Marco Capra

THE ESTATE

The Estate is located in Santo Stefano Belbo, on the Seirole hill between the Langhe and Monferrato districts. The area’s main resource has always been winegrowing and the particular geological conformation of the land and the area’s microclimate favour the perfect ripening of grapes and the acquisition of typical organoleptic properties.

This is a small, family run estate, the art of winegrowing having been handed down from generation to generation. The quality that distinguishes our wine is determined by our control of the entire production chain, from the vine to the bottle, via processes which respect tradition while promoting the innovation that distinguishes modern estates.

The company is currently 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

THE HISTORY

It was 1945 when Tommaso Capra, known as “Tumasin”, established the estate among the hills of Santo Stefano Belbo. Tommaso then handed down his experience and winemaking culture to his son Luciano. Until the end of the 1980s, the main 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 running of the Estate, ploughing new energy into the business; encouraged by a real passion for wine, together with ambition for 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 start 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 vocation of the territory and have succeeded in gaining the increasing appreciation of both wine experts and wine enthusiasts.

THE VINEYARDS

Producing high quality wines is Marco Capra’s first aim, and in order to achieve it, his personal commitment and work begin 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.

We produce mainly Piedmont’s autochthonous wines, to enjoy, in their flavour, all the characteristics linked with the land. These vineyards have been chosen within the areas best 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 prioritising 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 used to produce 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 transform the fruit, he receives after months of hard work in the vineyard, as best he can. The architectural structure and all the technical installations have been designed and built to obtain the transformation of the grapes at the very highest levels possible.

The estate cellar, equipped with all the latest technology, still remains faithful to the most traditional vinification processes.

Every step of the vinification process, from the arrival of the grapes to fermentation, maturing, bottling, ageing and delivery, 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.