Barolo, La Serra
Roberto Voerzio

Barolo, La Serra, 2014


Destination

vintage

portfolio
Portfolio
These wines are in stock and are available for delivery at your convenience.

2014
75cl
DP
£228.20

2014
6x75cl
DP
£1,369.22

Broking
Broking
These are wines from our broking list and have an average delivery window of 15 working days.

2014
6x75cl
DP
£1,375.22


Roberto Voerzio, Barolo, La Serra, 2014

2007
2009
2011
2013
2014
2015
2016

Tasting Notes


Maturity:
Keep/Drink

ABV:
13.5 %

Notes

Darker than the Rocche and racier, dense and chewy but with supporting fresh cool brambly fruit to add flesh to these strong bones. Lively and mineral. This is Voerzio’s highest Barolo vineyard, situated in the commune of La Morra, at between 380 to 430 metres above sea level.

Critics score


Score:
94

100

Source:
Antonio Galloni, Vinous

Date:
10/2020

Notes
The 2014 Barolo La Serra is bright, floral and energetic, with all of the sinewy tension that is typical of this site. I would cellar the 2014 for at least a few years to allow some of the angular contours to soften. There is a good deal of inner sweetness that will emerge in time. Cedar, sweet pipe tobacco, mint and dried cherry all grace this expressive, savory Barolo from Roberto Voerzio.

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