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The Azienda Agricola San Biagio is located by the eponymous hillnet in La Morra, one of the eleven villages famous for the production of the Barolo. The estate broadens on a surface of 18 Ha of vineyards and is owned by the Roggero family that for generations has been producing quality wines.
Surrounded by magnificent vineyards, the winery enjoys a spectacular landscape which opens out on the Langhe, rich in history and castles. The old municipal land registry states the presence of the hillock of San Biagio already in the Middle Ages, in fact Sancte Blaxius appears in the archives of La Morra and goes back to the year 1477. In this spot stood a monastery of Benedictine monks (Priory of San Biagio, year 1050): who alredy knew the colture of the vine. The crus of the Roggero winery belong to the Greatest Vineyards of the Barolo of La Morra. With the 1994 resolution n. 21 of the town council, were defined the borders of the highest category Barolo vineyards, each one characterized by excellent viticultural conditions to grow Nebbiolo grape, used to make Barolo wine.
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The cellar is located in the old farmhouse built in 1923: under a vaulted brick ceiling stretches the row of the Barolo casks. A new winecellar has been built recently: it hosts modern locals for the vinification and others which are completely underground: in this second area the wine in barriques and in the bottles is left to mature.
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The owner of the San Biagio winery is Giovanni. He is also the coordinator. The vineyards are grown by the agrotechnic Davide: he takes care of the health of the vines, according to the regulations for a low impact agricolture, established by the European Community. The wines are vinified following modern technology and respecting tradition. To produce great wines for quality and longevity, with their own characters is the aim of the oenologist and cellarmaster Gianluca.
To visit Azienda Agricola San Biagio is a nice experience: surrounded by a superb landscape, you can admire the vineyards and the cellars of the estate. Tiziana will be pleased to welcome you and to present you the winery and its wines.
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BARBERA d'ALBA d.o.c.
Cru': Pria
Town: La Morra
Vine: Barbera
Vintage: it generally falls at the beginning of October
Improving: the wine is aged in French barriques for about 12 months. Then the Barbera is bottled and left to mature for at least six months. During the aging fruit and floral aromas develop and tannins soften.
Wine Making: it is carried out by long macerations, in accordance with tradition, and by punching down the cap smoothly and repeatedly, in thermoconditioning steel tanks. These operations aim to a balanced extraction of polyfenols and above all of aromas.
Color:it presents a fully ruby-red colour, with an intense tonality of violet hues
Fragance: the aromas are intriguing for the fruit scents when the Barbera is young, for its austerity when properly mature. It has the fragrance of blackberry and plum, of preserves and spice
Taste: it has a full and rounded taste, with a suggestion of sourness giving fragrance and freshness and making the Barbera a suitable wine for modern drinking habits
Soil: the soil is composed by white marls, interrupted here and there by tufaceous and sandy veins. top |
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BARBERA d'ALBA d.o.c. SUPERIORE
Cru' : San Biagio
Town: La Morra
Vine: Barbera
Vintage: it generally falls at the beginning of October
Improving: the wine is aged in French barriques (225 lt) for about 12 months. Then the Barbera is bottled and left to mature for at least six months. During the aging fruit and floral aromas develop and tannins soften
Wine Making: it is carried out by long macerations and by punching down the cap smoothly and repeatedly, in thermoconditioning steel tanks. These operations aim to a balanced extraction of polyfenols and aboveall of aromas.
Color: it presents a fully ruby-red colour, with an intense tonality of cardinal-red hues
Fragance: the aromas are intriguing for the fruit scents when the Barbera is young, for its austerity when properly mature. It has the fragrance of blackberry and plum, of preserves, of vanilla and spice. Scents of flowers contribute to enrich the bouquet. Aromas are extremely inviting.
Taste: it has a full, warm and rounded taste, with a suggestion of sourness giving fragrance and freshness and making the Barbera a suitable wine for modern drinking habits.top |
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BAROLO d.o.c.g.reviews
Cru' : San Biagio, Galina, Pria e Rocchettevino
Town: La Morra
Vine: Nebbiolo
Vintage: it generally falls at the beginning of October
Improving: the wine is aged in oak barrels for two years. Then it is bottled and left to lay for about 12 months. From that time on, the Barolo becomes finer, more harmonious; tannins soften, fruit and floral scents develop.
Wine Making: it is carried out by long macerations, in accordance with tradition, and by punching down the cap smoothly and repeatedly, in thermoconditioning steel tanks. These operations aim to a balanced extraction of polyfenols and above all of aromas.
