" We don't sell the wine without touching the vine "
Capra Marco Sireveris Dolcetto d'Alba 2021
Our Price: $35.00 $30.00
6 bottles with free shipping for: $180.00
12 bottles with free shipping for: $300.00
6 bottles with free shipping for: $180.00
12 bottles with free shipping for: $300.00
| BUY MORE! SAVE MORE! | ||||||||||||||||||||
|
| Country: | Italy |
| Region: | Piemonte |
| Winery: | Marco Capra Azienda Agricola |
| Grape Type: | Dolcetto |
| Organic: | Yes |
| Vintage: | 2021 |
| Bottle Size: | 750 ml |
Product Description
Capra Marco Sireveris Dolcetto d'Alba is made from 100% Dolcetto.
Color: deep, bright ruby red with violet hues.
Bouquet: vinous, fruity and fragrant, with notes reminiscent of ripe cherries.
Flavour: full, dry flavour with a pleasantly bitter aftertaste, typical of this variety.
A wine for drinking throughout a meal, it is perfect with cured meat and cheese snacks, ideal with rice and pasta dishes or with red meat, all combinations which enhance its delightful suitability for drinking.
Winery: Marco Capra Azienda Agricola
The estate is located in Santo Stefano Belbo, on the Seirole
hill between the Langhe and Monferrato districts. The main resource of the area
has always been the cultivation of the vine: the particular geological
conformation of the soil and its microclimate favor an optimal ripening of the
bunches and the acquisition of the typical organoleptic properties.
This is a small family-run company; the art of viniculture
is a wealth that the family has handed down for generations. The quality that
distinguishes the wine is determined by the control on the entire supply chain
from the vine to the bottle, through processes that follow the tradition while
promoting the innovation that distinguishes modern companies.
Today the company is managed by Marco Capra who has
succeeded in giving the right innovative boost typical of the new generations,
while continuing to observe the teachings and experience handed down by his
forefathers. The precious consulting skills of the oenologists Dante Scaglione
and Daniela Serra is a further guarantee for the production of the very best
quality wines.
Date Founded: 1945
Owner: Marco Capra
Winery Philosophy: "Wine is a piece of Art. We
make wine as artists create their artworks. We give voice to the grapes,
exalting them with our expertise."
Tommaso Capra, known as “Tumasin”, founded the estate in the hills of Santo
Stefano Belbo in 1945. Tommaso then handed down his experience and winemaking
culture to his son Luciano. Until the end of the 1980s, the primary activity of
the estate was the production of high quality wine sold in traditional
demijohns to the wholesalers.
In 1999 Marco, Luciano’s grandson, took over the company,
giving new energy to the business. Driven by a real passion for wine and an
aspiration to renewal and his youthful enthusiasm, Marco has carried on the
family tradition and contributed to its growth.
In 2014 Marco Capra decided to change the name “Azienda
Agricola Sanmarco” and started using his own name Marco Capra directly onto the
label to highlight his personal “touch”. The convincing result is visible in
the wines, which fully express the typicity of the territory and have succeeded
in gaining the increasing appreciation of both wine experts and wine
enthusiasts.
Winery Acreage: 44.5 acres
Winery Production: 5,000 / 9L cases
Varietals Produced: PINOT NOIR, CHARDONNAY, MOSCATO,
NASCETTA, DOLCETTO, BARBERA, NEBBIOLO
Winemaker: Marco Capra
Marco Capra was born in 1981 in Asti and has been living in
Santo Stefano Belbo since his birth. He started working with his grandfather
for a couple of years when he was 18. From 1996 to 1998 he learned to work the
land and the vineyards, while in 1999 he started working fulltime at the
winery. In 2001 the winery was renovated and in 2014 he personalized the name
of the label after his name. He is married to Monica and is a father of two
lovely kids of 7 and - Elisabetta and Riccardo.
Producing high quality wines is Marco Capra’s first goal,
and in order to achieve this, his personal commitment and work start in the
vineyard: “The vineyards are our most important capital and it is our job to
take care of them and work them in the most natural and eco-compatible way
possible”. Piedmont is renowned for its typical, richly traditional grape
varieties – Nascetta, Nebbiolo, Dolcetto, Barbera and Moscato.
The hills that give life to Marco Capra wines are those of
Langhe, Roero and Monferrato, a wonderful marriage between nature and man’s
work recognized as UNESCO World Heritage Site in 2014. From the top of the
Seirole hill in Santo Stefano Belbo; Marco enjoys a spectacular view on the
vineyards which are perched on the gentle slopes, with the best exposition to
the sun’s rays and the breeze from the wind. The terroir is special, very rich
and able to give life to the great wines of the Piedmontese heritage.
