Roberto Voerzio : Fossati 2015

Characteristics and tasting advice for the Fossati 2015 from Roberto Voerzio

Tasting

Appearance

The wine shows a deep, bright ruby-red hue.

Nose

The nose reveals great aromatic complexity with notes of black cherries, red plums and blood orange. Aromas of menthol, licorice and dried flowers intertwine with tertiary nuances suggesting leather, earth and sweet spices. Mineral touches of crushed slate complete this sophisticated bouquet.

Palate

On the palate, this wine impresses with its remarkable concentration and its perfect balance between power and elegance. The tannins are fine and refined, coating the palate with a silky texture. The structure is imposing yet never heavy, carried by a lively freshness and intense flavors of red and black fruit. The finish is exceptionally long and expressive, leaving an impression of depth and complexity.

Food and wine pairings

This Barolo 2015 pairs beautifully with traditional Piedmontese cuisine, especially game dishes, mushroom preparations and truffle-based dishes. It also goes perfectly with braised meats such as beef or venison, as well as aged hard cheeses. A porcini risotto or truffle pasta also make excellent matches.

Serving and cellaring

This Barolo 2015 can be enjoyed now but will gain in complexity over time. It is recommended to decant it a few hours before serving to allow it to fully open up. Ideally serve between 16 and 18°C. This wine can be cellared until around 2045 under optimal cellar conditions.

An iconic Barolo from Piedmont, sun-drenched and concentrated

The estate

Founded in 1986 by Roberto Voerzio, this family estate in Piedmont has established itself as a legendary benchmark of the Barolo appellation. Born in 1952 in La Morra, Roberto Voerzio began with just two hectares before patiently building an exceptional vineyard patrimony of 35 hectares, 25 of which are estate-owned. Now assisted by his son Davide Voerzio, he upholds a radical philosophy based on extremely low yields and natural viticulture. This Italian estate owns plots in La Morra’s most prestigious crus, notably Brunate, Cerequio and Rocche dell'Annunziata. Roberto Voerzio is internationally recognized for his uncompromising approach to quality, producing wines of remarkable concentration and elegance.

The vineyard

This Barolo is made from vines located exclusively in La Morra and its immediate surroundings, one of the oldest and most prestigious villages in the Piedmont region. The plots benefit from varied exposures and soils composed of limestone, clay and basalt, at altitudes between 300 and 350 meters. The vineyard stands out for an exceptionally high planting density, reaching 8,000 to 10,000 vines per hectare—more than double the regional average. The vines, some of which are over a century old, are farmed according to the principles of natural agriculture, without chemical fertilizers or herbicides.

The vintage

The 2015 vintage in Barolo was marked by a snowy winter and a rainy spring, building up significant water reserves in the soils. Flowering occurred in mid-May, about ten days early. The summer proved particularly hot, especially in July, ranking among the hottest ever recorded. These high temperatures encouraged sugar concentration and advanced ripening. Fortunately, the water reserves accumulated in spring allowed the vines to maintain their vigor without water stress. The dry, sunny autumn provided ideal conditions to complete ripening. Hailstorms in early August nevertheless caused localized losses in certain plots. Harvest took place between late September and early October, revealing grapes of exceptional health and concentration.

Vinification and aging

The grapes for the Barolo 2015 are harvested by hand with rigorous selection, each vine being examined individually. After full destemming, fermentation occurs spontaneously thanks to indigenous yeasts in temperature-controlled stainless-steel tanks, at temperatures between 28 and 30°C. Maceration lasts between 15 and 30 days depending on the plots. Malolactic fermentation takes place naturally in stainless-steel tanks, without inoculation. The wine is then aged for two years in French oak barrels and 450- to 500-liter casks, with less than 30% new wood to preserve the expression of the fruit. After oak aging, the wine rests for six to eight months in stainless-steel tanks before bottling, carried out without filtration or fining. An additional period of six to eight months in bottle precedes release.

Grape variety

100% Nebbiolo