Villadoria

Località Cappallotto 5, 12050 Serralunga D'Alba
Italy
Telephone +39 0173 626211
Fax +39 0713 613900
infoexport@villadoria.it

Hall map

ProWein 2018 hall map (Hall 15): stand A51

Fairground map

ProWein 2018 fairground map: Hall 15

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Our products

Product category: Piemont

BAROLO D.O.C.G. SERRALUNGA D’ALBA

Grape Variety
Nebbiolo

Production zone and characteristics
The grapes come from selected vineyards in Serralunga d’Alba, among them the most renowned are cru Lazzarito and Meriame, both west facing and placed on a marvelous natural amphitheater. The soil is made up of calcareous marl of sedimentary origin with a good percentage of clay. Nebbiolo plant achieves here its greatest vegetative vigour and production potential, wisely tamed by the hand of the winemaker. The training system used is Guyot, at planting densities of around 4500 vines per hectare, and yields of around 50 hectolitres. The average age of the vines is 25 years old.

Winemaking
Grapes are harvested by hand and are then destemmed and crushed gently. Alcoholic fermentation takes place in stainless steel tanks at a maximum temperature of 28°C. The time on the skins varies from 25 to 28 days, to extract the maximum quantities of polyphenols and structure. Racking off takes place at the end of the alcoholic fermentation and the temperature of the new wine is made use of for the spontaneous onset of the malolactic fermentation.

Ageing
The wine is aged for a minimum of about 18 months in Slavonian oak barrels and is then finished off in tanks for a total of 38 months. Serralunga terroir gives elegance and character, delivering a great structure and integrated tannins. A noble and important wine, best after 4 years from the harvest, it will unwind in the cellar for at least 25 years depending on the vintage.

Tasting characteristics
Ruby red colour with garnet highlights. Rich and expressive bouquet, dry rose, cherry in alcohol lead the way to goudron, leather, pepper and truffle. On the palate it is dense and fleshy. Creamy and luscious texture, it evolves in the glass showing the best of Serralunga d’Alba cru.

Food pairings
Full flavoured red meat dishes. Aged cheeses. Excellent with truffle dishes.

Serving temperature
20 C°.  It is advisable to open the bottle an hour before serving.

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Product category: Piemont

Bricco Magno Langhe Rosso DOC

BRICCO MAGNO LANGHE ROSSO DOC
 
Bricco Magno is a wine with a long history: its label shows an original 1899 painting found in the Cappallotto farmhouse, depicting the vineyard which rises in front of Villadoria cellars. The name means 'Great Hill', which is a good name for a wine born many years ago, the brainchild of Pietro and Daniele Lanzavecchia and now the Villadoria brand's ambassador the world over. It is modern in style and encompasses the power of its land of origin and the modernity of today's techniques.

 GRAPE VARIETIES
Mainly Nebbiolo

 PRODUCTION ZONE AND CHARACTERISTICS
The grapes come from carefully selected Langhe and Roero vineyards. The area comprises highly diverse territories and different soils, ranging from Alba limestone marls to the sandy soils of the Roero hills. The winemaker's expert hands select the best-suited vineyards for sparse bunches of small grapes, perfect for making this fine wine. Yields are around 60 hectolitres per hectare and training systems range from Guyot to spurred cordon.

 WINEMAKING
The grapes are destemmed and then crushed very gently. Alcoholic fermentation takes place in controlled temperature stainless steel tanks. The time on the skins varies from 10 to 15 days, depending on vintage. Frequent delastage help to extract the noble substances present on the skins. Malolactic fermentation occurs after racking off.

 AGEING
The first phase of ageing takes place in small oak barrels, after which the wine completes its ageing in barrels of various sizes, until it achieves the right aroma-flavour balance. An international style wine, it needs at least 2 years ageing before reaching its maximum potential.

 TASTING CHARACTERISTICS
It is ruby red in colour with garnet highlights. On the nose it has violet, rose, vanilla and cocoa aromas. In the mouth it is warm, full-bodied, velvety, rounded and long lasting, with an all encompassing, harmonious finish. Pronounced but well rounded, its woody note is due to ageing.

 FOOD PAIRINGS
Meat based pasta and rice and main dishes. Aged cheeses.

 SERVING TEMPERATURE
18-20 C°.  It is advisable to open the bottle an hour before serving.

Alcohol by volume
13 - 13.5% vol. depending on vintage

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Product category: Piemont

SENATORE PRIMO Piemonte Rosso DOC

PIEMONTE ROSSO D.O.C. SENATORE PRIMO

 This wine is an ode to history, a 'thank you' to the person the Lanzavecchia family owes its wine origins to, the tale of a man, a husband, an adventurer, a soldier, a farmer, a wine grower, a father who had the courage to look for a new way, to keep on dreaming even at the most difficult times, who had a passion for his vines and for politics and was known by his friends as the 'Sentur', Senator in Piedmontese. This wine resembles Daniele Lanzavecchia Senior and speaks of him, telling the story of an adventure in farming Italy in the interwar period, up to the foundation of Villadoria as it is today. It has a yesteryear style, something of the wine which you couldn't resist drinking too much of at the osteria and accompanied evenings of song and laughter... 

GRAPE VARIETIES
Dolcetto and Barbera 

 PRODUCTION ZONE AND CHARACTERISTICS
The grapes come from hills across the whole of Piedmont. The geological features of the various areas and the sun exposure of the vineyards chosen allow top quality grapes to be grown. The training systems used range from spurred cordon to Guyot, according to zone. Yields per hectare are approximately 80 hectolitres.

