- About us
- Company details
La Biòca is a small winery located in Serralunga d’Alba, in the Langhe zone.The word "biòca" comes from the Piedmontese language and is used to describe a decisive person often with a "tough head“. The name was not chosen by chance, La Biòca also is a young winery, we started our business in 2012.You really need a “tough head” to work in a highly competitive environment surrounded by great wineries with a long history.Today we have a large production facility, two warehouses for bottled and labeled wines, an underground cellar, a spacious tasting room on the second floor with a huge terrace and a B&B with comfortable rooms.
Year of establishment:
2012
Number of employees:
FROM 3 TO 9 EMPLOYEES
Annual turnover:
between 0.5 and 2.5 million Euro
Reference year of turnover:
2020
Export turnover:
From 250.000 to 750.000 Euro
Activities:
Growing of grapes
Growing of other tree and bush fruits and nuts
Manufacture of wine of fresh grapes, other than sparkling wine and other special wines
Accommodation on farms
- Videos
- Catalogue
we are young and enthusiastic team, we have approximately 8 ha in Monforte d'Alba, Novello, La Morra and Verduno. The company's philosophy is to combine traditional production methods with innovative methods, so we started experimenting a bit with mixed barrels (oak+steel) and with amphorae, obtaining interesting results with Nebbiolo. We work only with the native grapes of the area: Barbera, Dolcetto, Nebbiolo, we have rare grapes such as Rossese Bianco (we are only 5 producers) or Pelaverga Piccolo. The harvest is manual. We are not an organic winery but we try to respect the nature and the wines we produce.In the vineyards of Monforte d'Alba we left the forest to have biodiversity, in fact, we see many wild animals that come to taste the grapes when the time of harvest arrives, for us it is a signal for the harvest even without carrying out the analyses:) We don't use pesticides and herbicides, we cut the grass manually between the rows and we use a minimum quantity of sulphites.
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- Contact Information
- Business Proposals
Company:
LA BIOCA S.R.L. AGRICOLA
Web site:
Address:
LOC SAN SEBASTIANO 10
City:
SERRALUNGA D'ALBA MONFORTE D'ALBA (CN)
Zip Code:
12065
E-commerce:
Social media:
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Langhe DOC Rossese Bianco Cyrogrillo 2023
Rossese Bianco 95%, Incrocio Manzoni Bianco 5%
Harvest: manual
Vinification: separate vinification for the two varieties. Destemming and soft pressing without maceration. Fermentation in steel tanks with temperature control. The blend was done about 2 months before bottling.
Ageing: on noble lees for 5 months in steel tanks
d’acciaio
Documents
Verduno Pelaverga DOC Daje Mach 2021
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: 80% in steel tanks for about 12 months and 20% in oak
barrique for the same period of 12 months
Documents
Langhe DOC Nebbiolo Riccinnebbia 2022
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 8 to 10 months in steel tanks
Documents
Barolo DOCG Aculei 2018
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)
Documents
Barolo Ravera DOCG 2018
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 tonneau
Documents