Eugenio Bocchino

Az agricola Eugenio Bocchino, Barolo

Like many other who studies economics, Eugenio Bocchino got really bored and felt that he needed to do something completely different. So he started to work in a cellar in Barbaresco to learn how to make wine, at the same time as he tried his luck as a pro-skier. He didn’t get world famous so in 1996 Eugenio did his first own vintage, from Roccabella vineyard on the border to Barolo that gave him 500 bottles of Nebbiolo.

In 1997 he did 1000 bottles, because he inherited another vineyard, La Perucca. Since 2000 he has managed to rent 2 vineyards in Barolo and farms in total 4 hectares today, spread out on 4 different parcels. 2000 was also the year when he started to work naturally in the vineyards, because he understood that the poison was really bad for both the workers and for the soil.

His wife Cinzia is working together with him today, and because of her they also use some biodynamic practices that suits their soils. She has done a lot of studies on biodynamics over the years, and has also translated Niclas Joly’s book on that topic from French to Italian.

Since 2016, they also make wines from 2,5 ha situated by their holiday house in northern Sardinia, and they have also bought 6 ha there which they planted in 2016. A good excuse to spend more time there and at the same time having the ability to explore what you can get out of the incredible terroir on the island.

The wines are intense and rich in fruit combined with fine acidity, minerality and tannins that tell you they are there.


2019 Barbera d’Alba ’Tom’

Soil: Clay, sand and limestone in La Morra with west exposition. 
Grape: 
Barbera
Appellation: Barbera d’Alba DOC
Age of Vines: 
planted 1983
Yields: 
35 hl/ha
Vinification:Destemmed then fermented in stainless steel tank for 20 days with the skins. Ageing 14 months in old barriques and in ’botti’ of 2000-liter before bottling.


2018 Barbera KeyKeg

Soil: Clay, in Guarene with south east exposition
Grape: Barbera
Appellation: Barbera d’Alba DOC
Age of Vines: planted 1950
Yields: 35 hl/ha

Vinification: Destemmed then fermented in stainless steel tank for 15 days with the skins. Ageing 14 months in stainless steel before ‘kegging’.


2018 Nebbiolo KeyKeg

Soil: Clay, in Guarene with south east exposition
Grape: Nebbiolo
Appellation: Langhe Nebbiolo DOC
Age of Vines: planted 1950
Yields: 35 hl/ha

Vinification: Destemmed then fermented in stainless steel tank for 15 days with the skins. Ageing 14 months in stainless steel before ‘kegging’.


2017 Roccabella

Soil: Clay and sand
Grape: Nebbiolo
Appellation: Langhe Nebbiolo DOC
Age of Vines: planted 2000
Yields: 25 hl/ha

Vinification: Destemmed then fermented for 20 days with the skins in stainless steel tanks before gentle pressing and then continued ageing in old barrels for 2 years.


2012 Langhe ’Suo di Giacomo’

Soil: Sand and limestone
Grape: 80% Nebbiolo, 20% Barbera
Appellation: Langhe Rosso DOC
Age of Vines: planted 1972
Yields: 30 hl/ha

Vinification: Destemmed then fermented for 1 month with the skins in stainless steel tanks before gentle pressing and then continuing ageing in old barrels for 2 years.


2016 Nebbiolo La Perucca

Soil: Clay, sand and limestone.
Grape: Nebbiolo
AppellationLanghe Nebbiolo DOC
Age of Vines: Planted 1994 to1999
Yields: 27 hl/ha

Vinification: Destemmed then fermented in stainless steel tank for 25 days with the skins before gentle pressing and then aged 2 years in old ’botti’ of 2500-liter before bottling and continuous ageing in the bottle.


2015 Barolo ’LU’

Soil: Clay, sand and limestone from ’La Serra’ and ’Fosati’ vineyard just outside La Morra
Grape: Nebbiolo
Appelation: Barolo DOCG
Age of Vines: planted 1974 to 1989
Yields: 25 hl/ha

Vinification: Destemmed then fermented in stainless steel tank for 2 months with the skins. Aged 37 months in old ’botti’ of 2500 liter before bottling.


2018 Raíca ‘Sarraiola’

Soil: Granite
Grape: Vermentino
Appellation: Vermentino di Gallura
Age of Vines: planted 1977
Yields: 35 hl/ha

Vinification: 10% is macerated with the skins for 20 days, the rest is direct pressed. After fermentation the macerated part is bleded with the direct press and put in used barrels for 2 months. Then it’s transferred to stainless steel tanks for continuous ageing for 9 months before bottling.


2019 Raíca ‘Sarraiola’ KeyKeg

Soil: Granite
Grape: Vermentino
Appellation: Vermentino di Gallura
Age of Vines: planted 1977
Yields: 35 hl/ha

Vinification: 10% is macerated with the skins for 20 days, the rest is direct pressed. After fermentation the macerated part is blended with the direct press and put in used barrels for 2 months. Then it’s transferred to stainless steel tanks for continuous ageing for 9 months before ‘kegging’.


2019 Raíca ‘Aranzu’

Soil: Granite
Grape: Vermentino 95 % and 5% Semidano and Nuragusand
Appellation: Vermentino di Gallura
Age of Vines: planted 1977
Yields: 35 hl/ha

Vinification: A selection of the grapes with more mature colour is harvested for this wine. 2 weeks maceration on the skin followed by ageing in steel tanks & damigiane for 16 months.
Fun fact: The land turtle ended up on the label because it’s an animal often seen around theese particular vinyeards.