The vineyards are located in the Monteforte d'Alpone region, in the heart of the historic Soave Classico zone, where the vines thrive in fertile soils characterized by volcanic tuff. Garganega grapes are harvested manually in two stages, carefully selecting the healthiest and most mature grapes. Harvesting takes place in two distinct phases to achieve different degrees of ripeness. Vinification takes place in the following stages: destemming, cold maceration of the must with the skins, gentle pneumatic pressing, decanting of the resulting must, and fermentation in French barriques. This is followed by eight months of aging in used barriques to preserve the natural and elegant primary aromas of Allier oak "sur lie" with regular "batonnage." This important process helps enhance the quality and flavors of the Capitel Croce.
The nose unfolds a delicate bouquet that combines stimulating aromas of grapefruit, vanilla, passion fruit, and yellow apple, followed by lavender flowers, wisteria, and mineral notes. On the palate, the Capitel Croce is very balanced, possessing excellent freshness and richness and power. A full-bodied wine with length and complexity. Delicate flavors of honey, peach, and pear. The subtle, long finish completes this white wine. Delicious with fish, shellfish, and white meat.
