COLOUR
White
TYPE
Still
VINTAGE
2025
GRAPE
Favorita
PRODUCER
Azienda Agricola Luigi Voghera
REGION
Piemonte
CHARACTERISTICS
Body
Medium - Light
Sweetness
Dry
Acidity
Medium - High
Finish
Medium
Intensity
AROMAS & FLAVOURS
ABOUT THIS WINE
Azienda Agricola Luigi Voghera is a family-run estate located in the historic hamlet of Tetti, near Neive in Piedmont's Langhe region. Established in 1974 by Luigi Voghera and his wife Pinuccia, the winery is now managed by their son, Livio Voghera. While the estate is highly regarded for its classic Barbaresco, Livio applies the same meticulous care to indigenous white varieties like Favorita. The Favorita grape, historically treated as a table grape, is closely related to Liguria's Vermentino and was brought inland via ancient salt roads. In the local dialect, it is called 'Furmentin' due to its golden, wheat-like color at harvest. The 2025 vintage was marked by a dynamic growing season with a wet spring followed by a hot, dry summer, resulting in small, concentrated berries with excellent acidity.
ALCOHOL
12.5%
AVG. PRICE
€14
STYLE
Classic
SULPHITES
YES
When to drink
Now
Ideal temperature
8-10°C
INTERESTING FACTS
Fact 01
Favorita is genetically identical to Vermentino, having traveled inland to Piedmont from Liguria along ancient salt trade routes.
Fact 02
In Piedmontese dialect, Favorita is called 'Furmentin' because its golden skins resemble the color of ripe wheat fields at harvest.
Fact 03
This wine is bottled with a tiny amount of natural carbon dioxide, giving it a subtle, refreshing prickle on the palate.
Fact 04
The Luigi Voghera estate spans just 22 hectares, making this Favorita a highly artisanal, small-production white wine.
FOOD PAIRING
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WINE MAKING PROCESS
The winemaking process for the Langhe Favorita focuses on preserving the grape's natural freshness and delicate aromatics. After a manual harvest in late September to early October, the grapes undergo soft pressing. Only the free-run must (mosto fiore) is selected for fermentation, which takes place in temperature-controlled stainless steel tanks at a cool 17°C to 18°C for 20 to 30 days. The wine undergoes cold tartaric stabilization and rests briefly on its fine lees in steel tanks. It is bottled young without any oak contact to retain its vibrant acidity and a subtle, natural touch of dissolved carbon dioxide, which provides a delicate, refreshing effervescence.
