THE PRODUCER: San Biagio Azienda Agricola

Aging: San Biagio Barolo Bricco ages in Slavonian oak casks for no less than 30 months. Ageing in the bottle follows for 1 year, during which the tannins soften, and the floral and fruity notes develop.

Growing location: Bricco San Biagio grows in a historic Nebbiolo vineyard lying at the heart of one of the finest Barolo crus, the San Biagio hill in the village of La Morra. The particular hollow-shaped conformation of the slope enables the warmth captured during the day to be retained over the night. The vineyard is named after the round hill net – “Bricco” in Italian – that stands at the top of the vineyard, dominating the landscape. Facing east, south-east, its calcareous, clayey soil is of Miocene origin.

Vinification: The maceration on the skins lasts around 20 days in small new oak vats. This avoids overheating of the pomace and any unpleasant ‘cooked’ overtones that could result. Frequent, gentle breaking up of the cap by hand during this period allows for good extraction of the finer polyphenols that provide softness, and stimulates the enzymatic and fermentation processes. This gives this wine the unique sense of “terroir” this cru is capable of expressing.

Nose: Expansive, featuring berries, dog roses, lime, jam, cooked plums. Appealing spicy and balsamic overtones stand out in the more mature wine, especially star anise, liquorice, mushrooms and dried figs, as well as hints of tobacco and leather.

Taste: Strikingly complex, with spicy and balsamic notes and sweet tannins clearly showing through. Appealing overtones of liquorice, tobacco and tar on the finish.