Caposaldo Sparkling Peach
Perfect on its own, or with light desserts such as pastries, sorbet or fresh fruit.
Critical AcclaimAll Vintages
Caposaldo was created in honor of the Roman Empire’s most famous racing horse of the Circus Maximus. Competing for an astounding 24 years and winning 1,500 of his over 4,000 races this horse gained the favor of Emperor Nero, who anointed the horse “Caposaldo”. In today’s modern world the classic icon of the horse still resonates as a symbol of superior achievement and quality. Standing as a benchmark of classic Italian wines from select regions of Italy, Caposaldo blends the best of a family / hand crafted artisanal approach to wine making with modern quality standards and techniques.
The Caposaldo product line includes a handcrafted Pinot Grigio and Chianti, as well as a Prosecco; all are reference points of Italian wine and values you can count on. Caposaldo; the Modern Italian Classic.
A term typically reserved for Champagne and Sparkling Wines, non-vintage or simply “NV” on a label indicates a blend of finished wines from different vintages (years of harvest). To make non-vintage Champagne, typically the current year’s harvest (in other words, the current vintage) forms the base of the blend. Finished wines from previous years, called “vins de reserve” are blended in at approximately 10-50% of the total volume in order to achieve the flavor, complexity, body and acidity for the desired house style. A tiny proportion of Champagnes are made from a single vintage.
There are also some very large production still wines that may not claim one particular vintage. This would be at the discretion of the winemaker’s goals for character of the final wine.
Producing every style of wine and with great success, the Veneto is one of the most multi-faceted wine regions of Italy.
Veneto's appellation called Valpolicella (meaning “valley of cellars” in Italian) is a series of north to south valleys and is the source of the region’s best red wine with the same name. Valpolicella—the wine—is juicy, spicy, tart and packed full of red cherry flavors. Corvina makes up the backbone of the blend with Rondinella, Molinara, Croatina and others playing supporting roles. Amarone, a dry red, and Recioto, a sweet wine, follow the same blending patterns but are made from grapes left to dry for a few months before pressing. The drying process results in intense, full-bodied, heady and often, quite cerebral wines.
Soave, based on the indigenous Garganega grape, is the famous white here—made ultra popular in the 1970s at a time when quantity was more important than quality. Today one can find great values on whites from Soave, making it a perfect choice as an everyday sipper! But the more recent local, increased focus on low yields and high quality winemaking in the original Soave zone, now called Soave Classico, gives the real gems of the area. A fine Soave Classico will exhibit a round palate full of flavors such as ripe pear, yellow peach, melon or orange zest and have smoky and floral aromas and a sapid, fresh, mineral-driven finish.