 WINEMAKING
The Dolcetto and Barbera grapes are harvested by hand and then made separately into wine. For both varieties, alcoholic fermentation takes place in controlled temperature stainless steel tanks. The Dolcetto is dry-fermented and left on the skins for 6 to 8 days, depending on vintage, while the Barbera is vinified slowly at low temperatures to obtain a wine packed with aromas and a small amount of residual sugar. Malolactic fermentation takes place immediately after racking off for both wines.

 AGEING
A very short wood ageing period for the Dolcetto softens the tannins and stabilises the wine's colour. After this phase, the new Dolcetto and Barbera wines are blended, creating a good tasting balance between the tannins of the Dolcetto and the acid notes of the Barbera. It is a wine with a touch of the antique, and is best drunk about 5 years after the vintage.

 TASTING CHARACTERISTICS
Purplish in colour, on the nose the wine has pronounced black fruit, plum and strawberry jam, violet and mild almond aromas. It is full-bodied in the mouth thanks to the mildly bitter Dolcetto, which balances out the residual sugars of the Barbera and its characteristic acidity.

 FOOD PAIRINGS
It is a wine which goes well with all courses, from starters to full flavoured pasta and rice dishes and fairly mild flavoured meat dishes.

SERVING TEMPERATURE
18 °C

 ALCOHOL BY VOLUME
12-13% vol. depending on vintage

 

 

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Product category: Piemont

ALMEI Barbera d'Alba Superiore DOC

BARBERA D’ALBA SUPERIORE D.O.C. ALMEI

Barbera is the most enjoyable and multi-faceted grape variety for Piedmont wine growers. The decision to make a Barbera with all the power of yesteryear and all the elegance of modern wines was the brainchild of Daniele Lanzavecchia many years ago. Almei, meaning “the best” in Piedmontese, is for Villadoria the maximum expression of a vine grown all over the world, with the Alba hills being the ideal terroir for it to reach its maximum potential. The best grapes are selected to make the elegant and modern Barbera d’Alba Superiore Almei Villadoria.

 GRAPE VARIETY
Barbera

 PRODUCTION ZONE AND YIELD PER HECTARE
The grapes come from the hills around Alba. The vineyards are selected for their position, soil composition - clayey marls mixed with limestone - and the variety's vocation. During the harvest the grapes are selected to create a Superiore variant. The training system used is Guyot and yields are around 55 hectolitres per hectare.

WINEMAKING
The grapes are harvested by hand, destemmed and crushed gently. Alcoholic fermentation takes place in controlled temperature stainless steel tanks. Time on the skins varies by vintage, from 12 to 14 days. This makes for a wine which is full bodied and extract packed. Malolactic fermentation normally occurs immediately after racking off.

AGEING
After the malolactic fermentation, the new wine is transferred into wood, where it ages until it has reached the required levels of structure and acidity. A modern style wine, it reaches its full potential 2 years after the harvest and its maximum potential between 2 and 6 years afterwards, depending on vintage.

TASTING CHARACTERISTICS
Ruby red in colour, on the nose it has pronounced mixed berry, spice, cinnamon, pepper and vanilla aromas. The acidity, which is so characteristic of the variety, is tempered by ageing and it is warm, velvety and full-bodied in the mouth, with mildly woody notes. Its tannins are soft and elegant.

FOOD PAIRINGS
Pasta dishes with full flavoured sauces, red, boiled and stewed meats, matured cheeses.

 SERVING TEMPERATURE
18° C. It is advisable to open the bottle an hour before serving.

ALCOHOL BY VOLUME
13 - 14% vol. depending on vintage

 

 

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Product category: Piemont

ROERO ARNEIS D.O.C.G.

Grape variety
Arneis

Production area and characteristics
The grapes come from the hills of the Roero, known for the spread of this indigenous variety.

Yield per hectare
About 70 hl.

Vinification
Grapes are harvested by hand and then directly very soft crushed. Fermentation takes place at low temperature without contact with the skins in order to emphasize the aromas and characteristics of the grape variety.

Ageing
No aging is foreseen. A vintage wine, it is ready for bottling at the beginning of the year after harvest.

Sensory characteristics
Straw-yellow colour. The bouquet is characteristically grassy and slightly bitter. On the mouth, it is dry, appea- ling and harmonious.

Food pairing
Perfect with low fat appetizers, oysters, seafood and fish in general.

Serving temperature
8 – 10 C°.

Alcohol content
11.5-13% Vol., according to the vintage.

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About us

Company details

Roots
The Lanzavecchia family’s connection with the wine world is profound and stretches far back into time.

Daniele Lanzavecchia (Senior) was born in Predosa in 1887, a difficult land at the gates of Monferrato, in the Alessandria area. Of farming stock, Daniele was a determined and intelligent young man, but times were hard and the land offered very little. It was precisely in these tough times that the idea of creating something took shape, and he and his family opened a vine plant nursery in which he worked on and off all his life.

A long time went by before Daniele’s dream came true – making wine.

Passion
The Great War left its painful mark, but life went on and in 1920 Pietro was born. It was precisely the latter who shared his father’s passion for vineyards and wine. Enterprising and clever, he understood that the area best suited to vine growing is the Langa.

Commitment
After graduating in Agriculture and demonstrating great commitment to his project, in 1959 Pietro set up the Villadoria wine estate on the Serralunga hills, buying up vineyards and land and, later on, building his winemaking and ageing cellar, in partnership with his son Daniele.

Today it is Daniele who manages the company together with his daughter Paola.

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