ABOUT THIS WINE

Grapes for this wine come from the Capalot vineyard. This is a beautiful vineyard located on the imposing hill of La Morra, it dominates the entire panorama of the Langhe from its almost summit position. The very sunny exposure and the high temperature changes characterize this wine for its flavor, guaranteeing a generous aromatic heritage. The vineyard has an easter-facing exposure and lies at an average altitude of 390 m above sea level. The soils are composed of laminated Sant'Agata marl interspersed with layers of sandstone and conglomerates with numerous fossil finds proving the marine sedimentary origin and the toponym "Pria" corresponded in ancient times to the term "Stone".

Harvest takes place in the first days of October and given the good vegetative energy that characterizes this sub-area, the sorting harvest is brought forward in the summer months by significant leaf removal and thinning. Grapes are processed through delicate destemming with light pressing and static cold maceration for 1 day to promote the natural enzymatic processes. Alcoholic fermentation at 24° C for 25 days with frequent punching down to favor the production of the complex aromatic heritage and the extraction of the extensive polyphenolic content. The wine is regined in worn oak barrels for 8 months, the first of which on the yeasts, acquiring volume, fatness and the characteristic spicy notes. Maturation in the bottle for 6 months, in which the wine softens, the floral, fruity and spicy notes grow and broaden and the more complex balsamic and hydrocarbon nuances appear.

ABOUT THIS PRODUCER

The San Biago winemaking tradition is truly a family affair that dates back 5 generations and begins in 1923 with their first bottling under their own name. Building on a strong foundation from their father Giovanni Roggero and his father, Giacomo. The Roggero siblings today run the estate with organic practices. Gianluca oversees the winemaking and cellar, his brother Davide manages the vineyards, and their sister, Tiziana, runs the business of the winery and estate. Their winemaking goal is not to create a wine, but to work solely with the aim of preserving and enhancing the peculiarities of each area and vintage. Only using estate fruit from their 22 hectares, they have 12 hectares in six deferent MGAs, designated “cru” areas, and make small amounts of each cuvee that highlights specific areas. Their low-impact agriculture cultivates grass and native vegetation in the rows without the use of pesticides or herbicides. Gianluca also is a beekeeper with hives on the property to enhance biodiversity. They are one of a select few producers growing and producing Pelaverga Verduno DOC wine.

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