Description
About Roberto Voerzio (by Decanter)
Our style isn’t traditional – though we’ve preserved the best elements of tradition – nor is it modern. The modern approach often includes horizontal roto-fermenters, short 5–8 day macerations, and 100% new barriques, which we’ve never used. Ours is a style all its own.
Born to Barolo: The unshakeable vision of Roberto Voerzio
He rejected modern trends, challenged family tradition, and built a winery that honours the past while pushing Barolo into the future. Roberto Voerzio’s 40-year journey reflects a steadfast belief in low yields, high-density planting, and the silent power of vineyard history.
Q: Tell us about the vineyards you own and the vineyards you buy fruit from.
RV: Today, we farm about 35 hectares, 25 of which we own. Our Barolo Grand Crus include La Serra, Brunate, Cerequio, Rocche dell’Annunziata, Torriglione, Fossati, Case Nere and Sarmassa (in the Barolo commune), totalling around 15 hectares. We also produce two special Barolos: one labeled simply as Barolo del Comune di La Morra, made from Cerequio, La Serra, Fossati and Case Nere; and another called RV350, produced only in select vintages.
The 2019 vintage, now available, was made from Rocche dell’Annunziata and Case Nere. Its unique feature is that we harvest just 300 grams per vine – only 3 clusters instead of the usual 4 or 5.
Q: Describe your winemaking style, from harvesting grapes to fermentation techniques and ageing regimens, and how this approach influences the final character of your wines.
RV: It’s the sum of many specific choices and processes that makes our wines unique – for their purity, elegance, finesse, richness, persistence and harmony. You’ll never taste oak, bitterness, or excessive alcohol in our wines. Every vintage tells a different story, shaped by the weather: a hot summer followed by a dry autumn leads to more powerful wines; but even so-called “lesser” years still yield excellent results.