Barolo, Brunate
    Roberto Voerzio

    Barolo, Brunate,



    Roberto Voerzio, Barolo, Brunate, 2006

    Justerini & Brooks Tasting note
    Roberto Voerzio, Barolo, Brunate, 2006

    One of the vintage's highest performers, more immediate and open than the mighty Cerequio but every bit as complex, this is both charming and serious, a wine of staggering length, spicy herbal and opulent brambly fruit, notes of wild thyme, oregano, dark chocolate, minerals finishing on bitter sweet damson notes, multi-layered and eternally expansive, stunning.

    Antonio Galloni, Vinous
    The 2012 Barolo Brunate wraps around the palate with striking depth. Creamy and expansive on the palate, the 2012 captures all the signatures of this site in a voluptuous, textured personality and depth. In 2012, Voerzio's Brunate is a bit more red-toned than is typically the case, while the darker, more balsamic inflections typical of this site aren't fully formed yet. As is often the case, the Brunate is soft and hushed on entry, then explodes through the mid-palate and finish with considerable intensity. This is the most embryonic of Voerzio's 2012s. Hints of sage, lavender and dried flowers add the closing shades of nuance.
    Date Reviewed:
    Drinking Window:
    2020 - 2032


    Grape Variety:
    Allergen Information:
    This product may contain sulphites. Full allergen information is available upon request, please call our Customer Relations Team on +44 (0)20 7484 6430.
    Roberto Voerzio

    Roberto Voerzio

    Roberto Voerzio is undeniably one of the stars of Piedmont and a Barolo producer with a world-wide following, his philosophy is a simple one; from the healthiest lowest-yielding vines, in the greatest plots, come the very finest wines. His vineyard management is meticulous and covers hard pruning, green harvesting, pruning, and leaf thinning which, together with his policy of having high planting density, result in an exceptionally small production. The yields are the lowest in the region, 500g of fruit per vine for the crus and even 1kg per vine for Dolcetto and Barberas - the yield of most top growers' best Barlo Crus. In the winery Roberto's vision is to make the purest expression of Nebbiolo as possible. Fermentations are with wild yeasts, extractions are very gentle using the light "pumping over" technique, elevage takes place in both french oak with a maximum of 30% new, both large casks and barriques. The wines are an exquisite mix of intensity and lightness, measured concentration and bright juicy, moreish flavours. The Voerzios are not afraid to reject a cuvée either, if hail or a fermentation deviation prevents quality from being tip top, as with Cerequio in 2011 and La Serra in 2006. Some of Italy's greatest wines.

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