" We don't sell the wine without touching the vine "
Marco Capra Langhe Nascetta 2019
No longer available.
| Country: | Italy |
| Region: | Veneto |
| Winery: | Marco Capra Azienda Agricola |
| Grape Type: | Nascetta |
| Organic: | Yes |
| Vintage: | 2019 |
| Bottle Size: | 750 ml |
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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.
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.
G.D. Vajra Bricco Delle Viole Barolo is made from 100 percent Nebbiolo.
The Barolo Bricco delle Viole shows the signature verticality of its vineyard. The wine is beautifully layered and - while restrained as it’s always the case in the youth of Bricco delle Viole - it also shows a complexity of layers with purple flowers, sweet spices and mineral tones. The palate is noble, with a refined acid spine and profound tannins that promise a long aging potential.
Among the historical vineyards of Barolo, Bricco delle Viole is the highest and the closest to the Alps. It rises from 400 to 480 meters above sea level, on the Western ridge of the village. Its name, “Hill of Violets”, originates from the flowers that blossom early here due to the perfect south exposure. Up above the fogs, Bricco delle Viole enjoys the earliest sunrise and the last sunset every day. Thanks to its vines dating back to 1949 and -now- 1931, a dramatic diuturnal temperature range and this pure light, Bricco delle Viole generates a sophisticated and profound Barolo DOCG of bright aromatics, chiseled tannins and subtle minerality. 2018 is a vintage that shows many nuances of Bricco delle Viole: beyond the signature verticality of this site, the wine offers high tones laced with mineral nuances and plenty of energy and youth.
Review:
A juicy Barolo, with vibrant acidity and a fluid profile that exudes cherry, raspberry, mown hay, mineral and eucalyptus aromas and flavors. Tight yet long, with excellent potential.
#26 Wine Spectator Top 100 of 2023
The last wine poured at my tasting at the winery is the G.D. Vajra 2019 Barolo Bricco delle Viole. With its high vantage point in the hills west of Barolo, Bricco delle Viole is a world apart in terms of soils (with Sant'Agata marl and fossils) and even harvest times. Slow and careful ripening like the kind that characterizes fruit in 2019 renders a very delicate and ethereal expression with floral tones, wild mint and licorice. This organic wine is solid in build and structure. Indeed, Isidoro Vaira remarks that Nebbiolo tannins have changed since the 1970s and 1980s.
-Wine Advocate 97+ Points
Jeweled in appearance, the 2019 Barolo Bricco Delle Viole may be the best wine I have tried yet from Vajra. Its gorgeous and alluring perfume of fresh roses is followed by a Burgundian, elegant red with incredible length and no harsh edges, fine and present tannins, and beautiful, graceful concentration. It is drinking well now, and I will be trying to get my hands on as much of this as possible. Drink 2025-2045.
-Jeb Dunnuck 97 Points
Gaja Sito Moresco Rosso Langhe is made from 35% Nebbiolo, 25% Merlot, 25% Barbera, 15% Cabernet Sauvignon
Sito Moresco is named for the family who farmed this 25-acre estate in Barbaresco before its purchase by the Gaja family, a nod to the people and traditions that preceded it. It means literally the Moresco site, after the family name of Giovannini Moresco. GAJA created this red blend to deliver greater approachability in its youth. Sito Moresco is made from vineyards located in the villages of Treiso and Barbaresco (in the Barbaresco appellation) and fruit from Serralunga d’Alba (in the Barolo appellation). Pheasants are featured on Sito Moresco's label to commemorate the beautiful birds that inhabit the forests adjacent to GAJA's vineyards. Concentration of fruit, structure and acidity are the highlights of the vintage.
Xavier Vignon Lirac Rouge is made from 80% Grenache and 20% Syrah.
Ripe fruit, ranging from raspberries and cherries to hints of stone fruit. Yet, it's not over the top or simply fruity. This full-bodied wine adds hints of leather, garrigue and licorice along the way, evolving from creamy to velvety on the palate and through the lasting finish.
Pairs with lamb Tagine with dry fruits - Duck breast fillet with green pepper sauce - BBQ Prime rib of beef.
Review:
"An 80-20 blend of Grenache and Syrah, Vignon's 2019 Lirac is drawn from multiple parcels with galets roulés over clay soils. Roughly one-third went into oak, while the rest stayed in tank. It may be the most complex of the various Vignon "Signature" offerings, marrying hints of garrigue and licorice with mixed berries and hints of oak. It's medium to full-bodied, silky and forward, with the same lip-smacking drinkability factor that marks all of Vignon's wines on the finish. - Joe Czerwinski"
- Robert Parker's Wine Advocate (September 2020) 92 pts
G.D. Vajra Freisa 'Kye' Langhe Rosso is made from 100% Freisa.
DESCRIPTION: In 2004, Freisa was discovered to be the closest relative to Nebbiolo, thus explaining the deep bond this variety has with Piemonte and its people. With a noble profile and similar characteristics to the Nebbiolo, we have been bottling a dry Langhe DOC Freisa ever since 1989. Kyé means ‘who is?’ and represents the surprise for this indigenous and forgotten grape.
VINEYARD AND TERROIR: Estate vineyards, the oldest located in San Ponzio, on the lower west border of Bricco delle Viole. This is the closest vineyard to the winery, and a selezione massale planted by Aldo in 1980.
GROWING: In 1971, Aldo Vaira was one of the earliest adopters of organic farming in Piemonte. Vineyards have been nurtured and soil preserved by grassing and cover crop for almost 50 years now. With an incredible ratio of manual work per hectare, farming at Vajra is a labor of love and “recipe-free” attention. Intense research is also placed into monitoring and improving the biodiversity of both flora and fauna not just in the vineyards, but also in the winery fields and forests. The winery is sustainably certified (UNI EN 11233:2009) and will be again fully organic certified since 2019.
