Barolo, del Comune di La Morra
    Roberto Voerzio

    Barolo, del Comune di La Morra,



    Roberto Voerzio, Barolo, del Comune di La Morra, 2016

    Justerini & Brooks Tasting note
    Roberto Voerzio, Barolo, del Comune di La Morra, 2016

    One third of this comes from the Boiolo Cru and two thirds is a blend of Cerequio, La Serra, Rocche del Annunziata and Case Nere. The vines are grown in the typically Voerzio way high density and low yielding – just a kilo of fruit per vine. The plots are all co-harvested and fermented. Intense but tight-knit initially but after a bit of coaxing the very La Morra style fruit is unlocked. Offering up crisp red fruits - strawberry and raspberry. The fruit is supported by a bit of structure – grainy tannins and some underlying sweet spice notes and a lick of sweet oak. Aged for two years in a mix of big and small barrels, light toast, French oak (15, 20, 30 and 35 HL sizes for the big barrels.)



    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