Barolo, La Serra
    Roberto Voerzio

    Barolo, La Serra,



    Roberto Voerzio, Barolo, La Serra, 2011

    Justerini & Brooks Tasting note
    Roberto Voerzio, Barolo, La Serra, 2011

    A vibrant, robust Barolo that offers a fine mix of red and dark berry fruit, cherries, cool earth, stone herb and minerals. Incisive, racy flavours gripped by fine but firm tannins with a generous, warming character that this cuvee so rarely displays in its youth. An excellent mix of ripeness and freshness set in a solid tannic framework. This is Voerzio’s highest Barolo vineyard, situated in the commune of La Morra, at 430 metres above sea level.

    Antonio Galloni, Vinous
    In 2011, the Barolo Le Serra benefits from its slightly higher elevation and cooler micro-climate, both of which give the wine an added element of freshness that is needed. Dark red stone fruits, flowers, spices and leather are all supported by the characteristic firm La Serra tannins, but the 2011 has a little more mid-palate depth and overall volume that serves to balance some of the angular contours that can be present. A gorgeous and complete wine, the La Serra is also an overachiever in 2011.
    Date Reviewed:
    Drinking Window:
    2017 - 2031


    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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