Barolo, Brunate
Roberto Voerzio

Barolo, Brunate, 2013




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Roberto Voerzio, Barolo, Brunate, 2013


Justerini & Brooks Tasting note

Roberto Voerzio, Barolo, Brunate, 2013

A wonderfully complex wine of contrasting characteristics that are beautifully knitted together. Aromatic and inviting, sweet woody spices and earth notes mixed with ethereal, crisp fresh red berry fruit, bound by a firm and well –defined tannic framework. Rockier and higher than Cerequio so a little firmer and fresher but the brilliant, crisp fruit leaves your palate sufficiently sweet. A Barolo of Beauty and backbone. One of the great crus of Barolo, situated high up in the La Morra commune just underneath La Serra, with an east / south east exposure. Aged for two years in a mixture of barriques and large cask (30% new oak), less than 3000 bottles were produced.

Antonio Galloni, Vinous

A super-classic Roberto Voerzio wine, the 2013 Barolo Brunate is powerful yet translucent, with exceptional balance and tons of class. Dark red cherry, plum, spice, menthol and a host of balsamic-inflected overtones develop nicely in the glass. In 2013, the Brunate possesses good depth, while its customary power and structure emerges with notable reluctance. Simply put, the 2013 is a jewel of a wine.
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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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