{"id":30802,"date":"2024-04-01T11:53:10","date_gmt":"2024-04-01T09:53:10","guid":{"rendered":"https:\/\/laviteturchese.it\/?post_type=product&p=30802"},"modified":"2024-04-01T12:01:19","modified_gmt":"2024-04-01T10:01:19","slug":"roberto-voerzio-langhe-nebbiolo-2020-copia","status":"publish","type":"product","link":"https:\/\/laviteturchese.it\/en\/product\/roberto-voerzio-langhe-nebbiolo-2020-copia\/","title":{"rendered":"Roberto Voerzio \u2013 Langhe Nebbiolo \u2013 2021"},"content":{"rendered":"

Roberto Voerzio, an icon of avant-garde viticulture in the Langhe. His style is unique, his love for wine and the land have led him to produce grandiose wines. The facts speak for themselves, 8000 vines per hectare, super bunch selection, aggressive thinning, 500 grams of grapes per plant ( traditionally Piedmontese winemakers harvest about 2 kilograms). His work in the vineyards is more than manic, his plants are immediately recognizable by their cleanliness and tidiness, and the philosophy of using only organic products and manure for the well-being of the vines does not go unnoticed at all.
\nHe founded his winery in the 1980s by buying the best vineyards with the most beautiful exposures, producing limited quantities for each cru with amazing and unparalleled power and structure.
\nBrunate, La Serra,Cerequio, Rocche dell’Annunziata and Fossati are the namesake vineyards where he vinifies in purity the various cru, all located in La Morra and always considered the most prestigious for the quality of the grapes.<\/p>\n","protected":false},"excerpt":{"rendered":"

A road followed for the production of a Nebbiolo that must be different from all the others, elegance and maturity at the same time, La Morra in a simple version all in one glass, this is what Roberto wants. Maniacal procedures by philosophy, the grapes come from vineyards planted at a high density up to 8000 vines per hectare in the upper part of the vineyard of Boiolo called San Francesco in the locality Fontanazza, the production per plant is 5 buds (1.5 kg of grapes) so as to have an excellent concentration facilitated by the southeast exposure that gives freshness then to the wine. Alcoholic fermentation takes place in steel tanks from 10 to 30 days with the use of indigenous yeasts present in the grapes themselves without the addition of any kind of external agent, malolactic and aging are carried out in tonneaux and 25 hl barrels (70% used) for 12 months where it then rests again 8 months in steel before bottling. We are talking about a beautiful bottle that will give more and more over the years, you can tell by the well-defined red fruit and floral aromas, in the mouth it is rich and concise with vibrant acidity and persuasive tannic texture. <\/p>\n