Roberto Voerzio: the legend of Barolo

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The impact of Roberto Voerzio on his territory has meant that today his Barolo wines are universally recognised as few of the most prestigious in the world.

Roberto Voerzio was born in 1952 and when he was eight years old he already helped his father with the cultivation of peaches, nebbiolo, dolcetto and barbera grapes. He grew up and tasted the Barolo for the first time, he immediately realised his destiny: produce that wine. He left the school and started to work in the vineyards and he went often to visit his friend Elio Altare in Bourgogne. His dream is to reproduce the timeless charm of the red French wines.

Voerzio belongs to a farmers Langhe generation, almost unknown until the end of the ‘80s, which has completely changed its way to interpret and enhance the most famous red wine in the world. The Barolo has become the undiscussed king of world of the wine in the ‘90s. The Barolo producers consecrated their success all over the world, becoming what the America press defined the “Barolo Boys”.  The new Barolo presented had a deep dark red colour, the scent was a fruit explosion and the taste substituted the notes of tannin with the ones of wooden barrels: the international market gone mad for this change, which symbolised the end of a époque and the beginning of a new age. Therefore this innovation created to new visions: the one more classical linked to an idea of identity and another oriented to the new techniques and approaches.

In 1986 Voerzio opened his own winery in La Morra, in the heart of the Langhe. Initially it extended only for 2 hectare, but today his vineyards covers 20hectars of territory thanks to the acquisitions of many  prestigious and historical cru for the Barolo production, such as La Serra, Brunate, Cerequio, Sarmassa, Rocche dell’Annunziata, Fossati, Case Nere and optimum vineyards for the Barbera, Dolcetto, Nebbiolo and Merlot production. Voerzio distinguishes himself for the excellence in the care dedicated to the vineyards and to the selection of the grapes.

In the winery they do not use any chemical substance which could alter the natural features of the wine. So they make wine with no chemical fertilisers, herbicides or anti-moulds or other substances which could interfere with the natural cycle of the vineyards or grapes. The fertilisation is handmade with cow dung or  humus, then follows a short pruning techniques which leaves 5-8 buds for each plant. The vines are subjected to two successive thinning and a very low yield, which guarantee to harvest every year only very healthy and ripe grapes, rich in sugars, aromas and fragrances. The presence of sulphites in the bottling phase is generally less than 50%, according to the law levels. This is the only extraneous substance. The spontaneous alcoholic fermentation lasts between 10 and 30 days and no yeasts are added. After the malolactic fermentation into steel vats, all wine, except the Dolcetto, are aged with woods. Wines are not filtered and every types, included Dolcetto d’Alba, Nebbiolo Langhe e Barbera d’Alba Cerreto have a good aging aptitude. The suggestion in fact is to drink them after 5-6 years of aging because they can change in 20-30 years.

The impact of Roberto Voerzio on his territory has meant that today his Barolo wines are universally recognised as few of the most prestigious in the world. His bottles are worship symbols which represent all his passion and his work; these bottles should always been present in the cellar of a wine lover.

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