La Bioca Collection

La Biòca Winery

This is the collection of the great classics of Biòca, it perfectly represents the high standards of the cellar and their unique way of making wine. The best of their production and some lesser known gems.

This box includes:

1 bottle of Favorosa
1 bottle of Ricciaia
1 bottle of Faje ‘n Ross
1 bottle of La Pipina
1 bottle of Ronchi
1 bottle of Grappa of Nebbiolo from Barolo

Delivery  in 48-72 hs 


SKU: K0003P02 Category: Tags: , , , , ,
Favorosa Fruity and delicate smell and soft, light, creamy, lively taste. Recommended with cold dishes, fish, it is perfect as an aperitif. To serve 10-12°C Denomination: Langhe DOC Favorita Grape variety: Favorita 100% Vinification: 2/3 of the must follows the traditional white fermentation with cold maceration and fermentation in temperature controlled steel tanks for about 15 days. The remaining part is vinified with the "orange" method and then with the skins for about 5 days. After racking fermentation continues for about 10 days in French oak barriques. Aging: in barrique on fine lees in steel tanks. Followed by assemblage 20 days before bottling and aging for 6 months in bottles. Ricciaia Intense aroma, with vinous traits, berries, spices, balsamic puffs and soft and fleshy taste to the sip, shows acidity and tannins cohesive, pleasantly bitterish. Recommended with vegetable appetizers, cured meats, red meats, risotto, mushrooms and legumes. To be served 16-18°C Denomination: Dolcetto d'Alba DOC Grape variety: Dolcetto 100% Vinification: pressing and immediate start of fermentation in steel tanks and oak tonneaux of different capacities, without temperature control. Fermentation for about 7 days with manual punching down and regular pumping over by gravity. Post-fermentation maceration for 20 days. Aging: 12 months in wooden barrels of different sizes. Faje 'n Ross Characteristic delicate smell, you can feel some spices sweet taste, soft, fresh. Recommended with first courses, risottos but ideal with seasoned meats and fried food. To be served 16-18°C. Denomination: Freisa di Chieri DOC Superiore Grape variety: Freisa 100% Winemaking process: pressing and fermentation in steel tanks and oak tonneaux of different capacities, without temperature control. Fermentation for 7 days with manual punching down and regular gravity pumping over. Post-fermentation maceration for 20 days. Aging: about 6 months in new casks, 6 months in old casks and about 2 months in steel tanks. La Pipina Intense aroma, fragrant, complex and dry taste, structured, medium body. Recommended with cold cuts, semi-hard cheeses, appetizers, main courses. To be served 14-18°C Denomination: Nebbiolo d'Alba DOC Grape variety: 100% Nebbiolo Harvesting: manual in boxes Vinification: the grapes are harvested two weeks after the main harvest of the vineyard. 30% of the whole bunches are thrown into the amphora, the other part is destemmed by hand. Fermentation proceeds slowly in a heated environment, malolactic fermentation takes place spontaneously along with alcoholic fermentation. The wine remains with the skins for 2 months and is racked off before Christmas. Bottled without filtration or other treatments. Aging: 11 months in jar Ronchi Intense and characteristic aroma and dry, full, harmonious taste. It goes well with local dishes based on truffles, red meat and game, seasoned/spicy cheeses. To be served 18-20°. Denomination: Barbaresco DOCG Grape variety: 100% Nebbiolo Vinification: destemming and cold maceration for a few days. Vinification in thermoregulated tank combined for about a week with regular pumping over, punching down and délestage. Post-fermentation maceration for a couple of weeks. Grappa of Nebbiolo from Barolo Served at the end of a meal (15-18°C) it is an excellent digestive. It can be accompanied by aromatic and spicy desserts. It can be served with aromatic and spicy desserts, perfect with dark chocolate. The grappa: produced with traditional methods in one of the oldest and historical distilleries of the area, our grappa is a continuation of local traditions, it is a white grappa (not aged) just to emphasize its natural freshness and body. its freshness and natural body. Denomination: Grappa di Nebbiolo da Barolo, DOCG Vinification: After the end of fermentation and post-fermentation maceration of our Baroli, the pomace is carefully pressed in a soft press and immediately brought to the distillery. There the distillation takes place in steam stills, in a historic line of the 1930s, recently recovered. Aging: steel for some months