Roberto Voerzio

Roberto Voerzio established his winery in 1986 after inheriting five hectares of vines in La Morra from his father. The estate sits within one of Piedmont's most celebrated appellations, with some vineyard records traceable to 1350. Voerzio's formative inspiration came from Burgundy, where he observed the relationship between low yields, high vine density, and wine quality. That philosophy became the foundation of everything the estate does today.

• Founded 1986 in La Morra, Piedmont
• Inherited five hectares at founding; grown to 35 hectares over time
• Inspired by Burgundy's approach to density and yield control
• Vineyard history in some plots dates to 1350

Voerzio farms 35 hectares across La Morra and Barolo, with soils in certain plots featuring sand layers approximately 10 metres deep. The continental climate brings warm summers and the famous autumn fog (nebbia) that defines Nebbiolo's character in this zone. Planting density runs from 8,000 to 10,000 vines per hectare, far above the regional norm of 3,200, forcing root competition and concentrating flavour. All vines are covered with hail nets to protect crop integrity. Voerzio was among the first producers in the region to adopt green harvest, and the estate avoids all chemical fertilizers and herbicides, using natural amendments instead.

• High-density planting at 8,000,10,000 vines per hectare versus regional standard of 3,200
• All vines hail-netted to prevent crop mixing and loss
• No chemical fertilizers or herbicides; natural amendments only
• Pioneer of green harvest in the Langhe

All grapes are destemmed before fermentation, which proceeds without inoculation at 28,30°C. Pump-overs take place twice daily, at 6am and 6pm, ensuring consistent extraction during maceration. Aging follows in French oak for two years, with only 20% new barrels, preserving fruit rather than imposing oak character. The wine then moves to stainless steel for a further six months before bottling. Yield limits are strict throughout: 500g per plant for Barolo, 700g for other wines, and just 350g per plant for the RV 350 bottling.

• Fermentation at 28,30°C without inoculation; grapes fully destemmed
• Pump-overs twice daily at 6am and 6pm
• Two years in French oak (20% new), then six months in stainless steel before bottling
• RV 350 is the estate's most restricted bottling at 350g per plant

Voerzio draws fruit from several of Barolo's most respected single-vineyard sites. La Serra and Rocche dell'Annunziata are situated in La Morra, while Cerequio straddles La Morra and the Barolo commune. Fossati Case Nere and Sarmassa round out the portfolio of crus. Each site is vinified separately, allowing the distinct soil profiles and exposures of each vineyard to express themselves in bottle.

• La Serra: La Morra cru known for aromatic elegance
• Rocche dell'Annunziata: prime La Morra site with strong historical reputation
• Cerequio: prestigious cru straddling La Morra and Barolo communes
• Fossati Case Nere and Sarmassa complete the single-vineyard range

Despite farming 35 hectares, extreme yield restriction means Voerzio produces just 18,000 to 24,000 bottles of Barolo per vintage. The wines are classified as modernist in style: ripe and rich, with less angular tannin and less prominent oak than traditionally made Barolos. The combination of Burgundian vine density, rigorous green harvesting, and restrained new oak results in wines of concentration and clarity rather than rustic structure.

• 18,000,24,000 bottles of Barolo produced per vintage from approximately 30 acres
• Modernist style: ripe, rich, less tannic than traditional Barolo
• French oak use kept to 20% new to avoid over-extraction of oak character
• Grapes include Nebbiolo, Barbera, Dolcetto, and Langhe Nebbiolo