Langhe DOC Freisa Kyè displays a beautiful, translucent garnet color. The aromatics are a combination of redcurrant and wild mountain berries, layered with a touch of sweet spices, fresh leather, and candied japonica prune. The mouth is juicy, succulent, with lots -yet never hefty- tannins. There is a beautiful structure in this vintage and a lovely, lovely finish.
Review:
‘The 2018 Langhe Freisa Kyé is quite refined in this vintage and yet it also shows all of the aromatic nuance and complexity that are such signatures of this variety and wine. Dried herbs, rose petal, lavender, mint and spice lend exotic nuance to this deep, beautifully layered Freisa. The Kyé is one of the sleepers of Piedmont's 2018 vintage. It is, quite frankly, ‘as good or better than some Barolos in this tricky vintage. ~- Antonio Galloni
-Vinous 93 Points
Product Description
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.
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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The latest step in the project is Vinsacro (formerly Valsacro) Dioro. The earlier Valsacros were made from a field selection of the older vineyards. Now, thanks to the new facility Amador has been able to build an upmarket version of Vinsacro (formerly Valsacro) with a four-stage selection process that includes an initial field selection of the fruit followed by a second table selection as the grapes come into the winery. After fermentation wine from selected tanks is transferred to new French oak barrels for 12-14 months of barrel age. Finally, the best barrels are set aside for Dioro and the remainder used to "upgrade" the normal Vinsacro.
Vinsacro Dioro is a blend of grapes from 100+ year old "vidau" vineyards where many varieties were planted together in the same plot.
Today the grapes are harvested and vinified separately. The final blend depends on the vintage but typically it's Tempranillo (50%), Garnacha (20%) and remaining 30% is a mix of mainly Graciano (10%) & Mazuelo (10%) with a little of Monastrell (5%) & Bobal (5%).
Review:
"The top of the range is the 2015 Vinsacro Dioro, a wine that is only produced in excellent vintages. It's a blend of 40% Vidau (the old field blend) plus 45% Tempranillo and 15% Mazuelo, from a slope in the south of the Monte Yerga called Cuesta la Reina, from a big, 120-hectare plot that has been with the Escudero family for generations. It fermented with indigenous yeasts in stainless steel with a long maceration. It matured in new French (70%) and American oak barrels for 18 months. It's still very young and a little shy, with a reticent nose where the lactic and spicy aromas are intermixed with earthy and dark fruit aromas. The palate is full-bodied but perfectly balanced, compact, powerful and serious, with abundant tannins, extract and clout. This should develop nicely in bottle, given its stuffing and balance. An excellent, modern version of a classical Rioja. 20,000 bottles were filled in June 2017. - Luis Gutierrez"
- Robert Parker's Wine Advocate (Issue #235, February 2018), 92 pts
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- Antonio Galloni's Vinous (February 2019), 93 pts
"I loved the 2015 Vinsacro Dioro Rioja, and this beauty is 50% Tempranillo, 20% Grenache, 10% each of Mazuelo and Graciano, and the balance Mourvèdre and Bobal, all of which spent 12-14 months in French oak. It boasts a deep ruby/purple color as well as smoking good notes of black currants, dried herbs, licorice, and background oak. Medium to full-bodied, seamless, and layered on the palate, with terrific fruit and impeccable balance, I suspect it will shine for over a decade."
- Jeb Dunnuck (March 2019), 93 pts
Mordoree Lirac Rouge Dame Rousse is made from 50% Grenache, 50% Syrah
Color: Deep Red
Nose : Red fruits (raspberry, black-current) and flowers (violet).
Palate : Full, rich and ample, long finish, nice concentration.
Aging potential : 7 to 9 years
Surface : 22 Ha. Yield : 40 Hl./Ha. Vineyard age : 40 years Terroir : Clay / chalk, clay / limestone and sandy with pebble stones. Harvest : by hand Vinification : 100% destemmed , long 30 days maceration with a maximum of 34°C temperature
Pairs well with red meats, grilled meats, game and cheeses.
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Review:
"Brilliant pale yellow straw color. Lively, complex aromas of honeyed biscuit, buttery praline, and poached Asian pear with a supple, lively, effervescent, dry-yet-fruity medium-to-full body and an elegant, long creme brulee, white balsamic reduced lemon, spiced nuts and tangerines, and grassy earth and minerals finish with well-integrated, fine tannins. A layered and vibrant champagne with cascading waves of fresh and mature flavors."
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Dense and dark magenta in color, this is a lithe and energetic vintage with lifted aromatics and a purity of fruit that lights up the medium-bodied tannin structure. The nose promises fresh black fruits, cherries and a touch of graphite, and the palate completely delivers. Juicy blackberry, plum, and bright cherry explode in the mouth, and develop into savory notes of baked black fruit and fresh pencil shavings on the mid-palate.
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Aged in 100% French oak (86% new)
• 100% Cabernet Sauvignon from Eagle Summit Vineyard on Howell Mountain
• Equal amounts of clone 4 and clone 7
• unfined and unfiltered
Review:
"The 2014 Cabernet Sauvignon is 100% Cabernet aged 20 months in 86% new French oak, with the typical suspects in terms of cooperage – Darnajou, Taransaud, and Remond. This opaque purple-colored wine has plenty of mulberry and blackcurrant fruit along with hints of blackberries, camphor and incense. The are some notes of unsmoked cigar and licorice as well. Ripe, medium to full-bodied and luscious, it is a classic to drink over the next 15 or more years. - RP"
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- back
All older vintage wines have been purchased from a single collectors cellar. Pictures can be requested before shipment.
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