Marco Capra Azienda Agricola produces mainly Piedmont’s
autochthonous wines to enjoy all the characteristics of the terroir. The
vineyards were chosen in the areas that are most suited to the cultivation of
the single grape varieties. Meticulous care and attention are given to the
vines, in the respect of agriculture techniques that allow to keep the yield
under control. Defensive treatments are carried out prioritizing products with
a low environmental impact.
The beginning of the harvest is decided by observing the degree of ripeness of
the grapes, their sugar and acid contents and their development over time on
the basis of the atmospheric conditions. The harvest usually starts at the end
of August, with the Chardonnay and Pinot Noir grapes for sparkling wines,
whereas Moscato, Chardonnay and Nascetta grapes are harvested at the beginning
of September. Dolcetto and Barbera grapes are harvested between the end of
September and the beginning of October followed, in mid October, by Nebbiolo grapes.
The grapes are all harvested by hand, into small perforated crates. All the
phonological phases and the work in the vineyard are supervised by the
agronomist Angelo Cortese.
The cellar
The wine is born in the vineyard, but man is responsible for trying to best
transform the fruit that he receives after months of hard work in the vineyard.
The architectural structure and all the technical systems have been designed
and built to obtain the transformation of the grapes to the highest possible
levels.
The cellar is equipped with all the latest technology, yet it remains faithful
to the most traditional vinification processes.
Every step of the winemaking process - from the arrival of the grapes to
fermentation, maturation, bottling, aging and shipping - is supervised by Marco
Capra who, flanked by the oenologists Daniela Serra and Dante Scaglione,
oversees every single phase in order to achieve the best final result.
This is a small family-run company; the art of viniculture is a wealth that the family has handed down for generations. The quality that distinguishes the wine is determined by the control on the entire supply chain from the vine to the bottle, through processes that follow the tradition while promoting the innovation that distinguishes modern companies.
Today the company is managed by Marco Capra who has succeeded in giving the right innovative boost typical of the new generations, while continuing to observe the teachings and experience handed down by his forefathers. The precious consulting skills of the oenologists Dante Scaglione and Daniela Serra is a further guarantee for the production of the very best quality wines.
Date Founded: 1945
Owner: Marco Capra
Winery Philosophy: "Wine is a piece of Art. We make wine as artists create their artworks. We give voice to the grapes, exalting them with our expertise."
Tommaso Capra, known as “Tumasin”, founded the estate in the hills of Santo Stefano Belbo in 1945. Tommaso then handed down his experience and winemaking culture to his son Luciano. Until the end of the 1980s, the primary activity of the estate was the production of high quality wine sold in traditional demijohns to the wholesalers.
In 1999 Marco, Luciano’s grandson, took over the company, giving new energy to the business. Driven by a real passion for wine and an aspiration to renewal and his youthful enthusiasm, Marco has carried on the family tradition and contributed to its growth.
In 2014 Marco Capra decided to change the name “Azienda Agricola Sanmarco” and started using his own name Marco Capra directly onto the label to highlight his personal “touch”. The convincing result is visible in the wines, which fully express the typicity of the territory and have succeeded in gaining the increasing appreciation of both wine experts and wine enthusiasts.
Winery Acreage: 44.5 acres
Winery Production: 5,000 / 9L cases
Varietals Produced: PINOT NOIR, CHARDONNAY, MOSCATO, NASCETTA, DOLCETTO, BARBERA, NEBBIOLO
Winemaker: Marco Capra
Marco Capra was born in 1981 in Asti and has been living in Santo Stefano Belbo since his birth. He started working with his grandfather for a couple of years when he was 18. From 1996 to 1998 he learned to work the land and the vineyards, while in 1999 he started working fulltime at the winery. In 2001 the winery was renovated and in 2014 he personalized the name of the label after his name. He is married to Monica and is a father of two lovely kids of 7 and - Elisabetta and Riccardo.
Producing high quality wines is Marco Capra’s first goal, and in order to achieve this, his personal commitment and work start in the vineyard: “The vineyards are our most important capital and it is our job to take care of them and work them in the most natural and eco-compatible way possible”. Piedmont is renowned for its typical, richly traditional grape varieties – Nascetta, Nebbiolo, Dolcetto, Barbera and Moscato.
