicate scent of almond. Dry, well-structured and delicately fruity, with a hint of almond on the finish which is typical of Garganega based wines. Perfect as an aperitif, it matches greatly light appetizers, foie gras, aged cheeses, fish and vegetable soups, pastas with light sauces as well as grilled seafood.