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Originally an architect, Fernanda Cappello , became very fascinated and inspired in the 70s by the charming, individual and robust landscape that she discovered in the Friuli area. Driven by her enthusiasm, she started the winemaking adventure and not without success ; today, 2017, she produces top quality wines. And she has not finished learning; her passion, competence and professionalism are growing. Together with the important contribution of important experts, who are proud of her work as an energetic winemaker, and love for the profession. The luck goes further, Cappello recently opened a brand new wine bar in Friuli.
Fernanda's estate consists of 135 hectares of flat land, of which 126 hectares are planted with grapes. Two hectares are forest and the rest of her estate consists of buildings and "forgotten vegetables". Seen from above, you can say that the vineyards are located in the middle of the 'Magredi' , also called the Italian steppe . the area lies between two rivers, the Cellina and the Meduna river. The riverbeds merge into stone deserts, and that area is the Magredi. In the magredi four different landscapes can be distinguished: the actual riverbed, higher valleys that are overgrown with all kinds of vegetation, the riverbed/edges where a sand-covering vegetation has developed and the parts that are partly used for wine growing and agriculture. Cappello also grows its own vegetables here.
'Claps', also called Magredi stones. Magredo means 'poor land ' so dry and land m and little water - this is due to the stones - which makes the landscape in summer sometimes reminiscent of the extremely dry areas in the south of Italy or the continental Steppe of Eastern Europe. It is inevitably the stones (in Friuli they are called ' claps' ) which are the most characteristic of 'Magredi' and which give the exceptional uniqueness of the Friulian area its name. The 'claps' are sometimes so big, almost the size of pumpkins. Water is impenetrable, so grapes have difficulty getting water from the soil through the stony layer to ripen their fruit. Stony, rocky subsoil covered with a top layer of fertile soil. Loose ' claps' can be found everywhere in the vineyards. They sometimes make it difficult for the vines, but they also give character to the grapes: in the form of 'minerality'. The stones enrich the fruit with minerals, which gives special aromas to wines from Friuli. Fernanda Cappello has incorporated the shape of a stylised stone into her logo to give her wines the Friouli symbolism.
The character of the grapes is also due to another natural aspect; the Alpine breeze of Val Tramontina . A 'breeze from the Alps' which creates a kind of 'micro-climate' by cooling the vineyards with cooling air. The area is quite dry and warm, but because of this 'breeze from the Alps' it is climatologically perfect to produce healthy grapes. It is thanks to the Alps that healthy ripe grapes can be harvested, despite the fact that the annual rainfall is nil. The Alpine breeze ventilates the vineyards. The difference in temperature, which characterizes Friuli, contributes to the intensity of the aromas. Perhaps nice to know: There is a Climatological index (Huglin), which allows you to gain knowledge about whether a certain area is suitable for cultivating grapes for wine production. In the case of Friuli, Huglin indicates that its climate is similar to the wine-producing areas Napa Valley (United States), Languedoc & Bordeaux (France) and the Italian areas Verona and Trentino .
The cellar is the heart of the company , the place where the grapes become wine, where wine becomes a true taste experience. The cellar works with modern technologies ; temperature-controlled steel tanks, machines for working the grapes and treating the wine, advanced instruments to control and supervise every stage of the process. Together with her team, consisting of herself and two wine technicians Fabio Coser and Enea de Ponte , they produce great white and red wines. Fernanda Cappello makes both white and red wines.
The white grapes are harvested mechanically in the morning. They are then cooled to a low temperature where they ferment at a controlled temperature of 17-18°C in stainless steel tanks. The wine then remains on its yeasts 'sur lie' for at least 6 months, to obtain optimum aromas. The red grapes are fermented under temperature-controlled conditions and then matured in stainless steel and briefly in oak barrels.
Tenuta Fernanda Cappello, Friuli, Italië
Click here for the wine techniqueTenuta Fernanda Cappello, Friuli, Italië
Click here for the wine techniqueTenuta Fernanda Cappello, Friuli, Italië
Click here for the wine technique