Barolo, Cerequio
Roberto Voerzio

Barolo, Cerequio, 2014


Destination

vintage

portfolio
Portfolio
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2014
75cl
DP
£228.20

2014
6x75cl
DP
£1,369.22


Roberto Voerzio, Barolo, Cerequio, 2014

2006
2008
2012
2014
2015
2016
2017
2019

Tasting Notes


Maturity:
Keep/Drink

ABV:
13.5 %

Notes

Silky red sweet strawberry fruit, full and smooth. Enveloping, caressing fresh red fruit flavours with a touch of kirsch. Voerzio’s most seductive Barolo. One of the historic single vineyards of La Morra, south-facing and planted at 300 metres above sea level on sandy clay soils. On average 300 cases per year are produced.

Critics score


Score:
95

100

Source:
Antonio Galloni, Vinous

Date:
10/2020

Notes
The 2014 Barolo Cerequio is a gorgeous wine that melds together the pliant fruit of Cerequio with bright, savory aromatics. It’s a combination that works so well. The 2014 is a marvelous, complete Barolo that has so much to offer. Macerated cherry, spice, new leather, blood orange and rose petal all flesh out in a striking Barolo that has so much to offer. One of the first wines I tasted from Voerzio was the 1992 Cerequio, a Barolo from a far weaker vintage that aged beautifully. I expect the 2014 will be gorgeous for many years to come. I can't wait to see how it ages.

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.

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