" We don't sell the wine without touching the vine "
Wine from Marco Capra Azienda Agricola
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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.
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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.
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.
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Klipsun Cabernet Sauvignon Red Mountain is made from 84% Cabernet Sauvignon, 4% Merlot, 4% Malbec and 8% Syrah.
The 2017 vintage started out with a cool, wet winter, with significantly above average snowfall in eastern Washington. Red Mountain had a 24% increase in rainfall in 2017 over the 10 year average. Going into spring, the cool trend continued. As a result, bud break at Klipsun was behind the historical average and significantly behind the most recent warm vintages of 2013 2016. Bloom was also slightly delayed. Because of the cool weather, set was lighter than usual which translated into significantly less fruit in 2017.
The early part of the summer saw average temperatures followed by above average temperatures in July and August. As a result, he at accumulation was a bit above average for the season, despite the cool start. And because of the smaller than normal yield, harvest began right on schedule, perhaps even a bit early for some of the whites. In the second half of September, when Klipsun traditionally harvests all the reds, the temperatures cooled considerably, which delayed ripening. This allowed for luxurious amounts of hang time without the threat of increased sugar accumulation, stretching harvest into the first week of October. A s a result, all fruit going into the 2017 Klipsun Cabernet Sauvignon could be picked at perfect sugars levels with great fruit maturity and flavors. Overall, the quality of t he 2017 harvest is as high as the 2016. However, the style is slightly different. The 2017 wine has a firmer structure, more spice & mocha in the nose and will take a few mo re years than the 2016 to reach a perfect balance between fruit and tannin.
Review:
The 2017 Cabernet Sauvignon Red Mountain is composed of 84% Cabernet Sauvignon, 4% Merlot, 4% Malbec and 8% Syrah, which immediately emanates with aromas of dark roasted espresso bean, toasted oak, dried tobacco and dusty black fruit tones of cassis, currant and blackberries covered in dark cocoa powder. Full-bodied, generous in complexity and still tight in the mouth, the wine unpacks layers of cedar and vanilla tones with dusty purple flowers and bitter dark chocolate across the mid-palate, giving way to fine-grained tannins that will loosen with time. As the wine sits on the palate, the 100% French oak regimen is on full display for all to see. The wine lingering long and continues to evolve in the mouth, ending with a drying finish that highlights the oak and terroir. It’s still a baby, and I would keep it in the cellar for another few years before popping the cork—this will effortlessly coast for more than a decade. The 2017 vintage marks the second release of this wine, with 6,300 bottles produced. It comes from its namesake vineyard, first planted in 1984 on Red Mountain. I’m keeping my eye on this producer. I’m impressed, and even though the oak may be a bit much at the moment, it's still delicious. - Wine Advocate 94+ Points
The climate in the Champagne region in 2006 was characterised by a hot, dry season, which had a significant impact on the vines. September’s summery conditions were decisive, effectively drying out the outbreaks of botrytis and encouraging exceptional ripening of the grapes. Beginning on 11 September, the harvest stretched out for almost three weeks, the ideal time for a superior-quality crop. This vintage is a perfect example of how a favourable climate can influence the champagne quality.
Dom Pérignon Vintage 2006 Plénitude 2 marks a new encounter between Dom Pérignon and the year 2006, underlining the crucial importance of time in the making of this vintage. Its persistent, suspended light offers us an invitation to contemplation, celebrating the joy of a moment of perfection. This balance between earth and sky is underpinned by a strong tactile dimension, the authentic signature of Dom Pérignon: without touch, flavour does not unfold in either the space or time of the tasting, a perfect mirror of the space and time of its production. Today, Dom Pérignon 2006 Plénitude 2 enfolds us in its warm and luminous light. It then reveals its full-bodied, substantial and curvaceous qualities, leaving in its wake the emotion of a champagne that is both enveloping and delicate.
Dom Pérignon Vintage 2006 Plénitude 2 reveals a soft, warm and reassuring sweet bouquet, rich in subtle nuances. Its aromatic profile boasts a remarkable finesse with floral and mineral tones. This composition rapidly unfolds to reveal delicate notes of wild peach, citron, calisson and mocha, creating a unique and memorable experience on the nose. The palate of Dom Pérignon 2006 is full-bodied, both restrained and tender, developing into a thick texture that gradually becomes firmer. The complexity of the wine increases, revealing a subtly saline nuance. On the finish, an exquisite bitterness and wonderful maturity prevail, enriched by deep aromas of dried fruit, cocoa and toasted hazelnut, which blend harmoniously to offer an exceptional wine tasting experience.
Dom Pérignon Vintage 2006 Plénitude 2 is distinguished by its soft, warm character, ideally expressed when paired with seafood such as langoustine and scallops. This wine pairing harmony continues with veal and Jerusalem artichoke dishes, which highlight its delicate, enveloping nature. The flavours are further enhanced by herbs such as rosemary and basil, while hints of acidity from lemon and bergamot fully reveal its breadth and refined structure. This vintage illustrates Dom Pérignon’s ability to create fine wines that capture and enhance the essence of the ingredients with which they are served.
Review:
A blonde bombshell of a Champagne, hedonistic with its alluring brioche, creamed cherry and glazed tangerine flavors that show embellishments of fragrant saffron, candied ginger, fennel seed and vanilla, yet there's lovely definition and focus via the racy, lemon-infused acidity and plush texture. Long and minerally on the finish, with the rich profile joined by a subtle undertow of smoke, oyster shell and brine. Drink now through 2040.
-Wine Spectator 98 Points
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