Roberto Voerzio
Dolcetto d'Alba Priavino 2024
Other years:
2023| Denomination | DOC Dolcetto d'Alba |
|---|---|
| Size | 0,75 l |
| Alcohol content | 12.0% by volume |
| Area | Piedmont (Italy) |
| Grape varieties | 100% Dolcetto |
| Aging | In steel for 10 months. |
| Other years | 2023 |
- Origin Langhe DOC: sourced from La Morra and Barolo, Piedmont; Dolcetto d’Alba Priavino 2024
- Aromatic profile: notes of fresh small red fruits and an intense ruby red colour
- Palate: immediate and fresh sip, delicate tannins, long and persistent finish
- Vinification in steel: fermentation and ageing for 10 months to preserve fragrance
- Serving and pairings: temperature 15–16°C, decant for 1 hour; ideal with pasta, pizza, cured meats
Description
What kind of wine it is
Dolcetto d’Alba Priavino by Roberto Voerzio is a still red wine from Piedmont with Denomination of Controlled Origin, which enhances the typical notes of the Dolcetto grape, vinified in steel. It stands out for its intense ruby red colour and a fragrant bouquet dominated by small red fruits. On the palate, it impresses with a direct and fresh entry, accompanied by gentle tannins. The flavour progression is dynamic and leads to a persistent finish, ensuring smooth drinkability and a profile of great clarity.
Where it comes from
This territorial expression originates between the municipalities of La Morra and Barolo, in the heart of the Langhe. The vineyards managed by Roberto Voerzio boast optimal east-west exposure and follow agricultural practices that respect the vine. The high planting density and low yields per vine ensure ideal ripening of the bunches. These agronomic choices define a distinctive and clear profile, capable of conveying the nuances of the Piedmontese landscape in the glass.
How it is produced
The harvest takes place in mid-September. The grapes undergo fermentation and a ten-month maturation in steel, an approach chosen to preserve the natural fragrance of the fruit. The wine reveals an agile structure that enhances its gastronomic versatility, pairing beautifully with flavourful first courses, pizza, cured meats and mature cheeses. To fully enjoy it, it is recommended to decant for one hour and serve at around fifteen degrees Celsius.
History and Curiosities
Founded in 1986 in La Morra, the Roberto Voerzio winery cultivates its own vineyards in the heart of the Langhe, operating with the utmost respect for nature. Here, the renowned Dolcetto d’Alba Priavino is produced, an authentic territorial expression whose first vintage dates back to 1987. The grapes are harvested in mid-September from vines with a high planting density, with yields limited to just 1-1.5 kg per plant. A meticulous ten-month maturation in steel preserves its typical fruity fragrance, resulting in a production of around 12,000 bottles.
Tasting notes
Perfume
Color
Taste
Serve at:
14 -16 °C
Longevity:
10 - 15 years
Decanting time:
1 hour
- Start up year: 1986
- Bottles produced: 60.000
- Hectares: 21
It was been lead by our Family from the beginning. All works in vineyard and winery are conducted in according to our experience. limited and to be able to taste a bottle of his wine is really a rare thing, a privilege for very few.
From over twenty years our vineards processed to respect of the nature. After each harvest it is carried out fertilization with cow manure or humus to the needs of each plant, looks the coulor of leaf and intesity of fourcefulness. Are not used the chimical fertilizers, herbeceds, anti-mold that interfiering to cycle. Read more
| Name | Voerzio Dolcetto d'Alba Priavino 2024 |
|---|---|
| Type | Red still |
| Denomination | Dolcetto d'Alba DOC |
| Vintage | 2024 |
| Size | 0,75 l |
| Alcohol content | 12.0% by volume |
| Grape varieties | 100% Dolcetto |
| Country | Italy |
| Region | Piedmont |
| Vendor | Roberto Voerzio |
| Story | History and Curiosities Founded in 1986 in La Morra, the Roberto Voerzio winery cultivates its own vineyards in the heart of the Langhe, operating with the utmost respect for nature. Here, the renowned Dolcetto d’Alba Priavino is produced, an authentic territorial expression whose first vintage dates back to 1987. The grapes are harvested in mid-September from vines with a high planting density, with yields limited to just 1 .5 kg per plant. A meticulous ten-month maturation in steel preserves its typical fruity fragrance, resulting in a production of around 12,000 bottles. |
| Origin | La Morra and Barolo (Langhe, Piedmont) |
| Climate | Exposure: east - west. |
| Plants per hectare | 6000 - 8000 vines/ha |
| Yield per hectare | 1 .5 Kg |
| Harvest | Mid-September |
| Production technique | Vinification in steel and ageing in steel for 10 months |
| Wine making | Fermentation in steel and ageing for 10 months in steel tanks. |
| Aging | In steel for 10 months. |
| Year production | 12000 bottles |
| Allergens | Contains sulphites |