La Bioca

La Biòca’s seven vineyard plots cover 8 ha distributed among four Langhe municipalities: Monforte d’Alba, Novello, La Morra and Barbaresco. The holdings comprise Bussia and San Sebastiano in Monforte d’Alba, Ravera in Novello, Castagni and Croera in La Morra, and Secondine and Ronchi in Barbaresco. The vineyards were planted at various times between 1961 and 2017.

The soils contain differing proportions of sand, clay and limestone. These variations are associated with wines ranging from elegant and fragrant expressions to fuller, more alcoholic, robust and long-lived styles.

The local climate is temperate continental. Rainfall is concentrated principally in May, while abundant, bright sunlight favours photosynthesis. The cellar and agritourism are situated at Fontanafredda in Serralunga d’Alba, amid the hills and vineyards of the Langhe.

La Biòca works exclusively with grapes from its own 8 ha of vineyards. Vineyard care and careful harvesting form the stated basis of production. Harvest normally starts in late September. It is an intensive period in which the working day begins at dawn before the fruit is transferred to the cellar.

Production, vinification, maturation and direct sale are centred at the cellar in Serralunga d’Alba. After harvest, destemming and crushing are performed simultaneously with a destemmer.

Wooden barrels are used for maturation and stabilization. The exchange of gases during maturation, together with differences in barrel capacity and wood type, helps shape the aromas, flavours and overall style of the finished wines. La Biòca also experiments with fermenting and maturing selected wines in clay amphorae; its range includes a Nebbiolo d’Alba both vinified and matured in amphora.

The winery contains a dedicated vinification room and separate spaces for maturation, as well as a tasting room used at the end of cellar visits.

La Biòca defines its work through determination—the quality embodied by the Piedmontese word biòca—and a sustained effort to express its land through wine. Its approach places vineyard care, close attention to harvested grapes and careful cellar handling at the centre of quality.

The human element is presented alongside vines, soil and climate as one of the forces shaping Langhe wine. The team seeks to bring its character and experience to the wines while working with traditional Langhe varieties, rare native grapes and old vineyards. Traditional maturation in wood is complemented by experimentation with clay amphorae.