San Biagio

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The wine estate stands on the slopes of the San Biagio hill in La Morra, one of the villages forming the area where Barolo wine is produced.
 The farm stretches out over 18 hectares (45 acres), and has belonged to the Roggero family for generations. Surrounded by splendid vineyards, it enjoys a spectacular panorama opening out onto the Langhe, a range of hills packed with history and castles. Old documents preserved in the village archives show that San Biagio hill was known of as far back as the Middle Ages. Indeed, the term Sancte Blaxius appears in a 1477 entry in the local land registry, when a Benedictine monastery San Biagio Cantine(San Biagio Priory, 1050 AD) used to grow vines here. All the estate vineyards are part of the Great Vineyards of Barolo within the Commune of La Morra: with resolution no. 21 of 15 April 1994, the village council established the boundaries of the crus recognized as being prime sites for the growing of the Nebbiolo variety used to produce Barolo wine.
The old cellar is located in the original farmhouse dating back to 1923. Here, various vintages of Barolo age in large casks stood beneath a high, narrow-vaulted brick ceiling. A new winery was built alongside in the year 2000, equipped with a modern vinification area, and a floor underground providing the perfect surroundings for wines to mature. 
The family-run business is DSC_1635-San-Biagio-1200pco-ordinated by the company’s owner, Giovanni, while agrotechnician Davide is responsible for looking after the vineyards and implementing plant protection measures in compliance with EU directives on environmentally friendly farming, and winemaker Gianluca handles the vinification, giving the wines their inimitable style and respecting their varietal qualities.

Our Wines

 

San-Biagio-BaroloBarolo – DOCG – 2011 – WE-90

Grape-variety: Nebbiolo
Growing location: the historic San Biagio, Galina, Roncaglie and Serra dei Turchi vineyards located in La Morra, in sun-blessed positions at altitudes varying between 300 and 400 metres. The soil is mainly composed of calcareous marl and tufa, with the particular properties of each vineyard giving the wine extreme richness and complexity.
Harvest: October. The average age of the vineyards (over 30 years old) and their great vegetative equilibrium contribute, along with the thinning of the bunches performed by hand from early July, to the production of grapes of the highest quality.
Vinification: The traditional-style vinification takes place with lengthy maceration on the skins, during which delicate breaking up of the cap ensures effective extraction of the polyphenols. The alcoholic fermentation in heat-conditioned steel tanks lasts 30-35 days, catering for a very complex, slow, homogeneous fermentative-enzymatic process which allows for excellent development of this Barolo’s rich aromatic framework.
Maturing: In Slavonian oak casks (60-80 hl) for 24 months, during which the soarano2wine acquires elegance, finely balancing its wealth of substances. This is followed by 1 year in the bottle, when the tannins soften, and the fruity, flowery and above-all spicy overtones evolve.
Colour: Garnet red, tending to more mature shades on ageing.
Nose: Intense and very complex. Spicy overtones, including star anise, are noticeable alongside expansive floral notes and hints of black-berried fruit. Older vintages also show licorice, tobacco, leather, and tertiary aromas tending to ethereal.
Taste: Stands out for its well-balanced complexity. An aftertaste of ample intensity and length features red fruit and jam, liquorice, dried figs and mushrooms, with a hint of tar on the finish.

Download Barolo 2011 Specification PDF

 

San-Biagio-SoranoBarolo “Sorano” – DOCG – 2011 – WE 94

Grape-variety: Nebbiolo
Growing location: First produced in the 2005 vintage, Barolo Sorano is grown on two parcels of land located in the higher part of Sorano, an outlying district of the village of Serralunga d’Alba. The vineyards are between 15 and 25 years of age, and face south-east and south-west on soil composed of clayey and calcareous marl.
Harvest: In October. Before picking attentive thinning of the bunches takes place throughout the month of August. This is followed by a painstaking selection of only the best grapes during the picking, and again in the winery prior to crushing. The yield never exceeds 5.5 tons per hectare.
Vinification: In order to bring out the best in the richness of the grapes grown on this important site, it was decided to employ a strict style of vinification that would be capable of giving this wine the unique sense of “terroir” this cru is capable of expressing. This led to the rediscovery of old methods of vinification used in days gone by: the grapes are crushed in large vats made of Slavonian oak, and the juice is left to macerate on the skins for 2 days. This is followed by a whole week of delicate breaking up of the cap to make the mass homogeneous. The pomace is then covered with the wine, which is left to ferment slowly for more than 2 months, allowing the fermentative-enzymatic processes to extract the polyphenols and provide a rich aromatic structure.
Maturing: After the vinification, the wine matures in the same 10,000-litre vats for around 30 months, followed by a further period of 12 months in the bottle. During this ageing there is a clear-cut evolution of the tertiary aromas.
Color: Very intense, bright garnet red, tending to more mature shades on ageing
Nose: Complex, with floral notes and black-berried fruit, including ripe blackberry. Spicy aromas – especially tobacco – follow, along with underbrush and tar: lingering tertiary aromas tending to the ethereal.San Biagio
Taste: The qualities provided by the soil in Serralunga d’Alba show through quite clearly on the palate, with appealing full flavour, a well-balanced structure, and balsamic notes that merge beautifully with the sweetness of the tannins. Nice hints of liquorice, tobacco and tar on the finish.
Pairings: At its very best with roasts, braised meats, game, and medium and mature cheeses.
Wine Enthusiast: Classically crafted, this impressive wine opens with alluring Nebbiolo aromas of mature dark berry, pine forest, leather, aromatic herb, baking spice and an earthy whiff of game. The full-bodied palate delivers juicy wild cherry, black raspberry, licorice, clove and tobacco alongside firm, refined tannins. It’s already tempting but hold to let it fully develop. Drink 2018–2031.

