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.

 Nebbiolo 100%
Surface of the vineyards: 0.7 Ha
Soil: calcareous and clayish.
Vineyards: located in Serralunga d’Alba, guyot growing system, south/south-west facing exposure, altitude 330 mt. s.l.m.
Harvest: cluster thinning in July and hand crafted harvest in October.
Wine making process: after destemming, warm skin maceration process follows, alcoholic fermentation takes place in steel tank with floating cap at a controlled temperature. Then the wine is aged for 2 years in oak barrels where the malolactic fermentation is naturally completed. Finally the wine is bottled without cold stabilization. The wine remains
one year in bottle before being released on the market.