Bricco Voghera

The wines of the greater Langa territory

Tenuta Cucco is a historic winery at Serralunga d’Alba, built in the 1800s at the foot of a castle. Its wines tell the story of a village where Nebbiolo vintages have revealed their finest qualities over the centuries. These are wines that embody know-how that starts with the land, from the ancient marls – the oldest on the map of Barolo – rich in tannins and polyphenols, which leave their mark on every single bottle. Wines of the tradition, made without shortcuts, which year after year assert their extraordinary character, also thanks to organic farming methods employed in the vineyards and the cellars.

Bricco Voghera, with its total of 7.15 hectares, of which 5 are planted, is an Additional Geographical Indication (MGA) for an area of small size, about half of which is owned by the Rossi Cairo family. This is a relatively steep hill, which in its upper part opens to provide excellent ventilation that permits the grapes to ripen perfectly, even in rainy years. The hilltop is at an altitude of 400 meters, and the slope descends to 370 meters above sea level. The land, belonging to the Lequio Formations, as is the case for this portion of the Barolo area, contains a greater quantity of clay, which gives the wine structure, potency and elegance, for perfectly balanced drinkability.

The vineyards of Tenuta Cucco are on the highest part of the Bricco, with eastern to southern exposure, but also with a small, almost flat portion at the summit that shifts slightly towards the north. In past centuries, before Tenuta Cucco began to make wine, Bricco Voghera was a source for the finest Nebbiolo grapes, coveted by producers in the zone. Starting from the 2017 harvest, Tenuta Cucco selected only the grapes from the area of the vineyard with optimal exposure – already renowned prior to the official assignment of MGA status in 2011 – to produce about 3300 bottles of organic Barolo per year.

Bricco Voghera is vinified and refined like Cerrati. The alcoholic fermentation is conducted with native yeast strains, selected by the University of Turin, on grapes from the Cerrati vineyards, followed by submerged-cap maceration whose duration is gauged on the basis of the evolution of the wine. The refinement in oak barrels of 25 hectoliters can last from 24 to 30 months, depending on the organoleptic characteristics of the year’s harvest. A Barolo whose structured, long-lasting essence will continue to tell the story of Serralunga!