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Alberto Voerzio

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La Morra, Langhe - The estate of Alberto Voerzio, a young winemaker from La Morra, has 4 ha, of which 1.16 ha in the cru 'La Serra', while the remaining vineyards are located in the commune of La Morra, all between 10 and 40 years old. Alberto personally manages the vineyard with great care and dedication, always paying close attention to every phase and every manifestation of the vine, preserving the taste of tradition and respect for the territory. The maturation process takes place through programmed and targeted thinnings to obtain products with high quality standards. Fermentation of the wines is spontaneous without the addition of yeasts, enzymes or activators; the subsequent stages of the process are conducted through storage and racking. The wines are not filtered but cleaned by natural sedimentation. For longer or shorter ageing, we rely solely on barriques, appropriately proportioning the type, vintage and toast of the wood. During fermentation, two manual pump-overs are carried out in the morning and evening, and temperatures are controlled. At the end of alcoholic fermentation, 2 racking operations are carried out to clean the wine and the cellar is heated to facilitate the start of malolactic fermentation (also spontaneous). Once this last fermentation is finished, 3 more racking are done to remove any residual sediment, and the ageing phase begins. The Barolo is aged for 24 months in 25% new barriques and 75% used barriques while the Langhe Nebbiolo is aged for 12 months in used barriques and then the wine is left to settle spontaneously at about 4°C for about 15 days and then racked twice more. Towards the end of August, beginning of September the wine is bottled, all wines are not filtered. Pruning is done manually, leaving 2 buds on the spur and 5-6 buds on the fruiting head. The summer management of the vineyards is done entirely by hand, during this period 2 manual thinnings are carried out, allowing a production of approximately 500-700 grams per plant for the Barolo and 800-1000 grams for the Langhe Nebbiolo. Fertilisation, post-harvest before the vegetative rest, is done exclusively with natural products (manure). No herbicides are used in vineyard management and weeds are cut back. Harvesting generally begins in the last ten days of September and is also done manually.

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    Alberto Voerzio
    Alberto Voerzio La Serra Barolo 2017
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