La Serra Barolo 2019 Alberto Voerzio

Barolo La Serra by Voerzio is a magnificent red wine produced by Alberto Voerzio in La Morra, and obtained from 100% Nebbiolo grapes harvested manually. After a maceration of approximately two weeks, the wine ages for two years in barrels, 25% of which are new. Barolo La Serra is a spectacle on the nose with hints of woody and dark spices, evolved floral and red fruit notes, then hazelnuts and pine nuts, it is balsamic and mineral. In the mouth it is refined, soft and with very elegant tannins. Long finish that calls for a persistent cheese like Castelmagno, for a magical combination.

Producer: Alberto Voerzio

The Serra Barolo

️ La Morra, Langhe, Italy

Alberto Voerzio

2019

Nebbiolo

️  14.5%

Red wine

The grapes are harvested manually, macerated for a few days with spontaneous fermentation using native yeasts, then aged for 2 years in wood, of which 25% is new.

Red fruits and hints of violet, mineral and spicy, balsamic with woody notes

Elegant and soft, the tannin is velvety and the body is in great balance, the finish is long

Serving temperature 18°-20°

Castelmagno

Chic

*This bottle can be purchased without additional costs only in combination with other bottles from the same selection . Otherwise, the shipping costs expected for each individual country will be added, until the free port is reached.

See all products of La Selezione Tre Archi

La Morra, Langhe

The company of Alberto Voerzio, a young winemaker from La Morra, has 4 hectares, of which 1.16 hectares in the “La Serra” cru.
while the remaining vineyards are located in the municipality of La Morra, all aged between 10 and 40 years.

Alberto personally manages the vineyard with great care and dedication, always paying close attention to every phase and every manifestation of the vine, preserving the taste of tradition and the respect for
territory.

The maturation process occurs through planned and targeted thinning to obtain
products with high quality standards. The fermentation of wines is spontaneous without the addition of yeasts or enzymes
or activating; the subsequent phases of the process are carried out through storage and decanting. The wines are not filtered,
but cleaned by natural sedimentation.

For more or less long refinement, we rely solely on barriques, appropriately proportioning the type, vintage and toasting of the wood. During fermentation, 2 manual pumpovers are carried out in the morning and in the evening and the temperatures are controlled. Once the alcoholic fermentation is complete, 2 rackings are made to clean the wine and the cellar is heated to favor the start of the malolactic fermentation (also spontaneous).

Once this last fermentation is completed, another 3 decantings are made to remove any residual grounds, and the refinement phase begins. Barolo has an aging period of 24 months with 25% new barriques and 75% used barriques while Langhe Nebbiolo ages 12 months in used barriques and then the wine is left to settle spontaneously at around 4°C for around 15 days then it is decanted 2 more times.

Towards the end of August, beginning of September the wine is bottled, all wines are unfiltered. Pruning
it is done manually, leaving 2 buds on the spur and 5-6 buds on the fruiting head.

The summer management of the vineyards is done entirely by hand, during this period 2 manual thinnings are carried out which allow for a production of approximately 500-700 grams per plant for Barolo and 800-1000 grams for Langhe Nebbiolo.

No herbicides are used in the management of the vineyard and weeds are cut. The harvest generally begins in the last ten days of September and is also done manually.