La Bioca Selection

La Biòca Winery

This collection 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 Daje Mach
1 bottle of Bissia
1 bottle of Ravera
1 bottle of Zabalda
1 bottle of Ronchi
1 bottle of Riccinebbia

Delivery  in 48-72 hs 

140,00

SKU: K0003P04 Category: Tags: , , , , ,

Daje Mach
Intense smell, fragrant, with spicy characterization and dry, fresh, velvety taste, with the aftertaste of black pepper. Recommended with cold cuts, semi-hard cheeses, white meats such as roast rabbit. Serve at 14-18°C.
Denomination: Verduno Pelaverga DOC
Grape variety: 100% Pelaverga Piccolo
Vinification: destemming and cold maceration for 72 hours, with 2 closed pumpings over every day in thermo-controlled steel tanks. Fermentation lasts about 9 days followed by a maceration of about 15 days.
Aging: 10 months in wooden barrels of different capacities.

Bissia
Characteristic smell and dry, soft, mellow, harmonious taste. Excellent aperitif. It matches perfectly with fish dishes, white meat, shellfish and cheese. Serve at 10-12°C.
Denomination: Langhe DOC Chardonnay
Grape variety: 100% Chardonnay
Vinification: pressing without destemming. The must is transferred into a temperature-controlled stainless steel tank where it is decanted overnight. The cleaned must is racked into a steel tank without temperature control, and the alcoholic fermentation lasts a few days. Decanting for 24 hours in steel tanks with temperature control. Racking and alcoholic fermentation for about 1 week.
Aging: about 12 months in French oak tonneaux, first and fourth passage, and in steel tanks. Production: from 800 to 1 200 bottles per year.

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.

Ravera
Intense and characteristic odor and dry, full, harmonious taste. It goes well with local dishes based on truffles, game meat, seasoned/spicy cheeses. To be served 18-20°C.
Denomination: Barolo DOCG
Grape variety: 100% Nebbiolo
Vinification: crushing, destemming and cold maceration for a few days. Fermentation in French oak tonneau for about 10 days with punching down and aeration of the must. Post-fermentation for 3-4 weeks. Aging in oak tonneau for 18 months.

Zabaldà
Floral smell, red fruits and spice and typical Barbera taste, fresh, with a dry, savory and
harmonic. Recommended with meat starters, pasta, pizza and cheese dishes. To be served 16-18°C.
Denomination: Barbera d'Alba DOC
Grape variety: 100% Barbera
Vinification: destemming and crushing followed by cold maceration for a few days in thermo-conditioned tanks. Vinification in steel tanks at controlled temperature for about 8 days.
Aging: from 9 to 12 months in wooden barrels of different capacities.

Riccinnebbia
Characteristic smell, fruity and delicate and dry taste, good body. Recommended with cold cuts and cheeses, fresh stuffed pasta, main courses of pork, wild boar and braised meat. To be served 16-18°C.
Denomination: Nebbiolo d'Alba DOC
Grape variety: 100% Nebbiolo
Vinification: destemming and crushing followed by cold maceration for 3 days in thermo-conditioned tanks. Alcoholic fermentation from 5 to 10 days with prolonged maceration to obtain greater phenolic and aromatic extraction.
Aging: from 10 to 16 months in wooden barrels of different capacities.