Wine Spectator 97 points - The 2004 Barolo La Serra reveals a generous personality in its dark red fruit with notable depth and richness that carries through to the persistent, sweet finish. With air, floral notes develop to round out this particularly multi-dimensional, full-bodied and beautiful La Serra. 2004 is a great vintage for this wine, which can sometimes be austere. Anticipated maturity: 2009-2022.
"Offers aromas of blackberry, licorice and tar. Intense and full-bodied, with a wonderful concentration of fruit, super-silky tannins and a complex finish of pure fruit and Indian spices. Superb for the vintage. Best after 2012." - WS 97
"Good saturated full red. Lovely perfumed nose offers redcurrant and rose petal. Dense, sweet and nicely delineated, offering lovely energy without any impression of weight. This has a floral character I don't find in the estate's 2003s. Finishes long and impressively pure, with firm but fine tannins and vibrant fruits and flowers. Structured to evolve slowly in bottle." - ST 92
This is an Italian cult winery at its finest. Some particulars of the Voerzio winery are low production and very little wine for our, or any, market and high high scores with all wine publications and journalists. He’s a modernist to the extent that he fashions his wine away from the traditional tannic Barolo style. The wines are not over-extracted and oaky. There is an eager market for Barolo, and good Barolos are never inexpensive, so unsurprisingly Voerzio’s top wines are trophy items. La Serra is the most concentrated and richest of Roberto Voerzio’s Barolos.
|Our winery was established in 1986 in La Morra, a town in the heart of the Langhe that has always been renowned for the greatness of its vineyards, some of which were mentioned in town records going back as far as 1250.
We began with 2 hectares, and over the years have managed to acquire the most prestigious, historic crus for the production of Barolo, such as La Serra, Brunate, Cerequio, Sarmassa, Rocche dell’Annunziata and Fossati, and excellent vineyards for Dolcetto, Barbera, Nebbiolo and Merlot.
We then decided to increase the number of vines in the new vineyards, and in some of the old ones, to 6000/8000 per hectare and reduce yield for the most prestigious wines to 500/700 grams per plant. The clusters we leave on our vines are exclusively responsible for the quality of our wine.
We have always worked in the traditional way in the cellar, with total simplicity at every stage from vinification to bottling, with no interference, letting the diversity of each terroir emerge and giving each vineyard the chance to make its own wine.
Our production is limited: with just over 20 hectares we produce between 40,000 to 60,000 bottles, depending on the harvest.