Alberto Voerzio farms some of the greatest vineyards in the Barolo village of La Morra. His passion for the land and its wines was remarked on even when he was a child. He studied enology and then gathered experience in Burgundy and Bordeaux before returning to La Morra to work with his renowned cousin Roberto Voerzio until he was able to buy his own plots in 2006. Alberto farms biodynamically, ferments spontaneously in temperature controlled stainless steel, then racks to barriques of which a quarter are new oak.

Dolcetto's strong-willed tannins are navigated with grace in Voerzio's capable hands. No stranger to finding refinement in strength, Alberto's work with Barolo translates loud and clear. We'd put this on any table with pride and excitement. 

This is a pre-arrival which we expect to ship later this summer.