Roberto Voerzio Cerequio Barolo The south/southeast-facing vineyard of Cerequioone of the most prestigious Crus in the commune of La Morra if not all of Barolosits at 270-320m asl. The older vines are pruned for low yields with an aggressive green harvest followed by trimming the bunches to about 500g of fruit per plant. The fruit is harvested by hand (in late September, early October) and fermented on indigenous yeasts in stainless steel tanks. The wine is then aged for two years in older French oak barrels and 20 hectolitre botti followed by an additional eight months in tank. It spends further eight months in bottle before release.

The fruit for this Barolo from Roberto Voerzio is sourced from the prestigious Brunate vineyard. The wine spends two years in used barriques and 15 hectolitre casks, eight months in steel, eight months in bottle. Similar to the La Serra (which neighbours this cru), the Brunate is classically powerful and tannic, showing darker fruit aromatics alongside classic Barolo characters of tar and roses.

The fruit for this Barolo from Roberto Voerzio is sourced from the La Serra vineyard. The wine spends two years in used barriques and 15 hectolitre casks, eight months in steel, eight months in bottle. Similar to the Brunate (which neighbours this cru), the La Serra is classically powerful and tannic, showing darker fruit aromatics alongside classic Barolo characters of tar and roses.