Why it matters
The producer
In 1974, Luigi Voghera stopped growing mixed crops and committed his family's farm in the hamlet of Tetti, outside Neive, entirely to wine. He planted across 22 hectares, pressed his own grapes, and put his name on the bottle. His wife Pinuccia worked alongside him from the beginning. What they built was not a showcase estate chasing critical scores, but a workhorse Langhe property covering the full breadth of Piemontese appellations from a single commune.
Luigi has since died. His son Livio runs the estate now, and the choices he made about how to make the wine have not changed: longer maceration on the skins, aging in large old oak casks rather than small barriques, and estate bottling from grapes the family grows itself. All 22 hectares are owned. Nothing is bought in.
Place and vineyards
Where the wines begin
Neive is a hill town in the Langhe, the ridge-and-valley landscape south of Alba in Piemonte. The Langhe divides broadly into the Barolo zone to the southwest and the Barbaresco zone to the northeast, with Neive sitting inside the Barbaresco DOCG boundary. Wines labelled Barbaresco must be made from Nebbiolo grown in this zone and aged for a minimum period before release. The label carries weight: Barbaresco is one of Italy's two great Nebbiolo appellations, the other being Barolo.
Neive also falls within the broader Langhe DOC, which allows the estate to bottle Nebbiolo under the Langhe Nebbiolo designation at a lighter touch and shorter aging than Barbaresco requires. The Dolcetto d'Alba and Barbera d'Alba appellations cover a wide arc around the Langhe hills and give the estate its everyday reds. Langhe Arneis is the white: a DOC wine made from the native Arneis grape, which thrives in the same hills as Nebbiolo but demands different cellar handling.
In the cellar
Vineyards and cellar
Every grape in the range comes from the estate's 22 hectares. No fruit is purchased. That constraint means the range is a direct map of what the land in and around Tetti can produce and what the appellation rules at each level allow.
In the cellar, the approach separates by grape and style. The whites go into stainless steel. Arneis is soft-pressed to obtain free-run must, then ferments at a controlled 17 to 18 degrees Celsius for 20 to 30 days. The low temperature slows fermentation enough to preserve the aromatic compounds in the grape, particularly the floral and stone-fruit notes that make Arneis recognisable. No oak contact at any stage.
Wines to know
The range in view
The range is built on Nebbiolo at the top and supported by the estate's other three grapes below.
Langhe Arneis is the white: a DOC wine from the Arneis grape, stainless steel only, no oak. Arneis is a native Piemontese variety that was nearly extinct before a revival in the 1970s. It is lower in acidity than Chardonnay and rounder in texture, with floral aromas, ripe stone fruit, and a fresh finish. This is the estate's lightest wine: dry, clean, and ready to drink young.
A useful way in
A bottle to begin with
Start with the Langhe Arneis. It is the simplest wine in the range in the best sense: one grape, no oak, a clear fermentation method, and a direct expression of what that grape smells and tastes like in the Langhe hills. The floral nose, round palate, and fresh finish are entirely the work of Arneis grown in these soils and handled carefully in the cellar. It gives a clear picture of how the estate works with a white grape before the more demanding Nebbiolo wines come into focus.