Tomasso Cappa

Tommaso Cappa emerges as a compelling new voice in the esteemed Dogliani wine region of Piedmont, Italy, embodying a winemaking philosophy deeply rooted in passion, dedication, and profound respect for nature. A talented young enology graduate, Tommaso, alongside his supportive parents, meticulously acquired a charming small farmhouse and an adjacent 40-year-old vineyard in the picturesque, serene hamlet of Valdibà, Dogliani. This exceptional vineyard, perched at approximately 370 meters altitude with an optimal west exposure and rich marly soil, is cultivated entirely by hand. His unwavering commitment to organic viticulture means absolutely no chemical herbicides or systemic fertilizers are ever used, fostering a vibrant, healthy ecosystem.

Tommaso passionately defines his exquisite creations as "artisanal wines from organically grown grapes," emphasizing a deeply minimalist approach in the cellar that allows the fruit's true character to shine. His flagship Dogliani DOCG wines, crafted exclusively from 100% Dolcetto grapes, undergo a natural, spontaneous fermentation in steel for about 17 days, often utilizing almost entirely whole clusters to capture the grape's authentic expression. With a remarkably limited production of only about 1700 bottles per vintage, these meticulously cared-for wines are then aged for a year in small, exhausted barrels, a process that beautifully enhances their inherent complexity and elegance. Beyond Dolcetto, Tommaso also cultivates and produces an expressive Nebbiolo (marketed under "Commaso Tappa"), further showcasing his dedication to crafting truly terroir-driven Piedmontese wines that vividly narrate the unique, authentic story of the Dogliani hills and the spirit of a dedicated, young winemaker.