Color: deep garnet-red with orange reflections which become more intense with the aging
Fragance: overwhelming, complex, with scents of withered rose, wild underwood berries, spices, preserves. The floral fragrance is fascinating: hints of liquorice, plum, mushroom, dried fig, tobacco, leather, white truffle
Taste: the taste is dry, strong, sharp,mildly tannic, smooth, harmonious, lingering.
Soil: the soil is tufaceous, clayey-calcareoustop |
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BAROLO SORI DEL ROVERE d.o.c.g.reviews
Cru' : San Biagio
Town: La Morra
Vine: Nebbiolo
Vintage: beginning of October
Improving: the wine is aged in French barriques (225 lt) for 18 months. Then it is bottled and left to lay for approximately 1 year. From that time on, the wine becomes finer, more elegant, tannins soften, floral and fruit scents develop amazingly.
Wine Making: it is carried out by long macerations, in accordance with tradition, and by punching down the cap smoothly and repeatedly, in thermoconditioning steel tanks. These operations aim to a balanced extraction of polyfenols, in particular of the supplest tannins, and of the aromas.
Color: deep garnet-red with orange reflections which become more intense with the aging.
Fragance: persuasive, complex: withered rose, wild underwood berries (wild strawberries, raspberries, bilties), spices, preserves. The scents of liquorice, plum, mushrooms, dried figs are suggestive and lingering as the hints of white truffle, tobacco and leather.
Taste: the taste is dry, strong, sharp, mildly tannic, smooth, inviting, promising.
Soil: the soil is characterised by white tufaceous marlstop |
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DOLCETTO d'ALBA d.o.c.
Cru' : San Biagio e Pria
Town: La Morra
Vine: Dolcetto
Vintage: Middle of September
Improving: the wine is put in small oak barrels to mature for six-eight months and then is bottled. During the aging tannins soften, fruit and flower scents develop
Wine Making: it is carried out by brief macerations and by punching down the cap smoothly and repeatedly, in thermoconditioning steel tanks.These operations aim to a balanced extraction of polyfenols, above all of the supplest tannins, and of the fruit scents, which are typical of the Dolcetto
Color: the colour is ruby-red, very intense, with fascinating violet and blackberry reflections.
Fragance: winy and fragrant, with inviting fruit scents in which you recognise cherry and plum; floral aromas are intriguing, the violet one above all
Taste: fresh, fragrant, of moderate acidity, of delicate and attractive bitterness
Soil: The soil is composed by white marls, interrupted here and there by tufaceous and sandy veins.top |
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LANGHE ROSSO JANIN d.o.c.
Cru': Roggeri, San Biagio
Town: La Morra
Vine: Cabernet Sauvignon
Vintage: beginning of October
Improving: in French barriques (225 lt) for eighteen months. Then the Cabernet is bottled and left to mature for al least six months. From that time on, tannins become suppler and floral and fruit scents develop.
Wine Making: it is carried out by long macerations, in accordance with tradition, and by punching down the cap smoothly and repeatedly, in thermoconditioning steel tanks. These operations aim to a balanced extraction of polyfenols and above all of aromas.
Color: fully ruby red.
Fragance: the aromas are fascinating for the fruit scents when the wine is young, for its austerity when mature. It charms for the hints of preserves, of spices and for a delicate herbaceous shade.
Taste: round and fresh, slightly tannic, always inviting.
Soil: the soil is clayey-calcareous, sometimes tufaceous and sandy.top |
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LANGE NEBBIOLO d.o.c.
Cru': Pria
Town: La Morra
Vine: Nebbiolo
Vintage: Beginning of October
Improving: the wine is aged in oak barrels (500 lt) for 1 year. Then it is bottled and left to lay for about 12 months. From that time on, Langhe Nebbiolo becomes finer, more harmonious; tannins soften, fruit and floral scents develop.
Wine Making: it is carried out by long macerations, in accordance with tradition, and by punching down the cap smoothly and repeatedly, in thermoconditioning steel tanks. These operations aim to a balanced extraction of polyfenols and above all of aromas.
Color: deep garnet-red with orange reflections which become more intense with the aging.
Fragance: overwhelming, complex, with scents of withered rose, wild underwood berries, spices, preserves. The floral fragrance is fascinating: hints of liquorice, plum, tobacco.
Taste:
the taste is dry, strong, sharp, mildly tannic, smooth, harmonious, lingering.
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