# Barolo del Comune di La Morra (2019)

- **Producer:** Azienda Agricola Roberto Voerzio
- **Colour:** red
- **Type:** still
- **Grapes:** Nebbiolo
- **Region:** Piedmont, Italy
- **Style:** Classic
- **Alcohol:** 14.0%
- **Average price:** €107
- **Contains sulphites:** Yes
- **When to drink:** Later
- **Serving temperature:** 16–18 °C
- **Aromas & flavours:** rose, red plum, black plum, black cherry, red cherry, violet, cloves, vanilla, cedar, charred wood, smoke, tobacco, dried fruit, earth, leather, forest floor

## About this wine

The Barolo del Comune di La Morra from Azienda Agricola Roberto Voerzio is a 100% Nebbiolo wine from the La Morra commune in Piedmont, Italy. Founded in 1986, Roberto Voerzio's estate is built on a philosophy of extreme quality achieved through exceptionally low vineyard yields. This particular Barolo is considered an introduction to Voerzio's style, highlighting the elegant and floral characteristics often associated with the La Morra terroir. Since 2018, the wine has been produced using grapes exclusively from Grand Cru plots. The 2019 vintage is recognized for its elegance and floral notes, presented with a structured profile.

## Interesting facts

- Voerzio harvests approximately 1 kg of grapes per vine.
- Minimal sulfites are used, often less than 50% of the legal limit.
- The wine is not filtered before bottling.
- In 2018, this Barolo began exclusively using Grand Cru plots.

## Food pairing

The wine's firm tannins and medium-plus body are well-suited to complement the richness of proteins and fats found in braised meats and stews. The wine's inherent structure can stand up to robust flavors, while its potential for floral and earthy notes can echo or contrast beautifully with ingredients like mushrooms and herbs.

## Wine making process

The winemaking process for this Barolo begins with meticulous vineyard management, focusing on extremely low yields, often around 1 kg per vine, achieved through rigorous selection and thinning. Grapes are fermented spontaneously with natural yeasts for 10 to 30 days, followed by malolactic fermentation in steel tanks. The wine is then aged for 12 months in tonneaux or for two years in a mix of large and small French oak barrels. Minimal sulfites are used, typically less than 50% of the legal limit, and the wine is bottled without filtration.