Tommaso Cappa is a young, biodynamic winemaker based in the Valdibà hamlet of Dogliani, Piedmont, Italy, where he produces small-batch, organic wines, primarily Dogliani DOCG (Dolcetto) and Nebbiolo. Operating from a one-hectare vineyard near the San Fereolo chapel, Cappa’s winery is an artisanal gem, emphasizing manual, chemical-free practices and respect for the land. His wines, limited to ~1,600–1,700 bottles per vintage, reflect the unique terroir of Dogliani’s marly soils at ~370 meters altitude.

Background and Philosophy

• Experience: After earning an enology degree, Cappa gained global winemaking experience in Patagonia, Chile, and Tuscany before returning to Piedmont. He works as a vineyard foreman at Ceretto, overseeing biodynamic research, while managing his own project.

• Vineyard: He and his partner, Agnese (an architect), transformed an ancient Dolcetto vineyard around his grandparents’ house in Valdibà into an “open-air laboratory.” Without a formal business plan, their focus is valorizing indigenous grapes and sustainable innovation.

• Approach: Cappa’s biodynamic philosophy avoids chemical herbicides and systemic fertilizers. All vineyard work is manual, and he uses spontaneous fermentation with wild yeasts, aging wines in exhausted barrels to enhance complexity without overpowering the fruit.

Wines

• Dogliani DOCG (Dolcetto): Produced from 40-year-old vines, his Dogliani (2021, 2022 vintages) is fermented in steel for 17 days and aged for a year in small, used barrels. With ~1,600–1,700 bottles per vintage, it offers deep ruby color, cherry and violet aromas, and an elegant structure with soft tannins.

• Commaso Tappa (Nebbiolo): A limited-production (~800 bottles) Nebbiolo, balancing tannic structure with fruity richness, showcasing Valdibà’s terroir.

• Winemaking Details: Whole-cluster fermentation (without stems) preserves fruit purity. His wines are noted for freshness, acidity, and food-friendliness, ideal for Piedmontese dishes like agnolotti or braised beef.