Roberto Voerzio
Barbera d'Alba Il Cerreto 2023
Other years:
2022| Denomination | DOC Barbera d'Alba |
|---|---|
| Size | 0,75 l |
| Alcohol content | 14.0% by volume |
| Area | Piedmont (Italy) |
| Grape varieties | 100% Barbera |
| Aging | 12 months in tonneaux (30% new, 70% used) and 25 hl barrels, followed by 8 months in stainless steel |
| Other years | 2022 |
- Name and grape: Barbera d’Alba DOC, 100% Barbera, still red wine
- Vintage and format: 2023, 0.75 litre bottle, alcohol content 14% vol
- Vinification and maturation: stainless steel; 12 months in barrels, then 8 months in steel
- Aromas and colour: intense ruby red; blackberry and cherry jam, spicy and mineral notes
- Flavour and serving: full-bodied, soft tannins, lively acidity; serve at 15–16°C, decant for 1 hour
Description
What kind of wine it is
Barbera d’Alba Il Cerreto by Roberto Voerzio is a still red wine with controlled designation of origin from Piedmont, made from Barbera grapes vinified in steel and aged in barrels. In the glass, it displays an intense dark ruby red colour. The aromatic profile is well defined by notes of blackberry and cherry jam, spicy accents and a distinct mineral trace. On the palate, it reveals a full and smooth structure, supported by soft tannins and a lively acidity that gives energy to the sip, finishing with an elegant, complex and highly persistent aftertaste.
Where it comes from
This red is born in La Morra, in the heart of the Piedmontese Langhe and the Barbera d’Alba area. The Cerreto vineyards benefit from a west-east exposure that encourages consistent and even ripening. The high planting density, combined with a very low yield per plant, ensures remarkable aromatic concentration and perfect varietal definition. These precise agronomic choices give the wine a clear mineral profile, able to elegantly balance the richness of ripe fruit.
How it is produced
The grapes are harvested by the end of September and ferment in stainless steel tanks through the action of indigenous yeasts. Ageing continues for twelve months in barrels, partly new, to build deep structural complexity without masking the natural qualities of the grape variety. The wine then rests for a further eight months in steel to refine freshness and overall balance. Ideal if decanted, it pairs excellently with dishes based on beef, pork and flavourful mature cheeses.
History and Curiosities
Famous for its Barolo, the Roberto Voerzio winery enhances the Langhe with the Barbera d’Alba DOC Il Cerreto. This label highlights a historic grape variety by excluding fertilisers and herbicides. Fermentation with indigenous yeasts preserves its identity. The high density (8,000 vines per hectare) and a maximum yield of one kilo per plant ensure great concentration. From grapes exposed east-west, 12,000 bottles of profound complexity are produced annually.
Tasting notes
Perfume
Color
Taste
Serve at:
16 - 18 °C
Longevity:
10 - 15 years
Decanting time:
1 hour
- Start up year: 1986
- Bottles produced: 60.000
- Hectares: 21
It was been lead by our Family from the beginning. All works in vineyard and winery are conducted in according to our experience. limited and to be able to taste a bottle of his wine is really a rare thing, a privilege for very few.
From over twenty years our vineards processed to respect of the nature. After each harvest it is carried out fertilization with cow manure or humus to the needs of each plant, looks the coulor of leaf and intesity of fourcefulness. Are not used the chimical fertilizers, herbeceds, anti-mold that interfiering to cycle. Read more
| Name | Voerzio Barbera d'Alba Il Cerreto 2023 |
|---|---|
| Type | Red still |
| Denomination | Barbera d'Alba DOC |
| Vintage | 2023 |
| Size | 0,75 l |
| Alcohol content | 14.0% by volume |
| Grape varieties | 100% Barbera |
| Country | Italy |
| Region | Piedmont |
| Vendor | Roberto Voerzio |
| Story | History and Curiosities Famous for its Barolo, the Roberto Voerzio winery enhances the Langhe with the Barbera d’Alba DOC Il Cerreto. This label highlights a historic grape variety by excluding fertilisers and herbicides. Fermentation with indigenous yeasts preserves its identity. The high density (8,000 vines per hectare) and a maximum yield of one kilo per plant ensure great concentration. From grapes exposed east-west, 12,000 bottles of profound complexity are produced annually. |
| Origin | La Morra (CN) |
| Climate | Exposure: west-east. |
| Plants per hectare | 8000 plants per hectare |
| Yield per hectare | 6.400–8.000 kg per ettaro |
| Harvest | Mid to late September |
| Production technique | Fermentation in stainless steel; ageing for 12 months in tonneaux and 25 hl barrels, followed by 8 months in stainless steel |
| Wine making | Fermentation in stainless steel; ageing for 12 months in tonneaux (30% new, 70% used) and 25 hl barrels, followed by 8 months in stainless steel. |
| Aging | 12 months in tonneaux (30% new, 70% used) and 25 hl barrels, followed by 8 months in stainless steel |
| Year production | 12000 bottles |
| Allergens | Contains sulphites |