Roberto Voerzio founded this property in 1986 and now has approx. 10 ha of vineyards, from which around 55,000 bottles are produced. The property is run with great energy, enthusiasm, and expertise by the insightful Roberto and son Davide. Voerzio seems to be driven by an unconditional longing and pursuit of quality. The wines from here demonstrate that he is a masterful contadino and winemaker. As an interpreter of Barolo from some of the area’s most prestigious fields, he is surpassed by no one and matched by few.
As for the production of Barolo, Roberto Voerzio is considered by many to be modernist due to his use of barriques etc. But the matter is hardly that simple. The approach combines the traditional elements with more modern insight and practice: The work in the field is given the highest priority and the process is meticulous, labor-intensive and time-consuming. Significant green harvesting is carried out to keep the harvest yield low and the yields for the respective Barolo are among the lowest in the area, usually between 22-25 hl/ha. It is jokingly said that Roberto should look for the grapes when harvesting. Vinification is done with great care and is organized after bringing out the best in each cru and this year’s available base material. Barolo is macerated from 20-25 days, which should place Voerzio among more traditional “Barolisti.” Still, as far as storage is concerned, Roberto has tried different types of storage media and combinations of these. For a long time, a combination of new and used barriques has been used, where the malolactic fermentation also takes place, which must be seen as a modern inspiration. However the most crucial endeavor, is to create majestic Baroli that express their respective territorio and thus have a distinct peculiarity. However from the year 2008 onwards, a significant change will take place. Here, new barrels will no longer be used in Voerzio’s barolo, but a combination of 50% 15 hl barrels and 50% used barriques. The year 2007 is stored on 50% new barriques, and 50% used barriques.
Roberto and Davide have access to some of Barolo’s most distinguished fields, La Serra, Cerequio, and Brunate, in the southern part of La Morra commune, where the boundary to Barolo commune begins. Cerequio and Brunate are both cut across, leaving a small portion of the fields in Barolo. Adjacent from the south up to Cerequio is Sarmassa, which is therefore located exclusively in the municipality of Barolo. A little further north, the Rocche dell’Annunziata and Torriglione are in the middle of La Morra. If you draw an additional approx. 1.5 km north, you will find Capalot. All of these fields are of undeniable Grand Cru quality. Common to these Barolo is that they are pure, balanced, and full of extract, dramatically unfolding with the whole range that characterizes the finest expressions of Nebbiolo. Roberto Voerzio is definitely not interventionist in his style and works according to biodynamic principles. These principles are fully implemented. Voerzio could not dream of kick-starting the fermentation of his wines. If a wine does not start by itself, he does not make it at all!