Cà ed Balos farmstead
Our company stems from the union of Cà ed Balos, established in 2006, which grows vineyards to produce high quality Moscato d’Asti, Dolcetto d’Alba and Langhe Favorita and Dacapo, established in 1997, which widens the range to include Barbera d’ Asti e Nizza, Grignolino, Ruchè and Pinot Nero.
Our work is precious; it enhances the relationship between man and vines, based on respect of tradition and habits employed in this territory.
We decided to produce a limited number of bottles to guarantee the same quality in every single bottle and a trustworthy product that will never let down.
Our main desire is to deliver value to our customers, wrapping them in a unique tasting experience satisfying the most demanding palates and those who care most about sustainability of the environment and their health.
Our goal is to minimize the use of chemicals and pesticides as we believe that agriculture should be bio-sustainable, for this reason we have started to convert to organic agriculture.
To maintain and increase the fertility of the soil, starting from 2014 we began employing the green manure method. Seeding in spring and fall the species desired we confer vitality and fertility in the soil, improving the quality on a biological, physical and chemical level.
In this way we limit the presence of parasites, reduce greenhouse gas effects capturing the carbon dioxide present in the air and we protect the soil from erosion.
Green manure seeding
By using high-tech equipment we reduce the use of water and pesticides protecting the environment as well as your health, without giving up on aromas and tastes that are typical of our terroir.We rigorously hand pick the clusters.
When planting a new vineyard it is very important to consider the materials that will be employed to have special respect to environmental impact, the materials that will be used, their durability and the eventual option to recycle. For this reason, for the newly planted vineyards, we chose steel, an inert material, light and resistant and that most important of all, can be reused when planting vineyards in the future.
Hand picking the clusters
Dacapo was founded in 1997 by Dino Riccomagno and Paolo Dania, two friends, colleagues from the wine trade with a desire to focus on wine with finesse, elegance and authenticity. They bought, in that year, an old farmhouse located in Agliano Terme, which is among the best Barbera crus of Piedmont.
The farmhouse was restored, maintaining the old cellar for aging the wine in barrique, tonneau or barrel and a new cellar was built under the hill behind the house.
The idea was to produce a wine different from those made to suit the so-called ‘International taste’, wine increasingly homogeneous, almost without heart.
Paolo and Dino believed in the personality of a wine and therefore decided to focus on terroir, searching to utilize the full potential of the vineyards of Agliano Terme.
The vineyards are cultivated in a natural way, without fertilizer and forced growing, with low yield per hectare, thus protecting the fruit of nature, picked up in the harvest. In these twenty years besides the Barbera d’Asti DOCG, new wines have been added, Barbera d’Asti Superiore Valrionda, Nizza DOCG, and two other native wine varieties, Grignolino d’Asti DOC and Ruchè di Castagnole Monferrato DOCG.
Originally, the vineyards surface was only two hectares, now Dacapo has extended to 7.5 hectares.
The yearly production is around 40,000 bottles, of which 40% sold in the domestic market and 60% exported, mainly in EU markets.
Every bottle is made with grapes coming from the Estate.
Last year, after 20 years of the foundation, a new project started, and in May 2017, for the anniversary, Dacapo merged with another winery based in the Langhe: Cà ed Balos.
Cà ed Balos is an aged farmstead surrounded by vineyards with an outstanding view of the Alps, located in Castiglione Tinella, the core zone for the production of Moscato d’Asti.
The old farm was refurbished in the nineties by Giovanni and Renata keeping the original structure, style and building materials.
In the early nineties, after their daughter Cristina was born, they decided to move away from the city and search for a house in the Langhe. At Ca’ ed Balos they found their place.
The following years were very challenging and busy, renovating the farmstead while still maintaining the original structure and materials, and then starting to cultivate the vines next to the house. It was then that the idea of starting a wine project began growing in their minds.
As the years went by, Cà ed Balos added new parcels to the property. These new vineyards are located in Mango areas. By the end of 2007, they owned more than 6 hectares (15 acres) of vineyards, and once Renata had extended the property, she decided to produce their own wine.
The first Moscato d’Asti was produced in 2008: 3000 bottles made from a selection of our grapes, based on terroir, exposition and aromatic bouquet.
The following year, Cà ed Balos produced also Langhe Favorita; in 2012, the first harvest of Dolcetto d’Alba was done, and in 2013, they produced their first Dorè, a passito wine made from Moscato grapes.
During recent years, Cà ed Balos proudly received several International awards.
Recently Cà ed Balos started the conversion to organic agriculture, committing to Dacapo philosophy.
Over the years, Renata pursued knowledge and built personal expertise in grape-growing and winemaking attending numerous courses in pruning, wine tasting and winemaking. She researched and selected advanced technologies and techniques for vine management.
By using high-tech equipment, Cà ed Balos reduces the use of water protecting the environment as well as your health, without giving up on aromas and tastes that are typical of the Langhe terroir.
This merge will enable Dacapo to offer a wider range of wines, such as Dolcetto d’Alba DOC, Moscato d’Asti DOCG and Passito of Moscato. The winery will be revamped soon and enlarged too.
To preserve value on the market the new venture will keep both brands as today.
Dacapo-Cà ed Balos’ main desire is to deliver value to customers, wrapping them in a unique tasting experience satisfying the most demanding palates and those who care most about sustainability of the environment and their health.