Roberto Voerzio's reputation as a wine producer is well established, as one of the stars of Piedmont and more specifically Barolo. Founded in 1987, the estate is now 53Ha in size which he runs with his son, Davide.
Incredible attention to detail in the vineyard to ensure healthy fruit and ultra-low yields are key to his approach. His vinification methods for Barolos are careful with fermentations using only wild yeasts, very gentle and long extractions, and elevage using french oak (30% new) in both large botti casks and barrique formats.
This Dolcetto is from a blend of three parcels from within the La Morra commune. Fermentation involves no oak, only stainless steel - followed by a further 10 months elevage in stainless steel.
An intense purple colour in the glass the nose reveals velvety cherry and dark chocolate notes. The palette is soft, round, medium bodied - yet with concentration and complexity.
It's a more serious interpretation of the Dolcetto grape undoubtedly, with some mid-term ageing possibilities, or enjoy now.
Pair with antipasti, pizza, tomato based pasta dishes.