Azienda agricola Giancarlo Capra

COMPANY DATA PRESENTED FOR THE PAST EDITIONS OF CRITICAL WINE IN GENOA AND MILAN.manufacturer's name / company name: Farm Goat GiancarloStreet Address: 47 LeonottiPostal Code: 14046Location: Mombaruzzo (AT)Province: AstiPhone: 349-4010593 0141-77146Fax: 0141-77146E-mail: info@vinicapra.itWebsite: www.vinicapra.itOwner: Giancarlo CapraPossibility to visit the farm (yes or no; if yes specify which days): yes, weekends by appointmentAny accommodation (type and n ° seats):Total cultivated area (ha): 5 TotalVineyard area: 5 HectaresOther crops (such as):Any products purchased: Winesland ownership (if a party rental, specify the extension): They are all my property and my familyWinemaker or winery manager (if adviser, please): NoResponsible agronomist or agricultural run (if adviser, please): Nopermanent workers (indicate number): Noseasonal workers (indicate number): For the harvest my family (wife and children)of employment contract type used for permanent workers:of employment contract type used for seasonal workers:recourse to temporary work (yes or no, frequency): Noproduced wines (Name and cru or fancy name): Barbera, Dolcetto, Cortese, Freisa, Moscato, BrachettoTotal number of bottles produced (on average): 2000 the rest is sold in bulkRetail sales (specify yes or no): YesSale in the medium and / or large-scale distribution (specify yes or no and if you like chains): NoTotal sales last year (only wine sales and direct sales): 7,000A brief history: The mine is a small farm, which has always vinified from 3 generations in their wines which were then and are sold directly to private consumers, who have always been the company's final customers.Still follow the traditional vineyard cultivation methods with organic fertilization and limited use of chemicals.My principles and ideals of the manufacturer: The return to traditional wine-making methods, (in particular the long maceration), now abandoned and replaced by modern winemakers, from the most varied machines and chemistry, in essence, the industrialization of the winemaking process. The goal is to return to get the wine as little manipulation as possible during the processing steps in the cellar, simple wines but retain their natural characteristics and the typical diversity of the territories where they are produced, from "normal" flavors but authentic, wines to drink more than to meditate, wines for everyday consumption.My opinion on the use of GMOs: Absolutely negative