The hills that give life to Marco Capra wines are those of Langhe, Roero and Monferrato, a wonderful marriage between nature and man’s work recognized as UNESCO World Heritage Site in 2014. From the top of the Seirole hill in Santo Stefano Belbo; Marco enjoys a spectacular view on the vineyards which are perched on the gentle slopes, with the best exposition to the sun’s rays and the breeze from the wind. The terroir is special, very rich and able to give life to the great wines of the Piedmontese heritage.
Marco Capra Azienda Agricola produces mainly Piedmont’s autochthonous wines to enjoy all the characteristics of the terroir. The vineyards were chosen in the areas that are most suited to the cultivation of the single grape varieties. Meticulous care and attention are given to the vines, in the respect of agriculture techniques that allow to keep the yield under control. Defensive treatments are carried out prioritizing products with a low environmental impact.
The beginning of the harvest is decided by observing the degree of ripeness of the grapes, their sugar and acid contents and their development over time on the basis of the atmospheric conditions. The harvest usually starts at the end of August, with the Chardonnay and Pinot Noir grapes for sparkling wines, whereas Moscato, Chardonnay and Nascetta grapes are harvested at the beginning of September. Dolcetto and Barbera grapes are harvested between the end of September and the beginning of October followed, in mid October, by Nebbiolo grapes.
The grapes are all harvested by hand, into small perforated crates. All the phonological phases and the work in the vineyard are supervised by the agronomist Angelo Cortese.
The cellar
The wine is born in the vineyard, but man is responsible for trying to best transform the fruit that he receives after months of hard work in the vineyard. The architectural structure and all the technical systems have been designed and built to obtain the transformation of the grapes to the highest possible levels.
The cellar is equipped with all the latest technology, yet it remains faithful to the most traditional vinification processes.
Every step of the winemaking process - from the arrival of the grapes to fermentation, maturation, bottling, aging and shipping - is supervised by Marco Capra who, flanked by the oenologists Daniela Serra and Dante Scaglione, oversees every single phase in order to achieve the best final result.
Try these Similar In Stock Wines
Capra Marco Doppiadi Barbera d'Asti is made from 100% Barbera.
Color: very deep bright ruby red with violet hues.
Bouquet: intense and persistent, pleasantly fruity and reminiscent of plums and black cherries.
Flavor: vinous, full, pleasantly fresh and generous.
Suitable as an aperitif with appetisers and sliced meats, it is perfect throughout a meal. it is perfect with pasta dishes featuring tagliatelle and ravioli, as well as with meaty main courses, such as stews and roasts. Interesting with medium-mature cheeses, with Toma and Pecorino.
Marco Capra Langhe Nascetta is made from 100% Nascetta - 15 years old - 1.73 acres
Aged 6 months in stainless steel vats
The name "CONNA" is a sweet nickname after his wife Monica.
Bright straw yellow with greenish hues, with an intense and interesting perfume of grapefruit, apple and aromatic herbs. Floral, fresh, focused, good acidity. Refreshing and bright, full bodied with an aromatic persistence, it is savory and tasty on the palate with a smoothness that enhances the rich character of the wine
Altitude: 400 m above sea level.
Soil composition: lime and sand.
Plant density: 5000 vines / hectare.
Cultivation system: traditional Guyot.
Yield per hectare: 6 tons.
After a short period of maceration on skins, the grapes are soft pressed. The clear must obtained ferments slowly in stainless steel vats at a controlled temperature of 16-17°C. The wine spends a long period of time on the fine lees, with frequent “batonnage”
Ideal with apetizers, shellfish and other fish dishes.
Bright and glossy ruby red in color. On the nose it reveals aromas of small fresh berries and a trace of sour cherry, melded with hints of blackberries and black cherries, followed by a hint of vanilla. A fragrant wine with satisfying intensity. On the palate it is warm, smooth and a medium-bodied with finely-balanced tannins. Dry and sinewy yet fresh with a persistent, aromatic finish.
It naturally accompanies dishes that are typical of Tuscan cuisine with its bold, authentic flavors, such as pasta and risottos made with mushrooms or truffles, pork, grilled meats and medium-matured cheeses.
Review:
Notes of ripe cherries, dried flowers and walnuts with hints of anisette and licorice. Medium- to full-bodied, compact and dense with creamy tannins and steady acidity. Weighty and structured. Drink or hold.
-James Suckling 91 Points
Fenocchio DOC Barbera d'Alba Superiore Bussia is made from 100 percent Barbera.
The color is a deep ruby red with garnet reflections. It has a rather intense bouquet, with scents typical of the vine and a full bodied and dry flavor, with a distinct and pleasing acidity. It becomes mature with aging, acquiring a full and balanced flavor.
Parcel is 2.5 hectares (6.2 acres) planted at 300 meters above sea level.
