Barolo, Riserva, 10 Anni, Fossati, Case Nere
    Roberto Voerzio

    Barolo, Riserva, 10 Anni, Fossati, Case Nere,



    Roberto Voerzio, Barolo, Riserva, 10 Anni, Fossati, Case Nere, 2003

    Justerini & Brooks Tasting note
    Roberto Voerzio, Barolo, Riserva, 10 Anni, Fossati, Case Nere, 2003

    A vineyard that will only be released after ten years in bottle. This is the estate’s first release. The ageing is the same as the rest of the Cru; two years in barrel, with an additional seven years in bottle. A quite extraordinary wine with a vivacity and life that belies the heat of the 2003 vintage. Intense sweet strawberry fruits, long mineral-infused summer berries; suave and smooth, this glides along the palate but at no stage is this cloying. Ripe red fruit, salt and minerals on the finish. Silky and refreshing. A stunner. 300 cases are produced.

    Antonio Galloni, Vinous
    Date Reviewed:


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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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