It’s not just about farming.

it’s about the environment, it’s about people’s long term health.

It’s even about making better wine.

It’s Summer time at La CAPPUCCINA in the SAN BRIZIO vineryard.

A new course, one of a kind, will open in October for the students of the University of Padua: it is the “Master of Science” in “Sustainable Agriculture”, in English, recognized by the University of Padua and University of Georgia in the United States. Graduates will be able to add a double degree  in their curriculum: Italian and American.

Recently I visited LA CAPPUCCINA Winery in Soave in the Veneto, which happened to coincide with their 30th anniversary since going organic. This doesn’t seem like such a big deal these days with so many wineries going organic, biodynamic or sustainable, but thirty years ago this was an anomaly and they were harbingers of a major change in grape-growing and wine production.

Soave wine La CAPPUCCINA & sea food

A rich menù to celebrate together and to taste fresh sea food matched with our  Soave-based wines:

VILLA BURI LT Brut Millesimato 

Tartar di asparagi verdi con capesante grigliate e code di gamberi

Tartar of green asparagus with grilled scallops and prawns

Arzimo & organic Cheers

When it’s time to celebrate we usually prepare a big cake that was when we celebrated the 30° Anniversary of Organic farming.

And of course, we have a very sweet tradition and, at the same time, this is our suggestion to match it with a dessert wine, such as  ARZIMO.

It is now thirty years since we made the decision to give shape to our great dream, to embark on the road, then almost unknown, of Organic Agriculture.
It was 1985, and the wine you could not even call it Wine Organic wine from grapes grown with organic farming methods.