Roberto Voerzio Dolcetto d’Alba ‘Priavino’
WHY WE LOVE IT
- The company’s vineyards are famous for the production of the different Crus of Barolo, Barbera and Dolcetto.
- This Dolcetto is grown on West facing plots located across the town of La Morra, and cultivated using Roberto’s philosophy.
- Overall, wonderfully juicy yet utterly refined.
- Roberto Voerzio uses sustainable farming practices with minimal intervention and natural fermentation.
Varietal Composition: 100% Dolcetto
Elaboration: Hand-harvested in September. Fermented on indigenous yeasts in stainless steel tanks. Unfined and unfiltered. Aged 12 months in stainless steel.
Tasting Notes: Ruby red color. Aromas of plum, black cherries, herbs, lavender. A bouquet of small red fruits and flowers, delicate on the tongue. Suave & silky with impressive depth.
PRESS
2018 – 92 James Suckling
PRODUCER BACKGROUND
Roberto Voerzio founded his winery in 1986 in La Morra, a village in the heart of the Langhe, a hilly area that ranges over the provinces of Cuneo and Asti in the Piedmont region of northern Italy. The area is known for its vineyards, which date back to at least the year 1350. As the crow flies, La Morra is only about 45 miles from the French border. Over the years, he has expanded his vineyards with highly suitable plots in La Morra and Barolo. He owns 15 hectares and rents 20 more.
Roberto, assisted by his son, Davide, is a maverick when it comes to viticulture. Twenty years ago, he went against tradition and started striving for low yields. He removed entire bunches of grapes from the vine, littering the space between rows with fruit. His instincts told him that lower yields would produce better wine. His meticulous nature also extends to the wine. If a vintage does not meet his standards, it will not be released.