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Capo di Stato

Wines

In the 1960s, this wine poured at state banquets in Venice, where it earned the admiration of presidents — most famously Charles de Gaulle. Its name followed naturally: Capo di Stato. Head of State. A wine, quite literally, fit for one.

Its heart is the legendary “100 Plants” vineyard, set in 1946 in the red, iron-laced clay of Venegazzù. Old clones of Cabernet Sauvignon, Merlot, Cabernet Franc, and Malbec are raised patiently — four years in cask, another in bottle — before release.

Appellation: DOC Montello Venegazzú Superiore DOC

Type: Red, dry

Blend: 70% Cabernet, 15% Merlot, 10% Cabernet Franc, 5% Malbec

About The Label
In the history of man, wine and art undoubtedly enjoy a sublime bond. In 1967 the famous Italian artist Tono Zancanaro (1906-1985) dedicated two sensual works to the elegant “Riserva” of Count Loredan which express the dual male and female soul. To his mind the “grape” (feminine) becomes “wine” (masculine). The two fused into the same essence. From that moment “Des Roses pour Madame” and “…pour Monsieur la Bombe,” become the art for the label. Later the wine was produced with only the “…pour Monsieur la Bombe” label. The “Des Roses pour Madame” label is only placed on selected bottles for particular occasions.

 

Wine Details:

Tasting Notes:
Color: Deep, powerful ruby with garnet glints.
Bouquet: Ripe blackberry and blackcurrant, toasted hazelnut, dried rose petals, musk, leather, and sweet spice.
Palate: Full-bodied and chewy, with layers of dense yet silky tannins, vibrant acidity, and a very long finish touched with licorice.
Serving Temperature: 16/18° C (60°/64° F)
Pairing: Grilled meats, wild game, flavorful pastas and risottos, aged cheeses.

Vinyard Notes:
Vineyard: The fruit is from two vineyards, the original or mother vineyard planted in 1940 and a second vineyard planted in 1990 using a selected clone of the mother vineyard.
Elevation: 90-120 meters (300-400 feet) a.s.l.
Soil: Red earth which covers conglomerates of calcareous cobblestones, porphyry and granite kneaded with clay, which is rubble coming from Piave river and the Alps erosion.

Winemaking Notes:
Vinification: The best fruit of the two vineyards is chosen and the grapes are co-fermented and macerated on the skin for 14 days.
Aging:  48 months, mostly in large casks with a small portion in French barriques; 12 additional months in bottle before release.