Download Barolo “Sorano” 2011 Specification PDF

 

San-Biagio-Barolo-CapalotBarolo “Capalot” – DOCG – 2012  JS91

Grape-variety: Nebbiolo
Growing location: The vineyard is made up of a number of parcels of different ages which face east in a medium-high area of the village of La Morra, at an altitude varying between 350 and 400 metres. Small, but significant fossil finds have been recovered on the site, demonstrating the marine sedimentary origin of the soil, which is formed of clayey-calcareous marl with veins of sand. The old name of this hill-side, “Pria” was a local dialect term for “stone”, testifying to the layers of sandstone which contribute to increasing the sand content in the soil when they have been decomposed by atmospherical agents.
Harvest: Beginning of October. The vegetative vigour that distinguishes this vineyard makes both the thinning of the bunches – carried out by hand from the end of July right through to the harvest – and their strict selection on picking all-important in allowing the wine to express the cru’s great potential, in particular its fruity properties, flavor and freshness. The yield varies on an annual basis, ranging between 5 and 6.5 tons per hectare.
Vinification: The maceration on the skins lasts around 20 days, in heat-conditioned steel tanks. Frequent, gentle breaking up of the cap during this time extracts all the polyphenol and aromatic substances, especially the fruity components.
Maturing: In 225-litre barrels for around 30 months, followed by 10 further months in the bottle
Color: Bright, deep ruby red
Nose: Complex, showing intense ripe fruit, as well as underbrush, mineral, and floral – rose and violet – overtones
Taste: Silky, with menthol tones, black berries and interesting mineral sensations showing on the palate. Slight streak of licorice on the finish.
James Suckling: Very pretty now with dark berry, chocolate and spice aromas and flavors. Medium body, firm tannins and bright finish. Drink or hold.

Download Barolo “Capalot” 2012 Specification PDF

 

San-Biagio-Barbera-D-Alba-SuperioreBarbera d’Alba – DOC – “Superiore” – 2013

Grape-variety: 100% Barbera. More thorough controlling of the yields and technical adjustments to the vinification and maturing processes have led to this wine achieving high standards of quality and wide acclaim.
Growing location: The historic San Biagio vineyard located in the commune of La Morra, where the soil is calcareous. The vines have an average age of more than 30 years, and are distinguished by great vegetative balance and the production of very small, highly-prized bunches.
Harvest: In October, delayed until the grapes are perfectly ripe, with reduction of the malic acid and salification of the tartaric acid. Thinning of the bunches by hand, and in particular the elimination of the twigs during véraison, helps to produce very low yields of 5 to 5.5 tons per hectare.
Vinification: The maceration on the skins in heat-conditioned tanks lasts around 15-20 days, with frequent, gentle breaking up the cap to ensure remixing of the mass, stimulating the enzymatic and fermentation processes and encouraging the development of the aromatic fraction, especially the fruity aromas.
Maturing: As soon as it is drawn off, the turbid wine is put into French oak barrels holding 225 litres. The malolactic fermentation is completed in the wood, where the wine then remains on its fine lees until March. During this time, the wine becomes more soft and its structure evolves. After racking it stays in the wood for a total of 18 months, followed by 6 further months in the bottle.
Color: Ruby red with scarlet highlights
Nose: Fresh and engaging, with appealing fruit – blackberry, cherry, plum – and jam when young. On ageing more evolved, subtle aromas such as cinnamon and vanilla take over.
Taste: Big and full-bodied, with a tangy streak providing fragrance and freshness, tempered by a hint of sweetness resulting from its softness.

Download Barbera D’Alba “Superiore” 2013 Specification PDF

 

San-Biagio-Rosso-JaninLanghe – DOC – Rosso “Janin” – 2012

Grape-variety: Cabernet Sauvignon. Our land has proved a good home for this international variety, and the combination has produced a wine that has met with great acclaim in tastings throughout the world.
Growing location: Roggeri, San Biagio: historic vineyards located in the village of La Morra. Depending on the area, the soil is composed of calcareous marl, tufa and sandy veins.
Harvest: By hand, in the first ten days of October. It is usually delayed to achieve perfect ripening of the grapes, which are selected as early as the end of August: plenty of fruit prevails over the vegetal notes – in particular pepper – that are typical of this variety. The yield ranges between 5 and 6 tons per hectare, well below the limit fixed by the growing regulations (9 tons/Ha).
Vinification: The maceration on the skins lasts around 20 days, in heat-conditioned steel tanks. Frequent, gentle breaking up of the cap during this period caters for good extraction of the fine polyphenols that contribute to sensations of sweetness and softness and the development of fruity aromas.
Maturing: The wine is left still torbid on its lees until March, when it is racked. Then it stays for 12 further months in 225-litre French oak barrels, before spending 6 months in the bottle.
Colour: Deep ruby red
Nose: Stands out for its highly appealing aromas, offering fruity overtones and conjuring up jam and spices. The bouquet is rounded off by the classic varietal note.
Taste: Fresh, full-bodied and mouth-filling, with tannins just showing. The aromas come through on the palate too, including lingering hints of black-berried fruit and jam.

Download Langhe Rosso “Janin” 2012 Specification PDF