Barolo, Torriglione
Roberto Voerzio

Barolo, Torriglione, 2011


Destination

vintage

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

2011
3x1.5L
DP
£763.22


Roberto Voerzio, Barolo, Torriglione, 2011

2010
2011
2013
2014

Tasting Notes


Maturity:
Keep/Drink

ABV:
14.5 %

Notes

The smoothness, warmth and glycerol on show here are all classic hallmarks of the 2011 vintage. Whilst the fruit is rich and ripe, the gripping tannins provide a perfect counterbalance. Silky, sweet spice and fruit liquor flavours, notes of plum liqueur and bramble. Bold, hedonistic Barolo. This used to be blended with Rocche dell Annunziata but as of 2010 will be bottled up separately in magnums and released a year later than the other Cru Barolos. From a small hill in the Barolo commune that produces, powerful classically-styled Barolos. Like the Sarmassa the wine is aged slightly differently to the other crus, for 24 months in 30% new oak barriques rather than in a mixture of barriques and 20hl wooden vats.


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