Roberto Voerzio
Roberto Voerzio's philosophy is all about the vineyard, where he maintains what are by far the most dramatically low yields to be seen in the Barolo zone. Although Voerzio prefers barriques for aging his wines, vinification remains fairly traditional with fermentations lasting 15 or so days. After the alcoholic fermentation is complete the wines are racked into stainless steel for their malos, which Voerzio prefers for its cleanliness. The cellar is warmed to induce the malolactic fermentations and the malos are usually completed by the end of the fall. The wines are then moved into barriques where they age prior to being bottled without the aid of fining/filtration. Pure and expressive in a style that is neither modern nor traditional, these are wines that reflect the highly individual style of their maker as well as the profound voice of La Morra's finest sites. A bottle of the 1992 Cerequio, from a vintage most people would describe as abysmal, was still in great shape when last tasted in 2004. This set of 1999 Barolos is breathtaking. “The weather during 1999 was just perfect, very much like 1989,” says Voerzio. “As opposed to warm vintages like 1997 and 2000, where the summertime evening temperatures didn't go down too much, in 1999 we had greater alternation of temperatures and more stable weather overall. The resulting wines have higher acidities which will allow them to age extremely well. The wines are very structured and are just now beginning to open up a little.” Sadly, there are no 2002 Barolos from this estate.
From Barolo 1999: The Forgotten Vintage (May 2006) by Antonio Galloni
1999 Barolo Cerequio
Color: Red
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1999 Barolo Brunate
Color: Red
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1999 Barolo La Serra
Color: Red
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