2024 San Biagio Verduno Pelaverga, Piedmont, Italy
ABOUT THIS WINE
The Pelaverga is farmed without pesticides or herbicides. 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. The 1.5 ha vineyards were planted in the 1990s on a steep eastern exposure at 1300 feet in elevation in the Capalot MGA in La Morra. Ancient fossils found in the soil demonstrate the marine sedimentary origins, formed by Sant’Agata Marl, limestone-clay interspersed with layers of sandstone. The sunny exposure and diurnal shift guarantee generous aromatics.
Grapes are destemmed and gentle pressed with a cold, static maceration for one day to encourage natural enzymes. Fermentation with a local yeast for 3-4 weeks at 75° F with frequent punch-downs of the cap to increase oxygenation and prevent reduction, and to enhance aromatics. After the wine is racked off the skins and lees, it is refined in steel tanks until April of the following year and then allowed at least 3 months in the bottle before release. Delicate fining and filtering is done 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.
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Description
ABOUT THIS WINE
The Pelaverga is farmed without pesticides or herbicides. 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. The 1.5 ha vineyards were planted in the 1990s on a steep eastern exposure at 1300 feet in elevation in the Capalot MGA in La Morra. Ancient fossils found in the soil demonstrate the marine sedimentary origins, formed by Sant’Agata Marl, limestone-clay interspersed with layers of sandstone. The sunny exposure and diurnal shift guarantee generous aromatics.
Grapes are destemmed and gentle pressed with a cold, static maceration for one day to encourage natural enzymes. Fermentation with a local yeast for 3-4 weeks at 75° F with frequent punch-downs of the cap to increase oxygenation and prevent reduction, and to enhance aromatics. After the wine is racked off the skins and lees, it is refined in steel tanks until April of the following year and then allowed at least 3 months in the bottle before release. Delicate fining and filtering is done 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.
