Roberto Voerzio
Barolo del Comune di La Morra 2019
Other years:
2022| Denomination | DOCG Barolo |
|---|---|
| Size | 0,75 l |
| Alcohol content | 14.0% by volume |
| Area | Piedmont (Italy) |
| Grape varieties | 100% Nebbiolo |
| Aging | 24 months in used barriques and 15 hl casks, 8 months in steel and 8 months in bottle. |
| Other years | 2022 |
- Name: Barolo DOCG 2019 from La Morra, made exclusively from Nebbiolo grapes
- Vinification: fermented in steel tanks with indigenous yeasts and malolactic fermentation
- Unfiltered: bottled without filtration to preserve aromatic integrity and complexity
- Ageing: 24 months in wooden barrels, followed by 8 months in steel and 8 months in bottle
- Serving: decant for 1 hour, serve at 15-16°C, ideal with meats, game and cheeses
Description
What kind of wine it is
The Barolo del Comune di La Morra by Roberto Voerzio is a full-bodied red wine that embodies the most authentic essence of the Piedmont region. Produced exclusively from Nebbiolo grapes, it displays a deep and complex profile, capable of evolving with extraordinary elegance over the years. It is the ideal companion for hearty meat dishes, game and mature cheeses. To appreciate every subtle aromatic and flavour nuance, careful decanting and serving in large glasses is recommended.
Where it comes from
This wine originates from the namesake municipality, in the heart of the renowned Barolo area. The vineyards, with south-east exposure, are characterised by high planting density and extremely low yields, a deliberate choice to maximise the aromatic concentration of the fruit. Roberto Voerzio's philosophy focuses on respect for the land, using only organic fertilisers and strictly eliminating the use of chemical products or herbicides.
How it is produced
After the harvest, which takes place between the end of September and the beginning of October, spontaneous fermentation occurs in steel tanks thanks to the action of indigenous yeasts, followed by malolactic fermentation. The long maturation process takes place in wooden barrels, then continues with a period of rest in steel and subsequent ageing in the bottle. Bottling is carried out in total absence of filtration, in order to preserve the integrity and natural richness of the wine.
History and Curiosities
The Barolo DOCG 2019 by Roberto Voerzio represents the highest expression of pure Nebbiolo cultivated in La Morra. The estate follows a strict philosophy that excludes the use of chemical products, nourishes the soil with humus, and maintains a yield of just 0.5 kg per vine. The fermentation with indigenous yeasts is followed by a slow maturation of 24 months in wood, completed by a further period of rest in steel and in the bottle. Bottled without filtration, this prestigious Piedmontese red offers a sip of rare and pure authenticity.
Tasting notes
Color
Serve at:
18 - 20 °C
Longevity:
Over 25 years
Decanting time:
1 hour
- Start up year: 1986
- Bottles produced: 60.000
- Hectares: 21
It was been lead by our Family from the beginning. All works in vineyard and winery are conducted in according to our experience. limited and to be able to taste a bottle of his wine is really a rare thing, a privilege for very few.
From over twenty years our vineards processed to respect of the nature. After each harvest it is carried out fertilization with cow manure or humus to the needs of each plant, looks the coulor of leaf and intesity of fourcefulness. Are not used the chimical fertilizers, herbeceds, anti-mold that interfiering to cycle. Read more
| Name | Voerzio Barolo del Comune di La Morra 2019 |
|---|---|
| Type | Red still |
| Denomination | Barolo DOCG |
| Vintage | 2019 |
| Size | 0,75 l |
| Alcohol content | 14.0% by volume |
| Grape varieties | 100% Nebbiolo |
| Country | Italy |
| Region | Piedmont |
| Vendor | Roberto Voerzio |
| Story | History and Curiosities The Barolo DOCG 2019 by Roberto Voerzio represents the highest expression of pure Nebbiolo cultivated in La Morra. The estate follows a strict philosophy that excludes the use of chemical products, nourishes the soil with humus, and maintains a yield of just 0.5 kg per vine. The fermentation with indigenous yeasts is followed by a slow maturation of 24 months in wood, completed by a further period of rest in steel and in the bottle. Bottled without filtration, this prestigious Piedmontese red offers a sip of rare and pure authenticity. |
| Origin | La Morra (CN) |
| Plants per hectare | 8000 |
| Yield per hectare | 0.5 kg |
| Harvest | Late September - early October |
| Production technique | Fermentation in steel with indigenous yeasts; malolactic fermentation; no filtration |
| Wine making | Fermentation in stainless steel with indigenous yeasts; malolactic fermentation; no filtration. |
| Aging | 24 months in used barriques and 15 hl casks, 8 months in steel and 8 months in bottle. |
| Allergens | Contains sulphites |