Winemaker: Renato Vezza & Elisa Antonioni
Where: Priocca, Roero, Piemonte, Italy
Size: 3 ha
Main Varieties: Nebbiolo, Arneis, Barbera, Sangiovese & Bonarda
Viticulture: Organic Certified, biodynamic practices
Quick note: A Bricco is a rounded hilltop, meaning 360 degree exposure and thus an absolutely fascinating study in vineyard aspect! Ambient fermentations, use of barrel, tanks, concrete and amphora
We first met Renato and Elisa many years back, and from the get-go thought ´who the hell are these guys!?’ – they are an incredibly witty, charming and sharp pair, and complement each other very well, every visit is a joy and also intensely intellectually stimulating.
It is Renato’s grandfather Ernesto, who originally farmed the land and vines, and while Renato was working as a rather renowned sommelier in London, after several years and upon his grandfather’s death, he inherited Ernesto’s ‘Bricco’ and returned to work his first vintage in 2013.
Renato is a curious combination of both deeply meticulous and firmly non-technical. This is followed by a focus on permaculture, small production, and low intervention, which also by default, means being highly observational in all aspects of his farming and cellar work. Elisa hails from Emilia-Romagna, and originally came to help harvest with Renato, where thankfully she stayed and is now an absolutely integral partner in the business.
The name ‘Bricco Ernesto’ stems from Bricco - meaning a rounded hilltop in Italian, and Ernesto - named after Renato’s beloved grandfather, who insisted on preserving the land for his grandson. Nowadays the land is cultivated with both hazelnuts and vines and the Bricco has the very fascinating character of being a 360 degree exposition, giving an incredible view over a mix of vines, trees, herbs and veggies.
The approach is simple, keep the vineyards and cellar work as clean as possible. The well-kept vineyards enjoy plenty of wind, sun and cool nights, keeping the vines healthy. Fermentation happens in amphora and open topped concrete, with natural yeasts, and ageing takes place in used barriques. Their Vino Rosso adds up to one of the most lively expressions of Nebbiolo in Piemonte at the moment. They also make an outstanding Vino Bianco made from Arneis and aged in Amphora.
As the years pass, we have found a great love for this sandy soil Roero wine, and both Elisa & Renato working together have a very bright winemaking future ahead of them.
