top of page




Tradition, depth and elegance

Intense and well defined due to the refinement of the soft tones that characterize it and the gustatory depth of its elegant tannins. Immediately pleasant but certainly capable of giving rare emotions after long refinements of even 30-40 years.


Nebbiolo grown in Guyot with sustainable viticulture and obtained from the historic vineyard recognizable from afar by the large oak tree that rises in the center.



preceded by summer thinning, it falls towards the beginning of October, usually early due to the advanced age of the vineyard and the particular basin shape which allows it to capture the heat and retain it during the night so as to achieve optimal maturation of the polyphenols responsible for the varietal elegance of Nebbiolo.



Delicate destemming with light pressing and static cold maceration for 1 day.

Alcoholic fermentation at 26° C for a month with frequent punching down. Subsequent splinting of the cap for a further maceration of a month to fix and enhance the "terroir" - unique - that this Mention can express.



In large Slavonian oak vats for almost 3 years. This is followed by the 1 year bottled one during which the intense sweet scents of powder and peach bone appear contrasted with the bitter notes of cedar and the intense spicy notes.



Its elegance and depth make it suitable to accompany structured first courses and preparations with bitter chocolate but above all alongside second courses of long-cooked red meats, rabbit and game. Also excellent with long-matured cheeses.


- colour: intense and brilliant ruby red with garnet shades

- aroma: intense and well defined with notes of dog rose, jam  and cherry in alcohol followed by the persuasive hints of powder and peach bone balanced by those of cedar, licorice and bitter chocolate. Mentioned balsamic tones reminiscent of eucalyptus, resin and menthol.

- taste: full and harmonious, it is striking for its long silky tannins which begin to spread on the palate without weighing it down and then transform into soft and enveloping sensations of jam and cherry in syrup, liquorice and chocolate powder, very long and persistent. The characteristics of tobacco, tar and a fresh mentholated aftertaste are pleasant on the finish.


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

Exposure: East – South-East

Average altitude: 270 m above sea level

Year of planting: 1965

Soil: Sandstones from Diano d'Alba typical of Castiglione Falletto mixed with Sant'Agata marl.

*TO. Gambera, B. Molino, La Morra between the fifteenth and sixteenth centuries, vol. II, Toponyms, Agora and Municipality of La Morra, 2019


bottom of page