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,organic way, without fertilizer and forced growing, with low yield per hectare. d’Asti 100%

Surface of the vineyards: 1.0 Ha
Soil: calcareous, clayish and slightly sandy.
Vineyards: the vineyards are located in Agliano Terme, grown in guyot system, exposition South, South-East, altitude from 220 to 250 mt. a.s.l.
Harvest: grape thinning in July/August . Handcrafted harvest in small boxes in October.
Wine making process: after destemming and pressing, skin maceration process follows for 10 days. Fermentation is at controlled temperature (27/28°C) with addition of selected yeasts. The marc is separated from the wine which is placed in steel tank, where the malolactic fermentation at controlled temperature takes place (20°C). The wine is then left to decant till the following spring and finally bottled in early summer. Then it will remain to age in bottle for six months before distribution.