Roberto Voerzio Cerequio Barolo

The south/southeast-facing vineyard of Cerequio—one of the most prestigious Crus in the commune of La Morra if not all of Barolo—sits at 270-320m asl. The older vines are pruned for low yields with an aggressive green harvest followed by trimming the bunches to about 500g of fruit per plant. The fruit is harvested by hand (in late September, early October) and fermented on indigenous yeasts in stainless steel tanks. The wine is then aged for two years in older French oak barrels and 20 hectolitre botti followed by an additional eight months in tank. It spends further eight months in bottle before release.