What Barolo can be drunk nicely both young and old, with limited production and consistently earning high acclaim from wine critics, but not breaking your bank? Today, we are proud to offer you such a Barolo.
Roberto Voerzio – a Barolo modernist?
Roberto Voerzio is the mastermind behind this delicious drop. He’s a winemaker from the Piedmont region who’s known for his modern approach with a traditional twist. In the vineyard, he’s all about keeping yields low by pruning each vine carefully to ensure only 500 grams of fruit per plant which is considered a modern approach. And in the winery, he combines the best of both worlds by handpicking the grapes, fermenting them with indigenous yeasts, and aging them for 24 months in small French barriques and 20HL Slovenian oak casks. The wine is then left to rest for an additional 8 months in steel vats and 8 months in bottle before it’s ready to be released. The wines are unfiltered and unfined.
Barolo Cerequio: It’s grown at an altitude of 900-1,050 feet in the commune of La Morra, with a south/southeast facing slope. This vineyard holds five times the amount of magnesium than any other Barolo cru, which gives the wine a unique aroma of “cassis, eucalyptus, and mint.” Roberto says of the vineyard, “The thing that always fascinated me about Cerequio is the aromatics, especially the smell of cherries. The small wild cherries that I was telling you about… they become very dark, they’re very sweet, and they taste almost like jam.”
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