Barolo, Cerequio
Roberto Voerzio

Barolo, Cerequio,

Destination

vintage

Roberto Voerzio, Barolo, Cerequio, 2006

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

Along with Brunate, one of the great La Morra single vineyards. This is a real brooder packed with intense fruit and tannins, particularly closed for Cerequio which is unusual, this will no doubt take a good while to come around. The longer it's open, though, the more you get from it, notes of red cherry, rose, spice truffle fresh plum, very intense really incisive, vivid, refreshing and deep with a good sturdy backbone that suggests a long life.

Maturity:
Keep/Drink
ABV:
14.5%
97/100
Antonio Galloni, Vinous
The 2006 Barolo Cerequio opens with an utterly beguiling, captivating bouquet that leads to ripe red fruit, flowers, minerals and spices, all framed by sweet, silky tannins. Aromatics, textural elegance and freshness come together in this energetic, vivid Barolo. The finish is exceptionally long, pure and fresh, which suggests the wine will age gracefully for many years. The 2006 Barolo Cerequio is emerging as one of the finest wines in this important vintage. Simply put, it is awesome!
Date Reviewed:
03/2010

specifications

country:
Italy
region:
Piedmont
Appellation:
style:
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.

discover Roberto Voerzio