Barolo, Torriglione
    Roberto Voerzio

    Barolo, Torriglione,

    Destination

    vintage

    Roberto Voerzio, Barolo, Torriglione, 2010

    Justerini & Brooks Tasting note
    Roberto Voerzio, Barolo, Torriglione, 2010

    A juicy powerful, big-bodied Barolo. Classic and full of intense, chunky dark berry fruit, a strict tannic framework and pronounced earthiness balance out the sweet crème de mure and dark cherry character. Imposing, fresh, powerful but finishes sweet, very well balanced indeed. 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 small hill in the Barolo commune that produces, powerful classically-styled Barolos.

    Maturity:
    Keep
    ABV:
    14.5%
    95+/100
    Antonio Galloni, Vinous
    The 2013 Barolo Torriglione is another highlight in this tasting. The flavors are intense, dark and perfumed, with beams of tannin that add brightness and thrust. Powerful and energetic, with exceptional balance, the Torriglione is deeply expressive and also built to deliver considerable pleasure for many years.
    Date Reviewed:
    02/2017

    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