Roberto Voerzio

Roberto Voerzio's dream? Reproducing the charm of the great French reds in the Langa. From an early age he was always in the fields helping his father with the grapes and peaches; having grown up and tasted Barolo, he understands that he wants to return to the fields, but not to sell the raw materials, but to make wine. He and his winemaker friends, until the eighties, were practically unknown to most people, but it was thanks to them that from the beginning of the nineties onwards, Barolo consecrated and consolidated its success throughout the world, so much so that Americans they nicknamed that group of young innovative producers the “Barolo Boys”. This new Barolo, more intense to the eye, replaces the explosion of tannins from the grape with those from the barrique and adds intense fruity aromas; even if it initially comes as a shock to most, once the initial skepticism has passed we begin to experiment first, then to produce. And the creator of all this is the barrique, the small French oak barrel that replaces the large chestnut and cherry barrels in the Barolo Boys cellars. In 1986, Voerzio inaugurated his cellar in La Morra, in the heart of the Langhe. Initially covering just 2 hectares, today the vineyard covers 20 hectares, thanks to the acquisition over the years of the most prestigious and historic crus. A production of incredible prestige that is born thanks to an obsessive dedication to the details of the vineyard, characterized by very low quantities, leaving few bunches per plant so that they have all the nourishment and space to grow in the best possible way. Everything is done naturally and without the use of any chemical products, to maintain all the characteristics that a wine is able to offer. In fact, it is advisable to drink them after at least five or six years of refinement in the bottle, as they are able to evolve over the course of even twenty or thirty years.