Barolo, RV350
Roberto Voerzio

Barolo, RV350


Destination

vintage


portfolio

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


2017

3x75cl

DP

£1,479.61



Roberto Voerzio, Barolo, RV350, 2017

2017

Justerini & Brooks Tasting note

Roberto Voerzio, Barolo, RV350, 2017

So named after the maximum yield Roberto permits for this small and rare selection. The best vines are cut back to a mere three clusters, which are themselves then cut back to the heart of the bunch, to an average of 300-350g per vine. The RV350 project serves as an ode to a fastidious approach, that, in the end, produces wines of truly epic proportions. Bottled in wooden cases of 3 bottles with its own bespoke label, the 2017 comes from a season of richness and flair. Each year will be a different blend based on the success of the individual cru, and this year it is an even blend of Cerequio and Torriglione, co-fermented in tank and raised in French barrique 20% new oak for two years.

Maturity:
Keep
ABV:
14.5%

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.

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