La Bioca - Langhe Nebbiolo, Piemonte, Italy (2016)

TASTING NOTES

Full bodied, with red fruits and floral notes on the nose. A beautiful, elegant and versatile wine - straddling a fuller body with acidic tension alongside aged notes of leather and dusty earth.

Destemmed with cold maceration for a few days in temperature controlled tanks. Alcoholic fermentation from 5 to 10 days with prolonged maceration to obtain greater phenolic and aromatic extraction. Ageing: from 10 to 16 months in oak barrels of different capacities.

Although their practices and quality are up there with many of the top producers in the region, they differ in that they are not a centuries old or even generations old winery. In fact, they are completely unique in the Langhe. La Bioca is the brainchild of Bisso Atanassov, a Bulgurian winemaker, who decided that he simply had to move to the Langhe and make wine there. 

Today they possess around 8 hectares of vineyards spread over Barolo, Barbaresco and across the Langhe. Almost everything, from the humble 'entry-level' whites and reds to the illustrious crus, is micro-vinified, highlighting each individual commune or parcel from which the grapes were harvested. Always elegant, expressive of their terroir and utterly delicious.