# Barolo Riserva 10 Anni La Serra (2015)

- **Producer:** Agriviticola Voerzio Martini
- **Colour:** red
- **Type:** still
- **Grapes:** Nebbiolo
- **Region:** Piemonte, Italy
- **Style:** Classic
- **Alcohol:** 14.5%
- **Average price:** €62
- **Contains sulphites:** Yes
- **When to drink:** Now or Later
- **Serving temperature:** 18–20 °C
- **Aromas & flavours:** strawberry, blackberry, cherry, rose, violet, orange, vanilla, tar, tobacco, leather, mushroom

## About this wine

Agriviticola Voerzio Martini is located in La Morra, within the core of the Barolo DOCG region in Piedmont, Italy. The estate represents a historical continuation of the Gianni Voerzio winery, transformed when twin siblings Mirko and Federica Martini joined forces with Gianni Voerzio in 2015. The La Serra single vineyard sits at 430 meters elevation with a south-west exposure and Sant'Agata Fossil Marls soil composed of clay, fine sand, and calcareous components. The 'Riserva 10 Anni' represents an extended cellar release, held back at the estate to reach optimal tertiary complexity before commercial availability.

## Interesting facts

- The 10 Anni Riserva edition is held back in the producer's cellar for a full decade before commercial release.
- Post-fermentation processing is carried out under nitrogen gas to protect against oxidation and keep sulfite levels exceptionally low.
- Vineyard vines were planted in 1971 at an altitude of 430 meters in the La Serra Cru of La Morra.

## Food pairing

Barolo Riserva's high tannin structure, elevated acidity, and full body require rich, fatty meats, earthy flavors, and aged cheeses. Protein and fat bind with the firm Nebbiolo tannins to soften astringency, while earthy truffles and game complement the complex tertiary profile.

## Wine making process

Grapes are harvested manually from vines planted in 1971, following rigorous green harvesting to control yields. Fermentation occurs with an emerged cap in stainless steel tanks for 14 to 20 days. All post-fermentation operations up through bottling are conducted under nitrogen gas protection to safeguard delicate colorants and primary aromas, significantly reducing total required sulfites. The wine is aged in 500-liter French oak tonneaux for 24 to 30 months, transferred to 25 HL French oak casks for 6 months, and then aged in bottle for ten years prior to release.