Barolo, La Serra
    Roberto Voerzio

    Barolo, La Serra,



    Roberto Voerzio, Barolo, La Serra, 2009

    Justerini & Brooks Tasting note
    Roberto Voerzio, Barolo, La Serra, 2009

    A savoury mineral nose and equally earthy on the palate. This is chock full of stone, flint, mineral and dark, but very vibrant, ripe fruit. This has an explosive energy and intensity, the tannins are fortifying but there are no hard edges; this is so complete. A brilliant La Serra, one of the picks of the cellar. This is Voerzio’s highest Barolo vineyard, at 430 metres above sea level. It is not made every year, often because the vineyard succumbs to hail, but when it is made it is usually pretty special. On average 300 cases a year are made.

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    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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