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.
Roberto’s stellar reputation as the producer of traditional Italian wine validates his practices. Each of his wines varies by vintage according to the growing conditions of the season. The labels on Voerzio bottles feature bright, light-hearted illustrations by the artist Riccardo Assom.
He was one of the first in the Piedmont region to adopt the practice of “green harvest”, thinning the plants of less productive clusters to impart greater vigor to others. Although he does not call his wine organic or biodynamic, the vineyard never uses chemical fertilizers, herbicides, or anything that is not natural.
All sorting and selection take place in the vineyard. After manual harvesting, each plant is examined and individually fertilized with cow manure or humus. Amounts are determined by the color of the leaves.
There is no intervention in the cellar that would change the character of the wine. No yeasts are used during alcoholic fermentation. Malolactic fermentation takes place in stainless steel and most wines are racked in wood for aging. Roberto Voerzio wine is not filtered.