The Winery
The heart of Capaia is the winery, which has been built into the slope
at an altitude of 200 metres. It was erected and equipped in line with the
specifications stated by Tibor Gál, as well as with the requirements of
state-of-the-art wine-making.
The offloading station is located at the winery's highest point, under the
roof. That is where grapes are only de-stemmed and passed on
directly into fermentation tanks. For fermentation
on skins in the case of red grapes, we rely completely on wood. To be more
precise: that wood will be 150-year-old French oak, in the form of 56 fermentation
tanks, each with a capacity of 5,000 litres, or 8,000 litres, respectively.
They come equipped with temperature regulation, manufactured by Tonnellerie
Taransaud in Cognac,
whose specialists completed on site, in November 2005, what is currently
the largest wood-based fermentation plant in the world.
As a rule, red-wine grapes will be left for fermentation on skins for a
period of 25 to 30 days. White wine, our Sauvignon Blanc, will be matured
exclusively in stainless-steel tanks being six in number, with a capacity
of 8,000 litres each. For the maturing of red wines, a vat cellar with 1,500
barriques is available; these were also supplied by Taransaud.
In accordance with the château principle, our wines are pressed exclusively
from grapes grown on Capaia territory. The flagship and trademark of the
wine-growing estate is Capaia, a cuvée from the four red grape varieties
Cabernet Sauvignon, Merlot, Cabernet Franc, and Petit Verdot. The soil of
our vineyards was the decisive influence behind Blue Grove Hill, the name
of our white wine, the Sauvignon Blanc, and our second red wine, a cuvée
from Cabernet Sauvignon and Merlot.
