Alto Piemonte · Winery · Curated profile
La Capuccina
Capuccina is a 17th-century estate in Cureggio, in the hills of the Novara area between Lake Maggiore and Lake Orta. It runs as an agriturismo with nine rooms, a restaurant built around its organic vegetable garden and orchard, and 12 acres of working land. The estate has cultivated a small vineyard since 2015, working only Nebbiolo and Vespolina, with spontaneous fermentations on native yeasts and most ageing in large Slavonian oak casks.
The wines are sold under the La Capuccina label: two Nebbiolo reds, Opera 32 and Faren, and a Nebbiolo rosé, Rouse, all Colline Novaresi DOC, the appellation of the Novara hills in Alto Piemonte.
At a glance
- Region
- Alto Piemonte, Piemonte, Italy
- Address
- Str. Cappuccina 7, 28060 Cureggio (NO)
- Tours
- Not listed
- Tastings
- Not listed
- Wines listed
- 3
- Website
- https://capuccina.it
Visits & tastings
Capuccina is a countryside agriturismo with a restaurant, so a visit here means a meal or a stay; the site does not advertise cellar tours or wine tastings. Borgomanero is 5 minutes away by car.
Food & stay
- Dinner Wed to Sat 19:30 to 21:30, lunch Sat and Sun 12:30 to 14:00
- Lunch on other days on request; group lunches Wed to Fri by enquiry
- 9 rooms, breakfast for guests in the Green Room
- Pool and a private spa with sauna, Turkish bath and fitness area
Good to know
- Free on-site parking
- Malpensa airport is 40 minutes by car
Contact
- +39 0322 839930
- WhatsApp +39 349 881 2139
- info@lacapuccina.it
- Str. Cappuccina 7, 28060 Cureggio (NO)
Wines from La Capuccina
- Faren: Colline Novaresi DOC Nebbiolo, Nebbiolo 100%, Red. Nebbiolo red fermented spontaneously and aged 6 months in wooden barrels of different origins, then at least 6 months in bottle.
- Opera 32: Colline Novaresi DOC Nebbiolo, Nebbiolo 100%, Red. Nebbiolo red from the estate's Novara hills vineyard, aged 15 months in 3,000-litre Slavonian oak casks and at least 12 months in bottle.
- Rouse: Colline Novaresi DOC Nebbiolo, Nebbiolo 100%, Rosé. Nebbiolo rosé from gently pressed grapes, fermented at 18-20°C for about two weeks.