Participant Route USA

Dacapo Società Agricola Erre di Erre s.r.l.

Strada Brosia, 26, 12053 Castiglione Tinella (CN)
Italy
Telephone +39 0141 964921
Fax +39 0141 964126
info@dacapo.it

Hall map

ProWein 2018 hall map (Hall 15): stand D61

Fairground map

ProWein 2018 fairground map: Hall 15

Contact

Renata Bonacina

Owner

Phone
3357091570

Email
salesoffice@dacapo.it

Import-/Exportguide

Exhibitor Categories

  • 02  Exporter
  • 02.03  USA
  • 02.03.16  Kansas

Kansas

  • 02  Exporter
  • 02.03  USA
  • 02.03.24  Missouri

Missouri

  • 02  Exporter
  • 02.03  USA
  • 02.03.27  North Carolina

North Carolina

  • 02  Exporter
  • 02.03  USA
  • 02.03.43  Texas

Texas

  • 02  Exporter
  • 02.03  USA
  • 02.03.45  Virginia

Virginia

Our range of products

Product categories

  • 01  Wines (according to cultivable areas)
  • 01.01  Europe
  • 01.01.09  Italy
  • 01.01.09.13  Piemont
  • 02  SPARKLING WINES
  • 02.01  Fruit-flavoured sparkling wine

Fruit-flavoured sparkling wine

Our products

Product category: Piemont

Barbera d'Asti Nizza DOCG - Vigna Dacapo

Tendril: Barbera 100%
Surface of the vineyards: 1 Ha
Soil: marlstone, calcareous, clayish, partly sandy.
Vineyards: the vineyard Dacapo is located in Agliano Terme, grown in guyot system.
It is an officially recognized and appreciated Cru. Exposition is South-East.
Altitude 200-220 mt. a.s.l. The soil is calcareous, clayish and slightly sandy.
Harvest: cluster thinning in July and hand crafted harvest in October.
Wine making process: after destemming and pressing, skin maceration process follows for 30 days. Fermentation is at controlled temperature (27/28°C) with addition of indigenous selected yeasts. After the alcoholic fermentation, the wine is transferred without the use of pumps in barrique. Here the malolactic fermentation process takes place. The wine will remain in barrique for at least 12 months. Bottling is made without filtering. Finally the wine remain in bottle to age for additional 6 months before distribution.
Characteristics: intense garnet red with typical purple reflections. Ethereal and complex with scents of plum, tobacco, licorice and cinnamon. Full body and well balanced, deep and with long persistence with a lightly spicy finish.
Tasting temperatures: 18 °C
Food arrangements: perfectly paired with dishes with truffles. Excellent with meat with sauces, stews and game.: perfectly paired with dishes with truffles. Excellent with meat with sauces, stews and game.

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Product category: Piemont

Barbera d’Asti DOCG Superiore - Valrionda

Tendril: Barbera d’Asti 100%
Surface of the vineyards: 2 Ha
Soil: marlstone, clayish and partly sandy.
Vineyards: the vineyard is located in Agliano Terme, grown in guyot system. Exposition is South-East. Altitude 200-220 mt. a.s.l.
Harvest: cluster thinning in July and hand crafted harvest in October.
Wine making process: after destemming and pressing, we follow the submerged cap method of maceration for 15 days. Fermentation is at controlled temperature (27/28°C) with addition of indigenous selected yeasts. After the alcoholic fermentation, the wine is transferred in a big barrel of French Allier of 25 Hl where the malolactic fermentation process takes place. The wine will remain in the barrel for at least 12 months. Finally, after bottling, the wine will remain in
bottle to age for additional 6 months before distribution.
Characteristics: intense garnet red with typical purple reflections. Complex with aromas of plum, and red berries, and scents of tobacco and cocoa. Velvety, full body, well balanced, deep wine with long persistence.
Tasting temperatures: 16-18 °C
Food arrangements: perfectly paired with risotto, ravioli and pasta. Excellent with meat with sauces and seasoned cheeses.

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Company news

Date

Topic

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Feb 18, 2018

Dacapo - Cà ed Balos: Langhe and Monferrato united...

Dacapo was founded in 1997 by Dino Riccomagno and Paolo Dania, two friends, colleagues from the wine trade with a desire to focus on wine different from those made to suit the so-called ‘International taste’, wine increasingly homogeneous, almost without heart. The vineyards are cultivated in a natural way, without fertilizer and forced growing, with low yield per hectare.

Last year, after 20 years of the foundation, a new project started, and in May 2017, for the anniversary, Dacapo merged with another winery based in the Langhe: Cà ed Balos.

Cà ed Balos is an aged farmstead, surrounded by vineyards with an outstanding view of the Alps, located in Castiglione Tinella, the core zone for the production of Moscato d’Asti and refurbished in the nineties by Giovanni and Renata keeping the original structure, style and building materials. They started wine production with Moscato d’Asti in 2008,and progressively widened the product portfolio.

This merge will enable the new entity to offer a wide range of wines from both Langhe and Monferrato. To preserve value on the market the new venture will keep both brands as today.

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About us

Company details

Our company stems from the union of Cà ed Balos, established in 2006, which grows vineyards to produce high quality Moscato d’Asti, Dolcetto d’Alba and Langhe Favorita and Dacapo, established in 1997, which widens the range to include Barbera d’ Asti e Nizza, Grignolino, Ruchè and Pinot Nero.

Our work is precious; it enhances the relationship between man and vines, based on respect of tradition and habits employed in this territory.

The winery
We decided to produce a limited number of bottles to guarantee the same quality in every single bottle and a trustworthy product that will never let down.

Our main desire is to deliver value to our customers, wrapping them in a unique tasting experience satisfying the most demanding palates and those who care most about sustainability of the environment and their health.

Our goal
Our goal is to minimize the use of chemicals and pesticides as we believe that agriculture should be bio-sustainable, for this reason we have started to convert to organic agriculture.
To maintain and increase the fertility of the soil, starting from 2014 we began employing the green manure method. Seeding in spring and fall the species desired we confer vitality and fertility in the soil, improving the quality on a biological, physical and chemical level.
In this way we limit the presence of parasites, reduce greenhouse gas effects capturing the carbon dioxide present in the air and we protect the soil from erosion.

By using high-tech equipment we reduce the use of water and pesticides protecting the environment as well as your health, without giving up on aromas and tastes that are typical of our terroir.We rigorously hand pick the clusters.

When planting a new vineyard it is very important to consider the materials that will be employed to have special respect to environmental impact, the materials that will be used, their durability and the eventual option to recycle. For this reason, for the newly planted vineyards, we chose steel, an inert material, light and resistant and that most important of all, can be reused when planting vineyards in the future.

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Company data

Foundation

1997