Selva Capuzza Garda Dunant

Tasting Notes Selva Capuzza Garda Dunant

The nose offers fresh red fruit, reminiscent of cranberries and red cherry, and aromas of dried herbs. The fresh, fruity character is reflected in the wine's light structure, modest tannins, light body, and fresh acidity. The finish has a slightly licorice-like quality. Light ruby red color.

Wine & Food Pairing

Selva Capuzzi Garda Dunant pairs well with carpaccio, antipasti, steak tartare, white meat, and poultry.

Additional Information

This juicy fruit bomb is a special blend of Groppello (70%), Barbera (10%), Sangiovese (10%), and Marzemino (10%).

The Selva Capuzza estate, located four kilometers south of Lake Garda, is owned by the Formentini family. The estate offers a wide range of activities: there is a restaurant in the old 13th-century manor house, apartments in another manor house and a converted old barn, abundant nature with a great diversity of flora and fauna, and of course, the winery and vineyards.

Biodiversity is strongly promoted on the estate, and they work in a way that, while not organically certified, goes much further in the Formentinis' conviction. They believe that every producer must find their own ecological balance, primarily depending on the geographical location. In the case of Selva Capuzza, this means, for example, that since 2010 they have not used any herbicides, all electricity is generated naturally, and the wine is bottled in lighter-than-usual bottles.

The vineyards are located in a natural amphitheater, 5 minutes south of Lake Garda. They are an average of 60 meters above the level of Lake Garda, which means there is always wind. This ensures that the vineyards are naturally cooled and, if necessary, blown dry. The soils consist mainly of clay mixed with medium and large stones left behind by the glaciers that were there during the last ice age.

The estate falls within three appellations, all of which are produced: Lugana, San Martino della Battaglia, and Garda. The wines are made in a very natural way under the guidance of winemaker Luca Formentini. Only local grapes are used: Turbiana and Tuchì for white, and Gropello, Sangiovese, Barbera, and Marzemino for red.

They do not aim for high yields per hectare, which results in wines that are delightfully juicy and concentrated, with great finesse. Excellent all-round meal companions! An Italian guide aptly wrote: 'Their wines have an emotional approach, besides the technical and professional side'.