2012 Roberto Voerzio Barolo Brunate

$285

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“Vivid aromas of ripe, almost dry strawberries with fresh roses. Perfumes transform in the glass. Full body plus dusty tannins that are velvety and caressing. Tangy finish. A rich and structured red with a long future.” – James Suckling

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Nebbiolo

Italy’s best kept treasure. Nebbiolo produces some of the greatest wines in the world, but is hardly planted outside of its home country. Famous to Italy’s Piedmont region, look for these twin stars that are 100% Nebbiolo: Barolo and Barbaresco. This renowned grape produces glorious red wine containing complex flavors with high acid and tannin, allowing these babies (in the right hands) to age for years to come. Grab yourself a bottle, or three, and see for yourself what these wines can do!

Barolo, Italy

You’ll often hear Barolo associated with some of Italy’s greatest wines. This is because the wine here is grown at altitudes with south-facing slopes (towards the sunlight) allowing the grapes to ripen slowly developing perfumed aromas, sour cherries, herbs, and floral characteristics. Barolo’s are infamous for being the biggest and boldest of the black variety Nebbiolo. In the best years, Barolo will develop high acidity and high tannin with a full body and the potential to continue to develop its characteristics within the bottle. Many Barolo’s will actually benefit in complexity and structure from further bottle aging. These wines can be sourced from different villages or purely from one village, which would then be stated on the label. The best wines here will come from a single-named vineyard or “cru.” In Barolo DOCG, the primary designated area, the wine must be made entirely from the Nebbiolo grape, spend 18 months in oak, and aged for three years before release. 

The winery was founded in 1986 in La Morra, a village in the heart of the Langhe, always known for its vineyards, some of which were mentioned in the municipalities books since 1350. Of the living winemaking legends in Piedmont, there are few quite like Roberto Voerzio. His fame is international, his philosophy uncompromising, and his Barolo wines seemingly eternal. He does regularly and with conviction what few other growers would dare to do whether it be a draconian approach to green harvesting or discarding wine deemed unworthy of the Voerzio name and as a result, he has redefined the boundaries of what makes world-class Barolo.

Such vigilance in the fields allows Voerzio to reach each vintage what he says is his ultimate goal: delivering the purest expression of Nebbiolo that is possible. Voerzio wines should never be rushed, however, as they require at least five years in bottle before revealing their true nature. And there is no question that this true nature—suave, concentrated, textured—places Voerzio Barolo solidly in the ranks of Italy’s finest wines.

Voerzio’s yields are not only recognized as the lowest in Barolo, they come in at levels far below what are considered to be highly desirable: Each vine of Voerzio’s produces approximately 750 grams of fruit—roughly half of what is deemed to ensure an exceptional output for wines of high caliber. Thus, the production levels realized by Voerzio’s seven Barolos are exceedingly low, averaging between 150 and 450 cases.

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