Barolo, Cerequio
    Roberto Voerzio

    Barolo, Cerequio,



    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.

    Antonio Galloni, Vinous
    The 2012 Barolo Cerequio is arguably the most complete of these wines, as it brings together aromatic complexity, dense fruit and fabulous balance. All the elements flesh out in a rich, sumptuous Barolo endowed with real power and depth, yet there is plenty of the nuance that distinguishes Cerequio. There are a number of terrific wines in this lineup, but the Cerequio is the wine that seems to be the most dialed in today. With time in the glass, the intensity of both fruit and tannin simply continues to blossom.
    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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