Regular price
336,75
Sale price
336,75
Regular price
Voerzio Roberto - La Morra - Barolo DOCG
Roberto Voerzio founded his winery in 1986 in La Morra, in the heart of the Langhe region of Piedmont. Coming from a farming family, he started with just 2 hectares of vineyard and grew to become one of the most respected Barolo producers in the world. His son Davide now co-runs the business.
🌱 Philosophy & working method
Voerzio is known for his radical focus on quality in the vineyard. He uses an extremely low yield per plant: only 500 grams for Barolo and 700 grams for other wines, while the regional average is around 4 kg. This is achieved by a double green harvest in July and August.
The vineyards are densely planted with 8,000 to 11,000 vines per hectare, which creates intense competition between the vines and results in concentrated grapes. Voerzio works completely organically, without the use of herbicides or synthetic agents, and fertilizes with cow manure or humus.
📍 Vineyards & terroir
The estate comprises 35 hectares of vineyards, of which 22 hectares are owned and 13 hectares are rented. All vineyards are located in La Morra, with the exception of one parcel in Sarmassa (Barolo). Important crus include Brunate, Cerequio, Rocche dell'Annunziata, La Serra, Capalot, Fossati and Pozzo dell'Annunziata.
🍷 Wine style & vinification
Voerzio's wines are characterized by their purity, elegance and aging potential. Fermentation takes place with indigenous yeasts in stainless steel tanks, followed by maturation in French oak barrels (barriques and botti), with a maximum of 30% new wood. The wines are bottled unfiltered and without fining.
Barolos mature for at least 2 years in wood and 8 months in bottle. Dolcetto is matured exclusively in tanks. Voerzio also produces Barbera d'Alba, Langhe Nebbiolo and a limited amount of Merlot.
🏆 Reputation & Recognition
Roberto Voerzio is internationally recognized as one of the top producers in Barolo. His wines are praised for their precision, depth and longevity. Critics such as Antonio Galloni consider him one of the most talented winemakers in the world.
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In mid-August they prune away the lower part of the grape bunches, in order to further increase the concentration in the wine.
His wines are not filtered. He says: "It is not time that makes it great, but time brings out the great original quality". They also advise not to drink their Barolos until they have matured in the bottle for 5-6 years and then slowly evolved for 20-30 years, as long as they are stored in optimal conditions.
