Barolo Brunate by Roberto Voerzio

Tipology: Red Wine

First Harvest: 1988

Density of implant: 4000 - 6000 plant/ha

Yield to plant: 500 gr.

Exposure: est - sud-est

Variety: 100% Nebbiolo

Harvesting: end September - early October

Bottles produced: 3000/3500

Fermenation: steel

Service temperature: 15°C - 16°C

Video - Wine Tour at Roberto Voerzio

About Us

The winery was founded in 1986 in La Morra, a village in the heart of the Langhe, always known for its vineyards, some of which were mentioned in the municipalities books since 1350.

What happens in Vineyards

What happens in Winery

In all the adjustments to the cellar it is not used any substance that can change the characteristics of wine (increased color , texture , perfume, tannin etc. ) . The alcoholic fermentation lasts 10 to 30 days and occurs spontaneously without yeasts .

No wine is filtered . It’s not time that makes him great , but time brings out the large initial quality . For this we say that our Barolo , Barbera d’Alba reserve Pozzo dell’Annunziata and Merlot should be drunk not before 5-6 years of aging in the bottle and then evolve slowly over 20-30 years as long as they kept in optimal conditions .

At the end of malolactic fermentation in stainless steel, all wines , except Dolcetto , they are racked in wood for the period of aging . The content of sulfites is bottling less than 50% of the amount permitted by law : this is the only foreign substance present in the grape production .

Dolcetto d’Alba , Langhe Nebbiolo and Barbera d’ Alba Cerreto , although simpler wines , have a good attitude to the aging medium durate. In 25 years we had a lot of satisfaction : surely the most important one to be able to enter the hearts of many fans of the greatest red wines in the world .

Website : Roberto Voerzio.