Roberto Voerzio Barolo Cerequio 2006

Winemaker's Notes:

Roberto Voerzio is indisputably one of the very best of Barolo. He set up in La Morra in 1987 when he began the process of purchasing or leasing the most important vineyards for cru Barolo. The Gambero Rosso guide to Italian wines sums up Voerzio’s approach like this: “The formula is simple but effective: extremely prestigious plots (at La Serra, Sarmassa, Cerequio, Brunate, Pozzo del’ Annunziata and Capalot [and now Rocche]), traditional varieties (Barbera and Nebbiolo), vines with advanced average age, very low yields obtained by severe pruning, and meticulous vinification that aims to bring out the superb quality of the grapes. Voerzio’s style is broadly characterized by great richness and concentration, huge complexity, silky textures, fine acidities and initially austere tannins. His Barolos are without exaggeration some of the world’s greatest wines. The Barolo Cerequio is fast emerging as Roberto Voerzio'z most sdazzling wine of his 2006 vintage. This is a captivating wine, with aromas of flowers, spices, minerals and ripe fruit. Silky, smooth and sweet tannins lead the tastebuds into a fresh and lingering finish, overall an energetic and exceptional wine. This exquisite red works wonderfully with game, truffles and medium to strong cheeses.

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Roberto Voerzio:
This now cult status winery was established in 1986, when a young Roberto Voerzio decided to leave the family business to make wine on his own, with the support of his wife Pinuccia. The estate began with just two hectares (5 acres), but years of patient and diligent negotiations were rewarded with the acquisition of some of the most prestigious and historic crus in La Morra for the product... Read more
This now cult status winery was established in 1986, when a young Roberto Voerzio decided to leave the family business to make wine on his own, with the support of his wife Pinuccia. The estate began with just two hectares (5 acres), but years of patient and diligent negotiations were rewarded with the acquisition of some of the most prestigious and historic crus in La Morra for the production of Barolo as well as excellent vineyards for varieties such as Dolcetto, Barbera, Nebbiolo and Merlot. At Roberto Voerzio, an almost fanatical attention and dedication is lavished on each and every vineyard, vine and cluster. High density planting (6,000/8000 vines per hectare), short winter pruning (leaving just 6-8 buds per plant), a green harvest in mid-July (reducing the bunches by more than 50%) and a second thinning-out in mid-August (during which each cluster is reduced in size by cutting off the bottom part and leaving just the full, more concentrated upper section) translate into drastically reduced yields, at little as 500 g per plant for the most prestigious vineyards. Roberto Voerzio’s viticultural philosophy is simple: work the vineyards with the utmost respect. No chemical fertilizers, weed-killers, fungicides or other substances are utilized. Weeds between vineyard rows are removed manually and each individual vine is fertilized by hand using cow manure or humus, depending on the specific needs of the plant. A non-interventionalist philosophy is applied in the cellar as well where fermentation takes place naturally (without yeast inoculation) in stainless steel tanks. After the malolactic fermentation is complete (also in stainless steel), all the wines except Dolcetto are aged in wood, using a combination of large oak casks and small French oak barrels. Nothing is added and the wines are not filtered. This meticulous approach both in the vineyards and cellar has granted Roberto Voerzio countless accolades and admiration from wine enthusiasts around the world, each bottle a masterpiece of authenticity. “The wines of Roberto Voerzio are often (mistakenly) categorized as “modern.” We don’t produce modern wines. Perhaps the approach we take in the vineyards could be considered progressive, but it’s really nothing new; growers in other parts of the world have been applying the same methods for years.” – Davide Voerzio Source: http://vinconnect.com/wineries/roberto-voerzio/ Read less
Suggested Recipe Pairing presented by
Coconut Rice Sweet Potato Cheesecake

RiceSelect's creamy Arborio gets blended with sweet potato, coconut milk and vanilla to create this decadent cheesecake. Pairs well with Saunternes; a white dessert wine that has hints of coconut from aging in oak barrels.

View Recipe

External Reviews for Roberto Voerzio Barolo Cerequio

External Review
Source: JJ Buckley Fine Wines
11/03/2011

I really like the ripe plum and berry fruit that turns to almost dried dark fruits on the palate. Full and juicy, with round tannins. Yummy. Better after 2013. James Suckling. A Nebbiolo wine from Piedmont in Italy. 2006 Roberto Voerzio Barolo Cerequio 750ml


External Review
Source: JJ Buckley Fine Wines
10/04/2011

A Nebbiolo wine from Piedmont in Italy. 2006 Roberto Voerzio Barolo Cerequio 750ml



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Roberto Voerzio is indisputably one of the very best of Barolo. He set up in La Morra in 1987 when he began the process of purchasing or leasing the most important vineyards for cru Barolo. The Gambero Rosso guide to Italian wines sums up Voerzio’s approach like this: “The formula is simple but effective: extremely prestigious plots (at La Serra, Sarmassa, Cerequio, Brunate, Pozzo del’ Annunziata and Capalot [and now Rocche]), traditional varieties (Barbera and Nebbiolo), vines with advanced average age, very low yields obtained by severe pruning, and meticulous vinification that aims to bring out the superb quality of the grapes. Voerzio’s style is broadly characterized by great richness and concentration, huge complexity, silky textures, fine acidities and initially austere tannins. His Barolos are without exaggeration some of the world’s greatest wines. The Barolo Cerequio is fast emerging as Roberto Voerzio'z most sdazzling wine of his 2006 vintage. This is a captivating wine, with aromas of flowers, spices, minerals and ripe fruit. Silky, smooth and sweet tannins lead the tastebuds into a fresh and lingering finish, overall an energetic and exceptional wine. This exquisite red works wonderfully with game, truffles and medium to strong cheeses.

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