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Alberto Voerzio – Barolo La Serra – 2016

Among the Cru of La Morra, La Serra has a leading role thanks to the brilliant south-eastern exposure of its slope in the same way as its neighbour Cerequio, famous for the great freshness and elegance of its wines. It was on these sandy soils that Alberto’s story began, buying the first portion of land (1.16 Ha) where he decided to get involved by producing his first label of Barolo. Following his style, two thinnings per bunch are carried out, producing no more than 500/700 grams, the grapes are then vinified in steel where both fermentations are spontaneous and last 12/15 days. Manual pumping over and racking take place before ageing, which takes place in barriques (used) for 24 months followed by 8 months in steel before bottling. A symbolic bottle for him, with strong fruity aromas with balsamic touches in which so much harmony is manifested in the silky tannins and a finish of enveloping finesse.

  • Producer: Voerzio Alberto
  • Name: Barolo La Serra
  • Grape Variety: 100% Nebbiolo
  • Vintage: 2016
  • Alcohol Content: 14,5%
  • Bottle Size: 750ml
  • Production: 2300 bottles

Productive: spontaneous alcoholic and malolactic fermentation for 12/15 days, ageing for 24 months in barriques followed by 8 months in steel and a few months in the bottle.

Wine naturally contains solphites


Out of stock


A surname, a guarantee. Alberto Voerzio’s story has matured over the years in the village of La Morra, one of the areas in which Barolo is produced, thanks to his interest in the art of wine-making, following in the footsteps of his legendary cousin Roberto. After his studies in Alba and various experiences in Burgundy and Bordeaux, in 2002 he had the opportunity to buy and replant a Nebbiolo vineyard in the cru of La Serra, starting his business which saw its first production in 2006 with only 399 bottles of Barolo. Today he owns 4 hectares divided between various parcels where the vineyards are 10/40 years old for a quantity of 20000 bottles per year. He is very serious about his style, following the vines in their vegetative cycle, preserving the taste of tradition combined with a very genuine respect for the environment using biodynamic methods, even if not certified. Each vine has a yield of 1 kg or less per bunch which, together with incessant work in the cellar with spontaneous vinification and the use of used barrels, guarantees levels of absolute quality, so much so that it is now a sought-after producer for connoisseurs. “Little but precious” would be the perfect slogan.

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