Reds Archivi - La Bioca https://www.labioca.it/en/categoria-prodotto/red/ Fri, 03 Jul 2026 09:01:59 +0000 en-US hourly 1 https://wordpress.org/?v=7.0 https://www.labioca.it/wp-content/uploads/2020/03/cropped-favicon-32x32.png Reds Archivi - La Bioca https://www.labioca.it/en/categoria-prodotto/red/ 32 32 Stolèt 2012 https://www.labioca.it/en/vini/stolet-2012/ Mon, 15 Feb 2021 17:25:38 +0000 https://www.labioca.it/?post_type=product&p=5577 Name: STOLÈT

Denomination: Barolo DOCG,
Riserva Castagni

Variety: Nebbiolo 100%

Harvest: manual in cases

Vinification: destemming & cold maceration for a few days. Fermentation in French oak tonneau for about 10 days with regular punch-down and pump-overs. Post-fermentative maceration for about 3-4 weeks.

FML: in oak tonneaux

Ageing: minimum 18 months in oak Production: about 500-1500 bottles a year

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[mkdf_button type="simple" text="Scheda tecnica" target="_self" icon_pack="" font_weight="" text_transform="" target="_blank" link="https://www.labioca.it/wp-content/uploads/2023/01/Scheda-Stolet-inglese.pdf" margin="0px 0px 0px 5%"]

L'articolo Stolèt 2012 proviene da La Bioca.

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Note degustative

Colore: rosso granato

Olfatto: intenso e caratteristico Gusto: secco, strutturato, armonico

Temperatura di servizio: 18-20°C

Abbinamenti consigliati: si abbina a piatti locali a base ditartufo, selvaggina, formaggi stagionati / piccanti.

Il nome: “sto lét” in piemontese significa “questo letto” e se uno ha 100 anni ne ha sicuramente bisogno.

L'articolo Stolèt 2012 proviene da La Bioca.

]]> Ravera https://www.labioca.it/en/vini/ravera/ Mon, 15 Feb 2021 17:05:52 +0000 https://www.labioca.it/?post_type=product&p=5561 Name: Ravera

Denomination: Barolo DOCG

Variety: Nebbiolo 100%

Harvest: manual in cases

Vinification: destemming & cold maceration for a few days days. Fermentation in French oak tonneau for about 10 days with regular punch-down and pump-overs. Post-fermentative maceration for about 3-4 weeks.

FML: in oak tonneau

Ageing: minimum 18 months in oak Production: about 600-1500 bottles a year

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[mkdf_button type="simple" text="technical sheet" target="_self" icon_pack="" font_weight="" text_transform="" target="_blank" link="https://www.labioca.it/wp-content/uploads/2023/01/Scheda-Ravera-inglese.pdf" margin="0px 0px 0px 5%"]

L'articolo Ravera proviene da La Bioca.

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Tasting notes:

Colour: red granate

Bouquet: intense and characteristic Taste: dry, full, harmonious

Service temperature: 18-20°C

Recommended pairings: it goes well with local dishes based on truffles, game meat, aged / spicy cheeses.

The name: the name of the cru from which it comes

L'articolo Ravera proviene da La Bioca.

]]> Riccinnebbia https://www.labioca.it/en/vini/riccinnebbia/ Mon, 15 Feb 2021 16:32:10 +0000 https://www.labioca.it/?post_type=product&p=5521 Name: Riccinnebbia

Denomination: Langhe Nebbiolo DOC

Variety: Nebbiolo 100%

Harvest: manual in cases

Vinification: destemming 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.

FML: in steel

Ageing: from 10 to 16 months in oak barrels of different capacities.

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[mkdf_button type="simple" text="TECHNICAL SHEET 2016" target="_self" icon_pack="" font_weight="" text_transform="" target="_blank" link="https://www.labioca.it/wp-content/uploads/2024/02/Riccinnebbia-2016-eng.pdf" margin="0px 0px 0px 5%"] [mkdf_button type="simple" text="TECHNICAL SHEET" target="_self" icon_pack="" font_weight="" text_transform="" target="_blank" link="https://www.labioca.it/wp-content/uploads/2024/02/Langhe-DOC-Nebbiolo-Riccinnebbia-eng.pdf" margin="0px 0px 0px 5%"]

L'articolo Riccinnebbia proviene da La Bioca.

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Tasting notes

Colour: rubyred

Bouquet: floral, red fruits, delicate Taste: dry, full body

Service temperature: 16-18°C

Recommended pairings: salumi and cheeses, fresh stuffed pasta, second courses of pork, wild boar and braised meat

The name: the Nebbiolo, is so called because historically collected in the autumn, when the fog makes the view of Langa even more magical. The hedgehog, our symbol, in fog represents the Nebbiolo harvest.

L'articolo Riccinnebbia proviene da La Bioca.

