" We don't sell the wine without touching the vine "
Capra Marco Doppiadi Barbera d'Asti 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
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| Country: | Italy |
| Region: | Piemonte |
| Winery: | Marco Capra Azienda Agricola |
| Grape Type: | Barbera |
| Organic: | Yes |
| Vintage: | 2021 |
| Bottle Size: | 750 ml |
Product Description
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.
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.
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Pair with first courses with game, grilled meats, fresh and aged cheeses such as pecorino.
Review:
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Review:
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Color: deep, bright ruby red with violet hues.
Bouquet: vinous, fruity and fragrant, with notes reminiscent of ripe cherries.
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Wild boar in sauce, grilled meat, casseroles, game and mature pecorino cheese.
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Capra Marco Doppiadi Barbera d'Asti is made from 100 percent Barbera.
Azienda Agricola Marco Capra was founded in 1945 by Tommaso Capra in the hills of Santo Stefano Belbo, in Piedmont, and today Marco Capra farms some eighteen hectares across the Langhe, Roero and Monferrato. "Doppiadi" is the estate's Barbera d'Asti, grown on calcareous clay soils from vines of twenty to twenty-five years, trained in the traditional Guyot.
Barbera is the everyday red of the region, and this is a fine example: a deep, bright ruby with violet glints, a nose of ripe plum and black cherry, and a palate that is full and generous yet kept lively by Barbera's signature fresh acidity. A natural partner for the table.
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.
Capra Marco Sireveris Dolcetto d'Alba is made from 100 percent Dolcetto.
From Marco Capra's family estate in Piedmont, founded at Santo Stefano Belbo in 1945, "Sireveris" is a classic Dolcetto d'Alba. The grapes are grown at around 400 meters on limestone soils and hand-harvested in September; despite the name, which points to the fruit rather than the wine, Dolcetto finishes dry.
Deep ruby with violet highlights, it leads with ripe cherry and dark berry fruit and closes full and dry, with the gentle, almond-tinged bitterness that is the mark of the variety. An easy, supple, food-friendly red made to enjoy young.
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.
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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.
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
- back
Vineyard Notes
The Poetry Vineyard, carved into a steep west-facing hillside, reaches from the highest elevations of the Stags Leap District appellation to the valley floor. This vineyard draws its uniqueness from shallow, volcanic soils atop fractured shale. Due to the stressful nature of the site, planted with high vine density and farmed to very low yields, the vines develop slowly and produce small flavorful berries. The vineyard is planted to legendary, proprietary heritage selections of Cabernet Sauvignon.
Production Notes
In the cool darkness of night, grapes were hand-picked into twenty-five-pound bins to minimize crushing. By early morning, the grapes were subjected to rigorous selection by our three-tiered sorting process, which includes our cutting-edge optical sorter and a slow, individual berry hand sort. Whole berries were gently delivered by gravity to tank by our unique crane system, which kept the berries intact. Cold soaks lasted from five to eight days, and fermentations were managed through a combination of pump overs and délestage. Extended maceration of up to six weeks ensured exceptional extraction and fine-tuning of tannin profiles.
Winemaker Notes
There is an effortlessness and ease to the 2021 Poetry that springs from the continuity and familiarity of its caretakers and the experience of the vines themselves as their roots dig deep into the shallow unforgiving terraces of rock and rhyolitic crevices. Wafts of warm summer mulberries, fractured rock, and violet perfume envelop the glass. Wild blackberry preserves form the flavor on the entry and combine with tantalizing, black truffle, sea salt, and steak au poivre juices. Plush tannin swathes the finish and wraps the tongue in a mineral laden, majestic embrace where the flavors linger long and pleasingly -Christopher Tynan, Director of Winemaking
Review:
“The medium-bodied palate is so tightly wound at this youthful stage, slowly revealing layer upon layer of fragrant black and red fruits with loads of mineral sparks, supported by beautifully fine-grained yet firm tannins and seamless acidity, finishing with epic length and a whole firework display of mineral and floral notes. This is gorgeous. ” Lisa Perrotti-Brown, The Wine Independent 100 Points
Cavalier Dario Barbaresco 2022 is made from Nebbiolo.
The house's classic Barbaresco: 100% Nebbiolo from the Langhe, matured in wood in an approachable, food-friendly style. The estate describes it as deep ruby turning toward brick with age, with a linear, complex nose carrying spice and a lift of mint, and a palate that is rich yet gently tannic in youth, finishing dry and clean. 2022 was a warm, dry Piedmont vintage that gave rounder, earlier-drinking Nebbiolo — a Barbaresco to enjoy over the near and medium term with Piedmontese classics, roast meats and aged cheese.
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