Nebbiolo, Langhe
Roberto Voerzio

Nebbiolo, Langhe, 2020


Destination

vintage

portfolio
Portfolio
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2020
75cl
DP
£23.70

2020
12x75cl
DP
£284.46


Roberto Voerzio, Nebbiolo, Langhe, 2020

2013
2020
2021

Tasting Notes


ABV:
14 %

Notes

Roberto Voerzio is one of Barolo’s most acclaimed and highly sought after producers. Famed for his painstaking desire to keep yields low, he works off the tenets of incredibly high density plantings and regular green harvests to ensure that only the most pristine, clean fruit makes it in to the winery. The wines are an exquisite mix of silken fruits, sweet tannins and the most gorgeous aromas. This, the estate Nebbiolo is, for many, on a qualitative par with many other producers’ Barolo Classico. Long-aged for the style, it is raised for 12 months in barrels of varying sizes (30% new oak) and is then assembled in stainless steel where it ages for a further 8 months before bottling. Time has shown this to be an especially high quality wine for the money and it can be aged over at least ten years.


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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