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.

GAJA, Barbaresco DOCG 2018 Fruit is sourced from no less than 14 vineyards situated in the municipality of Barbaresco from vines averaging 40 years. The parcels from each single vineyard undergo fermentation, maceration and ageing in oak for 12 months before being artfully blended and further aged in oak for another 12 months. Each parcel brings its unique character to the wine, highlighting the features of the different terroirs, creating a complex, elegant, balanced wine. The nose displays fruits, flowers, delicate spices, and mineral notes with a dense yet filigreed palate structure and a lingering finish with refined tannins.

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