Roberto Voerzio
Roberto Voerzio is not exactly a man who goes back for generations in terms of winemaking. He started his business only in 1986 in the centre of the Langhe, La Morra. He began with only two hectares and, in subsequent years, managed to buy the most prestigious vineyards, such as La Serra, Brunate, Cerequio, Sarmassa, Rocche dell’Annunziata and Fossati. With additional vineyards that offer the Dolcetto, Barbera, Nebbiolo and Merlot varieties.
Then, a major decision was taken. The number of vines in the new vineyards was increased and the amount of 6000-8000 per hectare was set as an indication in the old ones. As for the most prestigious wines, it was decided to keep 500 to 700 grams per plant. Roberto Voerzio is a traditionalist who is against any interference in the vineyard and who believes that each “terroir” should offer the best of itself. He does have one quality that makes him exceptional: in the wine cellar he will not change anything in the colour, structure, scent or tannin during the entire process. So you will get a wine that is entirely pure. No chemical processing, only the natural procedure. The alcoholic fermentation takes 10 to 30 days, depending on the wine. Except for the Dolcetto, all wines are kept in stainless steel tanks during fermentation. At the bottling stage the sulphide content is maximum 50% of what is allowed by law.
The wines are not filtered. Roberto Voerzio believes that a wine is determined by its initial quality, not by the maturing. That is why his Barolo wines are not to be consumed before they have matured in the bottle for 5 to 6 years. These wines are also perfect for storage as they will improve fantastically after 20 to 30 years, provided they are kept in normal wine conditions. As for the Nebbiolo and the Barbera, even though these are simple wines, they can certainly be stored for 5 to 7 years.
Roberto Voerzio also offers the most organised visits. The enthusiasm, precision and organisation of the tastings perfectly reflect the passion of each employee.