Bricco Ernesto
Handcrafted from the highest sites of Priocca
The wines
A Tribute to One’s Own Roots
The name Bricco Ernesto refers to the crest of the slope in Priocca and to Renato Vezza’s grandfather, who once cultivated the land. In 2015, Vezza, who had previously gained experience as a sommelier in cities such as London, decided to breathe new life into the family’s vineyards (three hectares of land at an altitude of 280 metres). His eye, trained in the restaurant world, shapes his standards for style and drinkability.
A calcareous sandy soil dominates the steep slopes, giving the Nebbiolo its characteristic structure and freshness. Vezza farms organically with biodynamic elements. In the cellar, he relies on traditional methods without artificial intervention. The grapes are largely destemmed by hand, and fermentation takes place spontaneously with wild yeasts in concrete vats. For the Vino Bianco, Vezza ferments the Arneis grapes briefly on their skins and matures the wine in acacia and oak casks. The result is a structured white wine with pronounced texture and grip. CrispWine counts itself lucky to have secured an exclusive allocation for the Austrian market.
At a glance
- Region
- Piedmont
- Sub-region
- Roero (Priocca)
- Grape varieties
- Nebbiolo, Arneis
- Soils
- Calcareous and sandy soils
- Farming
- Organic (with biodynamic methods)
Which Bricco Ernesto suits your occasion?
Tell us what's on the table and we'll recommend the right bottle. Or discover more winemakers from Piedmont.