Boca DOC is the fruit of the harmonious fusion between the austere Nebbiolo and the spicy Vespolina Novarese, which are present in our wine in the percentages of 70% and 30% respectively.
Both of these two great wine varieties find their expression in the terroir.
Cascina Montalbano’s Boca is the splendid fruit of one vineyard located at the centre of its dedicated territory.
This feature gives the wine its unique organoleptic characteristics and allows the drinkers to experience a great cru from the very first sip.
The natural process of winemaking, which consists of not forcing anything but just waiting for the seasons to trigger each process, guarantees the intimate territoriality of our wine and makes the wine taste always differently according to the years.
Although it is an undoubtedly complex wine, our Boca can be easily drunk after being aged for three years – two years in barrel and one year in bottle. Yet this is just the beginning of its long life. It is a great aged wine that is bound to always give new sensations even after resting in the cellar for many years.
VINEYARD: Località Montalbano, Boca. 1ha. 430 mt. above the sea level. Southern exposure
SOIL: Volcanic porphyry
YELD: 35–40 quintals
GRAPE BLEND: 70% Nebbiolo – 30% Vespolina Novarese 
VINIFICATION: Haversing carried out manually,usually between the half and the endof October. Fermentation in iron and 20 days maceration on skins.
AGEING: Resting in oak barrels for 3 years and refining in bottle for 1 year
 
My name is Alessandro Cancelliere.
Driven by passion, I became winegrower thaks to the old Boca’s farmers, in one of the most reputed terroirs of Alto Piedmont.
In 2003 I bought Cascina Montalbano and replanted the vines on the unique land that stretches over at its feet. Today the vines have once again their roots in the famous pink porphyries of volcanic origin.
Our Boca comes exclusively from this vineyard, cru at the centre of Monte Fenera Natural Park.
I’ve worked so hard to honour this great DOC, especially in the vineyard.
In the cellar the wine works on its own in the most natural way, which consists of just waiting for time and seasons to trigger the magic.
All the years, even those considered as inauspicious, have gifted us with different but always intriguing flavours and scents. The soil is the common denominator: its richness in minerals, its salts and the acidity of the porphyries from the fossil Valsesian super volcano which exploded 180 million years ago.