Piazza matteotti, 2
28010 - Boca (NO) Italy
Piazza matteotti, 2
28010 - Boca (NO) Italy
+39 338 2898789
+39 338 2898789
Piazza matteotti, 2
28010 - Boca (NO) Italy
+39 338 2898789
info@bocapiane.com
Piazza matteotti, 2
28010 - Boca (NO) Italy
info@bocapiane.com
LE PIANE SRL - P.IVA/Cod. Fisc: 01667410037 - SDI: SUBM70N
LE PIANE SRL - P.IVA/Cod. Fisc: 01667410037 - SDI: SUBM70N
Boca DOC
LE PIANE SRL - P.IVA/Cod. Fisc: 01667410037 - SDI: SUBM70N
Consists of Nebbiolo (85%) and Vespolina grapes. This wine requires full maturity and is treated in the barrel for 3 to 4 years, and can then be stored for decades. The mineral composition of the porphyritic soil together with the characteristic structures of the Nebbiolo grapes allow “Boca” to become a full, expressive wine. Its flavour reminds one of well-matured forest fruits, violets, tobacco and dried herbs with hints of balsam and citrus fruits. Power and a silky elegance will develop in the mouth, fascinating and playful, with a slightly noble and bitter final note. The vast complexity of taste allows one to discover new facets over and over again. Our Boca can mature and refine in bottles for up to 10-20 years. The wine accompanies white meat, birds, game, braised meat, cheese very well.
Vineyards: Yield per hectare ca. 3000-4000 kg
Old vineyards (30 - 50 years) at Traversagna, in Prato Sesia, and at Le Piane (old vineyard of Antonio Cerri). New vineyards (plantation 1998-2004) in the best sites of Boca (Mottosergo, Meridiana, Valvecchi and Traversagna). Vineyards in rows with guyot system and 5000 plants per hectare. The ground consists of porphyric gravel (of vulcanic origin) with pink colour and full of minerals without any organic or chalk, south exposure. Surface of vineyards 6.0 hectares.
Winemaking:
Long fermentation with the skins (30 days) in open steel and wood casks (2000-3000 litres) with natural yeast. The skins are pushed down once a day by hand (Follatura a mano) and after long maceration up to 40 days the wine is pressed and the freeflow-wine goes together with the press wine immediately to the wooden oak barrels (2000-3000 litres), where the wine remains for 3-4 years ripening. The malolactic fermentation occurs spontaneous in spring after harvest in the wooden casks. Bottling after 3-4 years unfiltered and unfined. 6 months ripening in the bottle before sales.
Grape varieties: 85% Nebbiolo / 15% Vespolina
Aging potential 10-20 years. Average production: 10’000-15’000 bottles.
Alcohol: 12.5-14.0% Vol., Total Acidity 5.4-6.5 g/l
First year of production: 1998
