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Roberto Voerzio Barolo Sarmassa (1.5 Liter Magnum) 2004

Nebbiolo from Barolo, Piedmont, Italy
  • WS95
14.5% ABV
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14.5% ABV

Winemaker Notes

Sarmassa is a powerful wine that offers terrific aromas of spice, tobacco and mocha wrapped around multiple layers of currant, earth and oak. The finish is long, intricate and framed by firm yet velvety tannins. This wine is only produced in magnum bottles and is ideal for long aging. Another gem from Roberto Voerzio.

Critical Acclaim

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WS 95
Wine Spectator
Wonderful aromas of strawberry, orange peel and fresh flowers. Full-bodied, with a solid, dense core of fruit, but comes across balanced and refined. Supersilky and seductive. Very, very long and balanced.
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Roberto Voerzio

Roberto Voerzio

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Roberto Voerzio, Barolo, Piedmont, Italy
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Roberto Voerzio 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.

They began with 2 hectares (5 acres), 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.

Roberto Voerzio has 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. The production is limited: with just over 20 hectares, they produce between 40,000 to 60,000 bottles, depending on the harvest.

The center of the production of the world’s most exclusive and age-worthy red wines made from Nebbiolo, the Barolo region includes five core townships: La Morra, Monforte d’Alba, Serralunga d’Alba, Castiglione Falletto and the Barolo village itself, as well as a few outlying villages. The landscape of Barolo, characterized by prominent and castle-topped hilltops, is one full of history and romance of the Nebbiolo grape. Its wines, with the signature “tar and roses” aromas, have a deceptively light garnet color but full presence on the palate and plenty of tannins and acidity. In a well-made Barolo, one can expect to find complexity and good evolution with notes of, for example, strawberry, cherry, plum, leather, truffle, anise, fresh and dried herbs, tobacco and violets.

There are two predominant soil types here, which distinguish Barolo from the lesser surrounding areas. Compact and fertile Tortonian sandy marls define the vineyards farthest west and at higher elevations. Typically the Barolo wines coming from this side, from La Morra and Barolo, can be approachable relatively early on in their evolution and represent the “feminine” side of Barolo, often closer in style to Barbaresco with elegant perfume and fresh fruit.

On the eastern side of the region, Helvetian soils of compressed sandstone and chalks are less fertile, producing wines with intense body, power and structured tannins. This more “masculine” style comes from Monforte d’Alba and Serralunga d’Alba. The township of Castiglione Falletto covers a spine with both soils types.

The best Barolo wines need 10-15 years before they are ready to drink, and can further age for several decades.

Nebbiolo

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Responsible for some of the most elegant and age-worthy wines in the world, Nebbiolo is the star variety of northern Italy’s Piedmont region. Grown throughout the area as well as in neighboring Valle d’Aosta and Valtellina, it is at its best in the Piedmontese villages of Barolo and Barbaresco. Nebbiolo is a finicky grape, and needs a very particular soil type in order to thrive. Outside of Italy, it often fails to show the captivating aromas for which it is so beloved, but some success has been achieved in parts of California.

In the Glass

Nebbiolo is an elegant variety with mouthwatering acidity and a compelling perfume of rose petals, violets, fresh tar, licorice, clay, and dried cherries. Light in color and body, Nebbiolo is a more powerful wine than one might expect, and its firm tannins typically need time to mellow. With age, it develops a velvety texture and a stunningly complex bouquet.

Perfect Pairings

Nebbiolo’s love affair with food starts in Piedmont, which is home to the Slow Food movement and some of Italy’s best produce. The region is famous for its white truffles and wild boar ragu, both of which make for excellent pairings with Nebbiolo.

Sommelier Secret

If you can’t afford to drink Barolo and Barbaresco every night, try the more wallet-friendly, earlier-drinking Langhe Nebbiolo or Nebbiolo d'Alba. Also search out the fine offerings of the nearby Roero region. North of the Langhe and Roero, find earthy and rustic versions of the variety (known here as “Spanna”) in Ghemme and Gattinara.

DOB134644_2004 Item# 134644