Roberto Voerzio Barolo La Morra
WHY WE LOVE IT
- The company’s vineyards are famous for the production of the different Crus of Barolo, Barbera and Dolcetto.
- Roberto Voerzio uses sustainable farming practices.
- Barolo La Morra is 50% Voerzio Crus, 50% Boiolo. 1kg harvest from each plant with tough selection.
- Overall this wine is deep, refined & firm. It has aromas of dried rose petals, cedar, light plums, strawberry, violet and cherry. The mouthfeel is tight and balanced.
Varietal Composition: 100% Nebbiolo
Elaboration: After each harvest, manual fertilization is carried out with cow manure or humus according to the needs of each plant, observing the color of the leaves and the intensity of vigor. The vines undergo a few thinning cycles, whereby the siz of each bunch is reduced by cutting the lower part and leaving the richer more concentrated grapes on the vine. Following this production cycle there are very low yields ranging from 500 grams to 1 – 1.5 kg per plant. The harvest is very healthy with ripe grapes every year, rich in sugar, aromas and perfumes which are transferred to the wine during fermentation. Aged 12 months in barrel.
Tasting Notes: The nose is perceived pleasant aromas and complex, with notes of cherry, rose petals, wild berry jam and sweet spices. The palate is rich, robust, focused and very structured, very elegant. It has a long finish.
PRESS
2018 – 94 James Suckling
PRODUCER BACKGROUND
Roberto Voerzio founded his winery in 1986 in La Morra, a village in the heart of the Langhe, a hilly area that ranges over the provinces of Cuneo and Asti in the Piedmont region of northern Italy. The area is known for its vineyards, which date back to at least the year 1350. As the crow flies, La Morra is only about 45 miles from the French border. Over the years, he has expanded his vineyards with highly suitable plots in La Morra and Barolo. He owns 15 hectares and rents 20 more.
Roberto, assisted by his son, Davide, is a maverick when it comes to viticulture. Twenty years ago, he went against tradition and started striving for low yields. He removed entire bunches of grapes from the vine, littering the space between rows with fruit. His instincts told him that lower yields would produce better wine. His meticulous nature also extends to the wine. If a vintage does not meet his standards, it will not be released.