Tommaso Cappa is part of a new, quietly serious generation redefining what Dogliani can be. Working just a single hectare of old Dolcetto vines in Valdibà, he approaches the appellation with a level of intent still rare in the zone - precise, disciplined, and deeply thoughtful.

Alongside his partner Agnese, Cappa has transformed a family-owned vineyard perched above the San Fereolo chapel into a small but compelling craft project. The work is fully manual and biodynamic in practice, guided by observation rather than prescription. It’s a balance of respect for tradition and openness to experimentation - not stylistic experimentation, but agricultural and philosophical curiosity played out in real time.

Production is minute, typically around 1,600–1,700 bottles per year. Everything comes from 40-year-old Dolcetto vines planted on marly soils at roughly 370 metres above sea level, a site that naturally delivers freshness, structure, and aromatic clarity. There’s no room here for correction or excess. What the vineyard gives is what ends up in the bottle.

In the cellar, the approach is equally stripped back. Fermentations rely on native yeasts, macerations are long and carried out in steel to preserve precision, and ageing takes place in exhausted barrels that add stability without imprint. Nothing is added to dress the wine up; nothing is taken away to make it easier.

The resulting Dogliani is confident and articulate. Deep ruby in colour, it opens with cherry, violet, and subtle herbal notes, carried by fine, resolved tannins and a line of acidity that gives lift and energy. There’s depth here, but also movement - a wine that feels composed rather than forced.

Tommaso Cappa’s wines don’t attempt to rewrite Dolcetto. They simply take it seriously. And in doing so, they signal a producer worth watching - one helping to shift the conversation around Dogliani through precision, restraint, and conviction.