It pairs well with red and white meats, tagliatelle pasta and cheeses.
Filippino Elio Barbera d'Alba Superiore is made from 100% Barbera.
This 100% Barbera shows an intense fruity bouquet with subtle vanilla and toasty notes. Full and spicy flavors, and a good body.
The grapes are pressed and the stalks are removed. The must ferments at about 26°C for 6-9 days. After racking, before the end of fermentation, the new wine is put in 225 liter Allier barriques for long months, depending on the vintage and the wine’s structure. It is subsequently moved into stainless steel vats to rest for some months before bottling.
Ancien Pinot Noir Russian River Jouissance is made from 100 percent Pinot Noir.
Jouissance is sourced from the single vineyard established and farmed by Mark Lingenfelder at his home estate. Mark’s decades of experience as a vineyard manager and consulting viticulturalist have provided him the depth of experience to reach the pinnacle at his own property. Having worked with storied wineries over the years, we are grateful our paths have crossed enabling us to work with him for our Russian River designate. He tends the vines himself while relying on neighbor Lee Martinelli to provide additional help at the peak times. We work with a mix of Pommard and Dijon 667 vines from his oldest and youngest blocks – aged wisdom combines with youthful vigor!
The 2021 growing season was a welcome success after a more varied and challenging 2020. The vines came on with aplomb, demonstrating the rich fruit concentration we expect – even if the crop was meager. The ongoing drought in California served to further accentuate the character and concentration of the fruit. While warmer conditions have prevailed in other areas, the coastal areas of California continue to benefit from the maritime influence and moderating influence that it brings.
We fermented in our one ton, open-top tanks after filling by gravity. A warm fermentation with a combination of native and isolated Burgundian yeasts produced excellent and focused flavor extraction, complemented with traditional punch-downs by hand. The wine was aged entirely in Francois Freres cooperage, 40% new, and racked once, gently, prior to bottling. Grapes, must, and wines were moved using gravity through to the barrel and using inert gas through racking and bottling. 151 cases produced.
Bright fruit notes dominate the aromas with bright cherry, plum, and boysenberry underlaid by allspice and clove. On the palate the wine is liquid velvet, it’s silkiness segueing into a burst of fruit and spice that rides high on the palate while gradually opening to deeper berry, tea, and baking spices. It is a refreshing and lively Pinot Noir in its youth that will continue to fill out in depth and complexity over the next 2-5 years.
- back
Pike Road Shea Vineyard Pinot Noir is made from 100 percent Pinot Noir.
Tasting Notes
Rich and complex, black cherry, confectionary strawberry and dusty rose waft up from the glass. An expressive palate follows with juicy black cherry and pomegranate alongside notes of tropical mango and coconut in a slightly gamey, smoky finish.
About Shea Vineyard
Shea Vineyard sits in the heart of the Yamhill-Carlton AVA and is farmed by our friends Dick & Deirdre Shea. This is arguably the most famous vineyard for Oregon Pinot Noir because of the many well-known wineries that make a Single Vineyard Shea wine, including our sister brand Elk Cove Vineyards and neighbors Ken Wright, Bergstrom, Penner-Ash and others. It's worth checking out the Shea Vineyard website to learn more about this unique vineyard. Wines from Shea vineyard are earthy with a black cherry kick
Review:
This balanced wine has one of my favorite aromas of all time—the caramel and brioche-like cookie scents of a Stroopwafel cookie. These divine scents are joined by red cherries and chalkboard dust. Raspberry, dark chocolate and espresso flavors are supported by velvety tannins and slightly elevated acidity
- Wine Enthusiast 94 Points
Mount Veeder Winery Cabernet Sauvignon is made from 85% Cabernet Sauvignon, 12% Merlot, 2% Malbec, 1% Cabernet Franc.
The Mount Veeder Winery Cabernet Sauvignon is a deep ruby color. Aromas of black plum, blackberry, fig and ripe cherry, framed by toasted oak and caramel. A hint of dried herb and floral notes. The concentrated fruit flavors and integrated tannins introduce a rich, full-body structure. Sweet fruit is balanced with acidity and savory notes of leather and wet stone, ending with a lengthy finish of dark berry, baking spice, and mocha.
Review:
The nose is characterized by expressive aromas of baking spices, cedar, fig, and black cherry. On the palate, brooding red fruit takes center stage, while the wine remains soft and structured. Plush tannins, moderate acidity, and a lingering finish with hints of black tea and bramble round out this expertly crafted wine.
- 92 points, Robert Parker
©2025 Timeless Wines. All rights reserved