]]> Monvigliero https://www.labioca.it/en/vini/monvigliero/ Wed, 15 Apr 2020 14:02:28 +0000 https://www.labioca.it/?post_type=product&p=5356 Name: Monvigliero

Denomination: Barolo DOCG

Year: 2017

Variety: Nebbiolo 100%

Harvest: manual in cases

Vinification: destemming & cold maceration for a few days days.
Fermentation in French oak tonneau for about 10 days with regular
punch-down and pump-overs. Post-fermentative maceration for
about 3-4 weeks.

Ageing: minimum 18 months in oak

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[mkdf_button type="simple" text="technical sheet" target="_self" icon_pack="" font_weight="" text_transform="" target="_blank" link="/wp-content/uploads/2020/05/Barolo-Monvigliero-DOCG-ingl.pdf" margin="0px 0px 0px 5%"]

L'articolo Monvigliero proviene da La Bioca.

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Note degustative

Colore: rosso granato

Olfatto: intenso e caratteristico

Gusto: asciutto, pieno, armonico

Temperatura di servizio: 18-20°C

Abbinamenti consigliati: si accompagna bene con il riso (in
particolare risotti), selvaggina, formaggi stagionati / piccanti.

L'articolo Monvigliero proviene da La Bioca.

]]> Bussia 2018 https://www.labioca.it/en/vini/bussia-2018/ Wed, 06 May 2020 12:47:12 +0000 https://www.labioca.it/?post_type=product&p=5242 Name: Bussia

Denomination: Barolo DOCG

Variety: Nebbiolo 100%

Harvest: manual in cases

Vinification: destemming & cold maceration for a few days. Fermentation in steel tanks without temperature control for about 7 days with regular punching down and pumping over. Post- fermentative maceration for about 25 days.

FML: in oak tonneau

Ageing: minimum 18 months in oak

Production: about 900 - 1300 bottles a year

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[mkdf_button type="simple" text="TECHNICAL SHEET" target="_self" icon_pack="" font_weight="" text_transform="" target="_blank" link="https://www.labioca.it/wp-content/uploads/2023/01/Barolo-Bussia-en.pdf" margin="0px 0px 0px 5%"]

L'articolo Bussia 2018 proviene da La Bioca.

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Note degustative

Colore: rosso granato

Olfatto: intenso e caratteristico Gusto: asciutto, pieno, armonico

Temperatura di servizio: 18-20°C

Abbinamenti consigliati: si accompagna bene ai piatti di carne, selvaggina e ai formaggi stagionati.
Il nome: porta il nome del cru dal quale proviene

L'articolo Bussia 2018 proviene da La Bioca.

]]> Seconds https://www.labioca.it/en/vini/secondine-2017/ Wed, 06 May 2020 12:56:26 +0000 https://www.labioca.it/?post_type=product&p=5247 Name: Secondine Appellation: Barbaresco DOCG

Varietal: 100% Nebbiolo

Harvesting: by hand in crates

Vinification: destemming and cold maceration for a few days, vinification in vertical French oak tonneau for about 6 days without temperature control. Cap was worked with regular punching-down and manual pumping-over. Porst- fermentation maceration for about 14 days.

FML: steel

Aging: minimum 9 months in oak Production: about 700-900 bottles

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[mkdf_button type="simple" text="Data sheet" target="_self" icon_pack="" font_weight="" text_transform="" link="https://www.labioca.it/wp-content/uploads/2024/02/Scheda-Secondine-italiano.pdf" margin="0px 0px 0px 5%"]

L'articolo Seconds proviene da La Bioca.

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Tasting Notes

Color: garnet red

Nose: intense and characteristic Taste: dry, full, harmonious

Serving temperature: 18-20°C

Recommended pairings: goes well with local truffle dishes, red meat, aged/spicy cheeses.

Name: named after the cru from which it comes

L'articolo Seconds proviene da La Bioca.

]]> La Pipina 2022 https://www.labioca.it/en/vini/la-pipina-2022/ Fri, 31 Jan 2020 14:02:41 +0000 https://www.labioca.it/?post_type=product&p=5253 Name: La Pipina

Denomination: Nebbiolo d’Alba DOC

Variety: Nebbiolo 100%

Harvest: manual in cases

Vinification: 30% of entire bunches + 70% of destemmed grapes go into the clay. Fermentation proceeds during 15-20 days

FML: in clay

Ageing: 11 months in clay

Production: 2300-2500 bottles a year

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[mkdf_button type="simple" text="Technical sheet" target="_self" icon_pack="" font_weight="" text_transform="" target="_blank" link="https://www.labioca.it/wp-content/uploads/2023/01/La-Pipina-eng.pdf" margin="0px 0px 0px 5%"]

L'articolo La Pipina 2022 proviene da La Bioca.

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Tasting notes:

Color: ruby red

Bouquet: intense, fragrant

Taste: dry, fresh, beautiful tannins

Service temperature: 14-18°C

Recommended pairings: cured meats, plates with truffles, semi-hard cheeses

The idea: the amphora is one of the most ancient containers where wine was fermented, shipped and preserved; it was invented more than 8000 years ago. There is a renaissance of old wine making techniques these days so we dared to experiment with a modern amphora matching it with all the wine making science available

L'articolo La Pipina 2022 proviene da La Bioca.

