Since 1890, the Tessari family has been producing wine at the La Cappuccina estate in Costalunga di Monteforte d’Alpone, in the Soave DOC area east of Verona. For more than a century, the estate has remained deeply connected to its territory, combining a long-standing family tradition with a constant pursuit of quality and authenticity.
The property takes its name from a beautifully restored 17th-century chapel adjoining Villa Buri-Tessari, once used by Capuchin friars as a place of worship. This historic building is the estate’s most distinctive architectural feature, and its silhouette has become the winery’s emblem, symbolizing the bond between heritage, culture, and landscape.
Today, La Cappuccina is managed by the fourth generation of the Tessari family. Sisto, an agronomist with a degree from the University of Padua, oversees vineyard management and export markets; Pietro, an oenologist trained at the Conegliano School of Winemaking, is responsible for cellar operations; and Elena, with a degree in Economics and Business, manages marketing and public relations. Their complementary skills reflect the legacy passed down by their father Lorenzo and grandfather Attilio Tessari.
In pursuit of ever-greater quality, the estate made a pioneering decision in 1985 to adopt organic principles throughout every phase of wine production, from the vineyard to bottling. This long-term commitment has positioned La Cappuccina among the pioneers of organic viticulture in Italy and established it as one of the country’s leading organic wine producers.
In the vineyards, agronomic practices are designed to enhance biodiversity and maintain natural balance. Grass cover between the rows, the traditional practice of green manure through the sowing of legumes and flowering plants, and organic fertilization all contribute to healthier soils. Only natural substances such as copper and sulfur are used as fungicides, encouraging the presence of pollinating insects like bees and beneficial species such as ladybirds.
These sustainable practices result in grapes naturally richer in polyphenols, proteins, and mineral salts, forming the foundation for wines of purity, vitality, and expressive character.
Environmental responsibility continues in the cellar, where sulfur dioxide is used only in minimal quantities to prevent oxidation. A state-of-the-art filtration system operates without additives or inert substances, while wastewater is treated through eco-compatible phytodepuration techniques. Bottling follows the lunar calendar, and finished wines are stored in a naturally conditioned underground cellar.
Sustainability also extends to packaging choices. Estate brochures are printed exclusively on recycled paper, lighter bottles are used to reduce CO₂ emissions by at least 20 percent, and a fully integrated recycling system ensures responsible use of glass, plastic, and paper. At La Cappuccina, respect for the environment is not a concept, but a guiding principle reflected in every bottle.
