2018 San Biagio "Capalot" Barolo, Italy

ABOUT THIS WINE

The Capalot MGA (Menzione Geografica Aggiuntiva) is a high-elevation vineyard area (planted in the 1960s) in the commune of La Morra. The sunny exposure and diurnal fluctuations produce expressive wines. Ancient fossils found in the soil demonstrate the marine sedimentary origins, formed by Sant’Agata Marl, limestone-clay interspersed with layers of sandstone. Before the MGA was established this vineyard site was called “La Pria” referencing the stone soil. Due to the vigor of this area, significant leaf removal and grape thinning are necessary to better ripen the small clusters. The winemaker uses low-impact agriculture with grass and native vegetation growing in the rows. No intention for organic certification but with a focus on cultivation of insects and natural flora to strengthen the ecosystem for a sustainable model. All water used in the vineyards for organic sprays is collected from the rain, and they keep bees for biodiversity. 

Grapes are manually harvested followed by gentle destemming. Fermentation with a local yeast for 2-3 weeks at 75° F with frequent punchdowns of the cap in wooden vats to increase oxygenation. The wooden tops are closed, and the maceration continues for 4 more weeks undisturbed, to develop the mineral and aromatic notes. The wine is aged in neutral French tonneau barrels for 18 months, on the fine lees, acquiring body and developing spice and minerality. A further aging of 12 months in larger Slavonia oak before bottling with at least one year refinement. Fining and filtering without animal products.

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.