Roberto Voerzio : La Serra 2015

Tasting characteristics and advice for La Serra 2015

Tasting

Color

The color displays a deep, intensely hued ruby tone, reflecting the fruit’s exceptional concentration.

Nose

Complex and pure, the nose reveals aromas of ripe red fruit (black cherries, plums) alongside notes of tobacco, licorice, leather, and spices. With aeration, hints of orange peel, terracotta, and minerality emerge, complemented by subtle floral touches of violets and rose petals. The result is an exotic, opulent bouquet of remarkable aromatic richness.

Palate

On the palate, this wine shows a masterful balance between concentrated power and elegant finesse. The tannins, refined and polished, give structure without ever dominating. The texture charms with its tenderness despite impressive concentration. The exceptionally long, persistent finish carries notes of cherry, tobacco, and minerality well beyond the tasting. A distinguished austerity defines this wine of astonishing richness and power.

Food and wine pairings

This Barolo La Serra 2015 pairs beautifully with traditional Piedmontese cuisine, notably brasato al Barolo. It also goes wonderfully with rich game meats such as venison, wild boar, or lamb. Mushroom-based dishes, risottos with Piedmont black truffles, as well as aged hard cheeses such as Parmigiano-Reggiano, make excellent gastronomic partners.

Serving and aging

La Serra 2015 is best served between 16 and 18°C. Decanting for 30 to 60 minutes allows the wine to open fully, particularly for younger bottles. This Barolo can be enjoyed now but will continue to evolve harmoniously until around 2045, or even beyond under optimal cellaring conditions.

A Barolo from Piedmont combining concentration and elegance, the signature of Roberto Voerzio

The estate

Founded in 1986 in La Morra, in the heart of the Langhe, the Roberto Voerzio estate has established itself as one of Piedmont’s benchmark producers. Roberto Voerzio, owner and principal decision-maker from the outset, revolutionized the Barolo approach with a philosophy based on extremely low yields and uncompromising selection. Gradually joined by his son Davide in production operations, the estate now farms around 35 hectares of vineyards in the greatest historic crus. A founding member of the “Barolo Boys,” Roberto Voerzio embodies viticulture of absolute rigor, where quality lies exclusively in this Italian vineyard.

The vineyard

The La Serra vineyard rises between 330 and 410 meters in altitude, with a south-southeast exposure maximizing sunshine. The soils, made up of limestone and magnesium-rich clay, give the wine its distinctive mineral character. Planted at very high density (8,000 vines per hectare), this vineyard has produced one of the estate’s most prestigious expressions since 1987. Radical vineyard management limits production to just 500 grams of grapes per vine—around 87.5% less than the regional average. This extreme approach, combined with natural farming without chemical inputs, multiple green harvests, and obsessive selection, makes it possible to obtain fruit of exceptional concentration and purity from this Barolo terroir.

The vintage

The year 2015 has gone down as a warm vintage in the annals of Piedmont. The growing cycle began early, with a mild spring encouraging regular flowering. Temperatures rose substantially from June, exceeding 40°C for several days in July and August. However, water reserves built up during the wetter 2013–2014 years prevented any critical water stress. Eight days of moderate rain in August, followed by a relatively normal September and a few autumn showers in October, ensured full, harmonious ripening of the nebbiolo. This warm yet never excessive vintage produced wines with ripe, refined tannins, approachable early while retaining serious aging potential.

Winemaking and aging

Winemaking for La Serra 2015 follows a minimalist approach that respects the terroir. No commercial yeasts are added, favoring spontaneous fermentations. Traditional extended macerations ensure maximum extraction of phenolic compounds. Aging takes place in French oak barrels, including a proportion of new oak, allowing the wine to build complexity while preserving the pure expression of fruit and terroir. The wine is neither filtered nor fined before bottling.

Grape variety

100% nebbiolo