CAPODOLCE
Moscato di Sardegna DOC Dolce
CLASSIFICATION
Moscato di Sardegna DOC Dolce
GRAPES
Moscato 100%
MOSCATO
Vine of good vigor and productivity. It is sensitive to cryptogams. The bunch is small and compact; even berries of small size. It has a skin that, when ripe, becomes amber-yellow. The pulp is characterized by the high sugar content and a marked aroma. If cultivated on calcareous soils, it gives life to excellent dessert wines while if raised on granitic soils it is suitable for the
production of sparkling wines.
TASTING NOTES
Pale golden yellow, bright and transparent. It has intense and changing aromas ranging from white flowerssuch as broom and chamomile, to those of honey, medlar and apricot. The taste is
balanced, the alcohol is not aggressive and the good acidity allows a very pleasant drink. It has a good progression of aromas that persist for a long time.
Alcohol: 14,50% vol.
Serving Temperature: 8-10° C.
IT’S BEST ENJOYED WITH…
It loves the typical sweets of the Sardinian tradition, prepared with almond paste, dry pastry, fruit tarts. Excellent companion of cow’s cheese, pecorino and aged goats, also blue. Excellent
also with dark chocolate … Gorgeous with friends, a chat, or your own thoughts.
THE VINEYARDS OF CAPODOLCE
They are located in the hills of the Mogoro area, on calcareous-clay soils of good structure. The climate is sub/arid with mild winters and very hot summers, mitigated by the salty mistral
wind. The average annual rainfall is 500 mm. The harvest takes place in the second ten days of September, after a slight withering on the plant; it is manual, with mashing of the grapes within
a few hours of harvesting. The yield per hectare is 40/50 q.
VINIFICATION AND AGING
The must remains in contact with the skins for about 18 hours and then ferments at low temperature, about 16 of which is C. Fermentation is stopped to obtain a wine with a residual sugar of about 80 g/l. 15% of the wine ages in French oak barrelsfor about 2 months, while the remaining part evolves into steel. After assembly, it is left to refine for another 12 months in
steel.
BOTTLING AND DEVELOPMENT
Sterile under pressure of nitrogen. Its aromatic characteristics become more intense and stratified with the passage of time, but it is necessary that the storage conditions are optimal.
Related Products
The Nasco is a grape variety we can find in the southern part of the island and is highly appreciated for its quality, to the point of being considered one of the most important wines of Sardinia since the late 1800s, during the Vienna World Exposition. Its name is believed to come from the Latin term “nuscus,” which means moss, indicating a distinctive olfactory detail. It is a medium-vigor grape variety with semi-clustered and scattered bunches. The grapes typically ripen between the third decade of September and the first decade of October.
Cannonau di Sardegna – Denominazione di
Origine Controllata
Mellanie H –
For a first experience with Capodolce, I was pretty happy. It’s got a lot of character without being too heavy or complex. Definitely something I’d reach for again, whether I’m having a casual evening or something a little more special.
[...]Cristine –
So I tried Capodolce for the first time yesterday, and I have to say, I was pretty impressed! Right when I poured it, the deep ruby color stood out.
[...]It’s smooth, but there’s enough structure to keep it interesting