Nebbiolo

Preceded by summer thinning, it is carried out by hand selection towards the beginning of October; it is usually anticipated by virtue of the advanced age of the vines with an excellent position and a good vegetative balance guaranteed by the soil which ensures the complete ripening of the fruit with a general increase in the quality essential for the production of an excellent wine.

The grapes are gently destemmed with light crushing and subsequent cold static maceration on the skins to promote the natural enzymatic processes of 36 hours. Frequent punching down follows, carried out with extreme care at a temperature of 26° to favor the production of the rich aromatic set and the extraction of the noblest polyphenols, stimulating the fermentation processes, capable of transferring from the grape to the wine the unique "terroir" that this sub-area can express. After about 20 days of fermentation, the cap is splinted for a further maceration of over a month during which malolactic fermentation is completed.

After pressing off and racking to remove the coarse lees, Barolo Bricco San Biagio matures in large Slavonian oak vats for 30 months, about a couple of which are still on the lees, a period during which it acquires structure and volume, growing and expanding the floral, fruity and spice sensations. This is followed by a 12-month refinement in the bottle during which the tannins soften, the sweeter sensations that characterize it appear. The balsamic notes of eucalyptus, medicinal herbs blend with the more complex ethereal notes of lacquer and resin.

Temperature: 16-18°C.  It amazes for the succession of intense sweet hints of face powder and peach pit contrasted with the bitter ones of cedar and pronounces spice notes.

The long, silky tannins evolve pleasantly into warm, elegant sensations of licorice and dark chocolate.

Pleasant to drink immediately but certainly capable of giving rare emotions after long refinements of up to 30-40 years 

Glass: Balloon-shaped glass

A wine that strikes for elegance, refinement and persistence on the palate. Suitable to accompany structured first courses and preparations with dark chocolate. It finds its finest combination with main courses of red meats and game, medium and long-aged cheeses. Also excellent at the end of a meal.

Colour: intense and brilliant ruby red with more mature nuances garnet with advancing age

Bouquet: intense and well defined. The notes of cherries in alcohol and wild rose, plum jam and small fruits stand out clearly, followed by persuasive hints of face powder and peach pit balanced by those of cedar, licorice and dark chocolate. The balsamic tones reminiscent of eucalyptus and resin, the sensations of medicinal herbs and menthol are suggestive; In the most refined wines, the characteristic notes of dried figs and mushrooms are distinguished, with nuances of undergrowth, tobacco and leather.

Palate: it impresses with its richness of taste and its harmonious completeness. Its elegant tannins begin to spread on the palate without weighing it down and then turn into soft and enveloping sensations of cherry in syrup, licorice and chocolate powder, very long and persistent. A fresh mentholated retro-nasal sensation and characteristic notes of tobacco and goudron are pleasant on the finish.

Area of origin: Bricco San Biagio - La Morra. Sanctus Blaxius*: historic toponym already reported in the municipal land registry of 1477; until the fifteenth century the homonymous church and manor castle stood here (ecclesia et castrum Sancti Blaxii) now disappeared, the strong point of Marcenasco.

Exposure: East – South – East

Average altitude: 270 m above sea level

Year of planting: 1965

Soil: Diano d'Alba sandstone typical of Castiglione Falletto mixed with Sant'Agata Marls.

*A. Gambera, B. Molino, La Morra fra Quattrocento e Cinquecento, vol. II, I toponimi, Agorà e Comune di La Morra, 2019