]]> Aculei https://www.labioca.it/en/vini/aculei/ Mon, 27 Jan 2020 17:47:41 +0000 https://www.labioca.it/?post_type=product&p=5265 Name: Aculei

Denomination: Barolo DOCG

Variety: Nebbiolo 100% (cru Castagni, cru Bussia, cru Ravera) Harvest: manual in cases

Vinification: destemming & cold maceration for some days, vinification in steel tanks for about 7 days with temperature control, with regular punch-downs and manual pump-overs. Porstfermentation maceration for 20 days.

FML: in steel tanks (3 lots separately)

Ageing: minimum 18 months in oak (3 lots separately)

Production: about 5000-7000 bottles a year

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[mkdf_button type="simple" text="Technical sheet" target="_self" icon_pack="" font_weight="" text_transform="" target="_blank" link="https://www.labioca.it/wp-content/uploads/2023/01/Scheda-Aculei-inglese.pdf" margin="0px 0px 0px 5%"]

L'articolo Aculei proviene da La Bioca.

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Note degustative

Colore: rosso granato

Olfatto: intenso e caratteristico Gusto: asciutto, pieno, armonico

Temperatura di servizio: 18-20°C

Abbinamenti consigliati: il Barolo è ideale da abbinare a piatti ed è perfetto anche in abbinamento alla pasticceria secca o il cioccolato

Il nome: gli “aculei” sono la difesa del riccio, nostro simbolo. La sua “corazza” lo rende imbattibile e lo protegge dai predatori così vuole presentarsi il nostro Barolo.

L'articolo Aculei proviene da La Bioca.

]]> Stёrmà 2022 https://www.labioca.it/en/vini/st%d1%91rma-2022/ Wed, 06 May 2020 13:46:02 +0000 https://www.labioca.it/?post_type=product&p=5276 Name: Stërmà

Appellation: Nebbiolo d'Alba DOC Superiore Grape variety: 100% Nebbiolo

Harvesting: by hand in crates

Vinification: crushing and cold maceration for several days. Alcoholic fermentation in temperature-controlled steel tanks for about a week. Post-fermentation maceration for 10-12 days in order to obtain the greatest extraction of aromatic and phenolic substances.

FML: steel

Aging: 12 months in the combined barrel and 6 months in large oak barrels

Production: approximately 7000 to 12000 bottles per year

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[mkdf_button type="simple" text="Data sheet" target="_self" icon_pack="" font_weight="" text_transform="" link="https://www.labioca.it/wp-content/uploads/2023/05/Sterma-Nebbiolo-d-alba-Superiore.pdf" margin="0px 0px 0px 5%"]

L'articolo Stёrmà 2022 proviene da La Bioca.

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Tasting Notes

Color: ruby red tending to garnet

Nose: fruity and characteristic

Taste: dry, velvety, harmonious

Serving temperature: 18-20°C

Recommended pairings: ideal with savory first courses, with roasted red meat, grilled meats and with medium-aged cheeses.

The name: In Piedmontese dialect “stërmà” means “hidden.” A popular Piedmontese phrase is “Vàte stërmé ʽnt la nèbia,” which means “Go and hide in the fog,” the fog in which Nebbiolo is typically harvested.

L'articolo Stёrmà 2022 proviene da La Bioca.

]]> Daje Mach 2024 https://www.labioca.it/en/vini/daje-mach-2024/ Mon, 27 Jan 2020 17:24:57 +0000 https://www.labioca.it/?post_type=product&p=5287 Name: Daje Mach - Vintage almost sold out

Denomination: Verduno Pelaverga DOC

Variety: Pelaverga Piccolo 100%

Harvest: manual in cases

Vinification: destemming and cold maceration for 72 hours, with two pump-overs closed every day in a steel tank with a temperature control. The fermentation lasted about 9 days followed by a maceration of about 15 days.

FML: in steel

Ageing: 6 months in steel

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[mkdf_button type="simple" text="technical sheet" target="_self" icon_pack="" font_weight="" text_transform="" target="_blank" link="https://www.labioca.it/wp-content/uploads/2023/02/Scheda-Daje-Mach-inglese-1.pdf" margin="0px 0px 0px 5%"]

L'articolo Daje Mach 2024 proviene da La Bioca.

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Note degustative

Colore: rosso rubino con riflessi violetti

Olfatto: intenso, fragrante, con la sua caratteristica speziata Gusto: secco, fresco, vellutato, con il retrogusto di pepe nero

Temperatura di servizio: 14-18°C

Abbinamenti consigliati: salumi, formaggi semiduri, carni bianche tipo coniglio arrosto.

Il nome: “Daje mach” in dialetto piemontese vuol dire “dacci dentro”.

L'articolo Daje Mach 2024 proviene da La Bioca.

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