Barolo, Sarmassa
    Roberto Voerzio

    Barolo, Sarmassa,



    Roberto Voerzio, Barolo, Sarmassa, 2007

    Justerini & Brooks Tasting note
    Roberto Voerzio, Barolo, Sarmassa, 2007

    Similarly red fruit strawberry sweetness as the Cerequio and Rocche but slicker than the former and denser than the latter. Creamy flavours of kirsch, minerals fragrant red berries, sloe, flowers and crème de mûre set in thick but absolutely sumptuous tannins. Sarmassa is on the same hill and has the same exposure to the sun as Cerequio but is just over the border in the Barolo commune as opposed to La Morra. Only bottled up in magnums, a mere 700 magnums have been made.

    Antonio Galloni, Vinous
    The 2007 Barolo Sarmassa (magnum) is similar in style to the Cerequio. Not surprisingly, the vineyards are adjacent. The Sarmassa is luxurious and radiant, with gorgeous inner perfume, bright red fruit and fine, silky tannins all of which flow from the glass in a seamless, soft expression of Nebbiolo. A myriad of freshly cut flowers informs the exceptionally long and pure finish. The 2007 Barolo Sarmassa is still closed and in the magnum format it is likely to age at a glacial pace relative to the wines of this vintage. Still, the luxurious fruit and elegance of the wine are impossible to miss.
    Date Reviewed:
    Drinking Window:
    2017 - 2027


    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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