In the charming hamlet of Valdibà in Dogliani, nestled between the borders that caress the renowned denominations of Dogliani and Barolo in Monforte, lies the cellar of Tommaso Cappa, a true oenological gem. With just one hectare of vineyard dedicated to Dolcetto, Tommaso embraces a biodynamic approach where the land is treated with respect and every vineyard operation is carried out manually. This talented young winemaker has traveled the world, gaining experience in prestigious wineries from Patagonia to Chile, passing through Tuscany, before returning to Piedmont where he began a career at Ceretto, where he still works as a vineyard foreman, responsible for research and biodynamics.
Accompanied by his partner Agnese, a professional architect, Tommaso has transformed the ancient vineyard surrounding his grandparents' house into an open-air laboratory. Without a predefined business plan, but guided by passion and a desire to valorize the territory and indigenous grape varieties, they embarked on vinicultural experiments that led to the production of their first Dogliani in the 2021 vintage.
In the heart of the Tommaso Cappa cellar, one can feel the love for tradition and the land, combined with an innovative and sustainable approach. With every sip of their wines, one can taste the freshness and unique acidity of the Dolcetto grapes that thrive in these hills. It's a story of passion, dedication, and respect for nature, echoing in every bottle that emerges from their cellars.
