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Vines Dolcetto ( %)

Color: Intense and brilliant red with violet reflections.
Smell: The nose is vinous, fruity and fragrant, with notes reminiscent of ripe cherry.
Taste: On the palate it is dry, full, with a pleasant bitter aftertaste, typical of this variety.
Food pairing: Perfect for meats and cheeses, with first courses, with red meats, all combinations that enhance their pleasant drinkability.

Altitude: 400 m a.s.l.
Soil type: Calcareous, medium texture.
Planting density: 5000 plants/hectare.
Breeding system: traditional Guyot.
Yield per hectare: 70 quintals.
Harvest: Manual, carried out in the second half of September.
Vinification: Maceration and fermentation have an average duration of 7-8 days, at a controlled temperature of 28 °C.
Aging: After malolactic fermentation the wine is aged for a few months in steel tanks.

 

Marco Capra

It was 1945 when Tommaso Capra, called "Tumasin", founded the company in the hills of Santo Stefano Belbo. Tommaso then handed down his experience and his wine culture to Luciano, his son. In these years and until the end of the 1980s, the primary activity of the farm concerned the production of quality wine destined largely for sale in the traditional demijohns. In 1999 Marco, Luciano's grandson, took over the reins of the company giving new impetus to the business; driven by a real passion for wine combined with an aspiration for renewal and his youthful enthusiasm, he carried on the family tradition and contributed to its growth. In 2014 Marco Capra wanted to give an even more personal imprint, replacing the Azienda Agricola Sanmarco brand by indicating its name on the label. The convincing result is wines that fully express the vocation of the territory and that have been able to be appreciated more and more by both experts and simple enthusiasts. The farm is located in Santo Stefano Belbo, on the Seirole hill between the Langhe and the Monferrato. 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. It is a small family-run business; the art of wine growing is a wealth that the family has handed down for generations. The quality that distinguishes our wine is determined by the control we have over the entire supply chain: from the vine to the bottle, through processes that follow tradition while promoting the innovation that distinguishes modern companies. Today the company is followed by Marco Capra, who has been able to give the right innovative push typical of the new generations, while maintaining the teachings and experience handed down by his ancestors. The farm, with the advice of its winemakers Dante Scaglione and Daniela Serra, guaranteeing our wines the highest quality. The quality of the wines of the farm is our first goal and to achieve this our commitment and our work starts from the vineyard. The vineyards are in fact our most important capital, the task we have is to take care of them and to work them in the most natural and eco-compatible way possible. Piedmont is renowned for its typical and tradition-rich grape varieties, Nascetta, Nebbiolo, Dolcetto, Barbera and Moscato. We preferred to mainly produce the autochthonous wines of Piedmont, to find all the characteristics linked to the land in their flavor. These vineyards were chosen within the areas most suited to the cultivation of individual vines. The vines are treated with extreme care and attention, in compliance with agrochemical techniques such as to keep production low. Defense treatments are performed by choosing products with low environmental impact. We determine the beginning of the harvest by following the degree of ripeness of the grape, its sugar content and acidity, their evolution over time according to weather conditions. Generally the harvest begins at the end of August with Chardonnay and Pinot Noir for the sparkling base and in the first days of September with our grape varieties: Moscato, Chardonnay and Nascetta. Between the end of September and the beginning of October, the Dolcetto and Barbera are harvested, followed in mid-October by the Nebbiolo. For the grape harvest, carried out entirely by hand, we use small and perforated baskets. All phenological phases and operations in the vineyard are followed by the agronomist Angelo Cortese. The wine comes from the vineyard, but it is up to man to try to transform what he receives after months of hard work into 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 winery's cellar, equipped with all modern technologies, still remains faithful to the more traditional wine-making processes. Every step of the winemaking process, from the arrival of the grapes, to fermentation, maturation, bottling, aging and shipping, is followed by Marco Capra who, supported by winemakers Daniela Serra and Dante Scaglione, supervise all the phases in so as to arrive at the best final result.

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