Roberto Voerzio
Langhe Nebbiolo Disanfrancesco 2023
| Denomination | DOC Langhe Nebbiolo |
|---|---|
| Size | 0,75 l |
| Alcohol content | 13.0% by volume |
| Area | Piedmont (Italy) |
| Grape varieties | 100% Nebbiolo |
| Aging | 12 months in tonneaux (30% new - 70% used), 8 months in steel and 25 hl barrels. |
- Name and grape: Langhe DOC, 100% Nebbiolo; 13.5% vol; 0.75 l bottle
- Origin and producer: Roberto Voerzio, La Morra (Piedmont); vineyards with south-east exposure
- Vinification: Fermentation in steel with indigenous yeasts; spontaneous malolactic fermentation
- Unfiltered: No filtration to preserve the wine's aromatic integrity and richness
- Ageing and serving: 12 months in tonneaux plus 8 months; decant for 1 hour, serve at 15-16 °C
Description
What kind of wine it is
Langhe Nebbiolo Disanfrancesco by Roberto Voerzio is a still red wine made from Piedmontese Nebbiolo grapes. This wine interprets the Langhe denomination with great aromatic clarity and finesse. On the palate, it is structured and elegant, supported by a defined tannic texture that ensures persistence. The absence of filtration enhances its expressive purity and the richness of its substance.
Where it comes from
The vineyards are located in La Morra, an area with a deep winemaking vocation. The vines benefit from an ideal south-east exposure and guarantee low yields, an essential factor for the concentration of flavours. Harvesting takes place towards the end of September, respecting the Nebbiolo's ripening times. The rigorous management of the hilly terroir provides a clear territorial expression, faithfully reflecting the characteristics of the soil of origin.
How it is produced
The cellar process involves fermentation in steel activated exclusively by indigenous yeasts, followed by spontaneous malolactic fermentation. The wine preserves its integrity and organoleptic complexity thanks to the decision not to carry out any filtration. The ageing process initially takes place for twelve months in tonneaux, both new and used. Subsequently, maturation continues for a further eight months, alternating between steel tanks and large barrels. This calibrated ageing precisely balances the structure of the wine and the contribution of the wood, fully respecting the identity of the Nebbiolo.
History and Curiosities
Produced in La Morra since 2001, Langhe Nebbiolo Disanfrancesco showcases the authentic mastery of Roberto Voerzio. This limited production originates from south-east facing vineyards, cultivated with extremely low yields to ensure extraordinary aromatic concentration. Spontaneous fermentation with indigenous yeasts and the complete absence of filtration preserve its original integrity. Twelve months of ageing in tonneaux, followed by a further eight months in steel and large barrels, refine the tannins, bestowing the palate with superb structured elegance.
Tasting notes
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 Langhe Nebbiolo Disanfrancesco 2023 |
|---|---|
| Type | Red still |
| Denomination | Langhe DOC |
| Vintage | 2023 |
| Size | 0,75 l |
| Alcohol content | 13.0% by volume |
| Grape varieties | 100% Nebbiolo |
| Country | Italy |
| Region | Piedmont |
| Vendor | Roberto Voerzio |
| Story | History and Curiosities Produced in La Morra since 2001, Langhe Nebbiolo Disanfrancesco showcases the authentic mastery of Roberto Voerzio. This limited production originates from south-east facing vineyards, cultivated with extremely low yields to ensure extraordinary aromatic concentration. Spontaneous fermentation with indigenous yeasts and the complete absence of filtration preserve its original integrity. Twelve months of ageing in tonneaux, followed by a further eight months in steel and large barrels, refine the tannins, bestowing the palate with superb structured elegance. |
| Origin | La Morra (CN), Piemonte |
| Climate | Exposure: South-East. |
| Plants per hectare | 6,000-8,000 |
| Yield per hectare | 1 ,5 kg. |
| Harvest | Late September |
| Production technique | Fermentation in steel with indigenous yeasts; spontaneous malolactic fermentation; unfiltered; aged for 12 months in tonneaux (30% new, 70% used) followed by 8 months in steel and 25 hl barrels. |
| Wine making | Fermentation in stainless steel with indigenous yeasts; spontaneous malolactic fermentation; unfiltered; aged for 12 months in tonneaux (30% new, 70% used) followed by 8 months in stainless steel and 25 hl barrels. |
| Aging | 12 months in tonneaux (30% new - 70% used), 8 months in steel and 25 hl barrels. |
| Allergens | Contains sulphites |