2. Overview Estate Owned by: Roberto Voerzio Wine Region: Piemonte Winemaker: Roberto Voerzio Total Acreage Under Vine: 22 Winery Production: 30,000 Bottles

3. Location Located in La Morra in the region of Piedmont. It is an area renowned for producing the most approachable, supple Barolos. La Morra is 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. 22 acres of vineyards. Six different plots – Sarmassa di Barolo, Pozzo dell’Anunziata, La Serra, Brunate, Cerequio, and Capalot (the oldest, boasting 50-year-old vines).

4. History In 1986 Roberto Voerzio decided to leave his family's wine business and strike out on his own. With the help of his wife, he undertook the slow and arduous task of purchasing and leasing some of the best vineyards for first growth Barolo. The estate began with just 5 acres, but years of patient and diligent negotiations were rewarded with the acquisition of some of the most prestigious and historic crus in La Morra

5. Production Production of Barolo, Dolcetto, Barbera, Nebbiolo and Merlot. Production is very limited and the winery makes less than 4,000 cases per vintage, which equals less than one bottle per vine. For some of his flagship wines Roberto Voerzio often harvests only a couple of grape clusters per vine. This extremely attentive approach to viticulture has earned Roberto Voerzio numerous accolades and his wines are considered authentic masterpieces, sought-after by collectors and wine lovers worldwide.

6. The Vineyard Roberto’s cultivation methods are simple: fertilization is carried out by hand to address the individual health of each plant, establishing a perfect equilibrium in the vineyard and allowing for uniform maturation of all vines. High-density planting, a trademark of Voerzio’s vineyard management, translates into extremely low yields. His Barbera vineyards are planted with up to 3,240 vines per acre. His Nebbiolo vineyards at 1,618 vines per acre.

7. The Vineyard For more than twenty years, the vineyards have been worked with the greatest respect for nature. Vines are pruned heavily in winter, leaving between 5 and 8 buds on each plant. The first thinning-out begins towards mid-July when more than 50% of the grapes are removed, leaving 5 clusters per plant. A second thinning-out is done around mid-August, when the size of each cluster is reduced by cutting off the bottom section and leaving only the fuller, more concentrated upper section. They obtain very low yields that vary between 1.1 lbs and 2.2 to 3.3 lbs per plant. Every year they harvest very healthy, ripe grapes rich in sugar, aromas and scents that are then transferred to the wine during fermentation.

8. Philosophy Voerzio’s viticultural philosophy is simple: work the vineyards with the utmost respect No chemical fertilizers, weed-killers, fungicides or other substances are utilized. Weeds between vineyard rows are removed manually and each individual vine is fertilized by hand using cow manure or humus, depending on the specific needs of the plant. A non-interventionalist philosophy is applied in the cellar as well where fermentation takes place naturally (without yeast inoculation) in stainless steel tanks. Nothing is added and the wines are not filtered.

9. The Wine No substances that can alter the characteristics of the wine are used in any of the various processes in the cellar. Alcoholic fermentation lasts from 10 to 30 days, and occurs spontaneously, without yeast inoculation. After malolactic fermentation in stainless steel tanks, all wines, except Dolcetto, are transferred to oak casks for a period of refining. No wines are filtered.

10. The Wine The Barolo, Barbera d'Alba Riserva Pozzo dell'Annunziata and Merlot should not be drunk before 5 - 6 years refining in the bottle, after which they will continue to evolve slowly over 20-30 years as long as they are kept in optimal conditions. Although Dolcetto d'Alba, Nebbiolo Langhe and Barbera d'Alba Cerreto are simple wines, they have the virtue of ageing extremely well in the medium term.

11. Barbera d'Alba Cerreto DOC 100% Barbera Aromas of dark-skinned fruits and spice, layered over earthy and mineral notes. On the palate the wine is full-bodied with soft tannins and vibrant acidity. Sour cherries, red berries and minerality follow through to the complex and A perfect match for roasted pork tenderloin, foie gras served on toasted baguettes, or balsamic grilled vegetables.

12. Barbera d`Alba Riserva Vigneto Pozzo dell`Annunziata DOC 100% Barbera Produced in minimal quantities - only 1,500 magnums are produced every vintage. Flavors of blackberry jam and ripe cherries followed by layers of chocolate, mocha, cassis, licorice, coffee liqueur and smoke. Intensely flavorful and full-bodied with silky, polished tannins, all of which leads to a long, rich finish. Outstanding when served with roast beef, truffle-laden dishes, and medium-aged cheeses.

13. Barolo Brunate DOCG 100% Nebbiolo The wine is aged in a combination of 1/3 new and 2/3 used French oak barriques for two years, and it is refined for one year in tank before being bottled. Aromas of super-ripe red currants, raspberries, and cedar beautifully integrated with mineral notes, mushrooms, mocha liqueur, smoke, eucalyptus, and pepper on the nose.

14. Barolo Cerequio DOCG 100% Nebbiolo Aromas of macerated cherries, plums, dried roses, minerals and spices surround a terrific concentration and depth. This Barolo is creamy and broad, racy and refined. The finish is long and elegant with fine-grained tannins. Recommended with rich fare, such as truffle scented dishes, roast beef, fillet mignon and medium-aged cheeses.

15. Barolo La Serra DOCG 100% Nebbiolo Notes of tobacco, blackberry, mocha and spices, with hints of dried fruits. Fat, super-ripe, rich and chewy in the mouth with liqueur-like red currant flavors complicated by minerals, cedar, leather and black spices. The finish is big, with polished tannins framing a solid and massive structure. Excellent with rich meat fare and aged cheeses.

16. Barolo Riserva Vecchie Viti dei Capalot e delle Brunate DOCG 100% Nebbiolo The selection of grapes is so strict that each plant produces only one bottle of wine. Layers of violets, oriental spices, raspberry jam, and licorice. Well structured and mouth-filling. A cult wine that is explosive and concentrated, yet poised, with ultra- fine tannins framing a luscious texture.

17. Barolo Rocche dell'Annunziata Torriglione DOCG 100% Nebbiolo The wine is matured for two years in a combination of new and used oak barrels, and refined for at least three years in the bottle before being released. Aromas of violets, small berries, red currants, spices, pepper, chocolate and tobacco. Medium-bodied and focused yet delicate with silky, fine-grained tannins framing a superb and creamy texture.

18. Barolo Sarmassa di Barolo DOCG 100% Nebbiolo After crushing, the must is macerated in contact with the skins for 10 days. The wine is aged in Allier barriques (1/3 new) for 26 months, followed by an additional 12 months in bottle. 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.

19. Dolcetto d'Alba Priavino DOC 100% Dolcetto The grapes are fermented in stainless steel tanks, and the wine is aged for five months in bottle. Round fruity aromas of cherry and blackberry followed by intriguing notes of mocha and leather. On the palate, it is soft and lush with an underlying complexity and concentration.

20. Langhe Nebbiolo DOC 100% Nebbiolo Very rich with excellent structure and an intense, elegant color. The complexity of Nebbiolo predominates while the oak contributes to its depth of flavor. Full- bodied with polished and velvety tannins and a long finish. Recommended with risotto, polenta with mushrooms or meat sauce, roasted meats and medium-aged cheeses.