Roberto Voerzio : Rocche dell'Annunziata 2016

Tasting characteristics and advice for the Rocche dell'Annunziata 2016 from Roberto Voerzio

Tasting

Color

The wine displays a garnet-red hue characteristic of Nebbiolo, with amaranth highlights that underscore its youth.

Nose

The nose is complex and fragrant, expressing intense red-fruit aromas—particularly cherry and strawberry—alongside floral notes of rose and violet. Tertiary nuances of leather, tobacco, and dried herbs add further depth.

Palate

On the palate, the wine shows remarkable concentration while retaining refined elegance. The tannic structure is polished and perfectly integrated, with tannins that melt harmoniously into the whole. Lively acidity brings a vertical tension that balances the fruit’s richness. Red-fruit flavors linger, accompanied by spicy and subtly oaky notes. The finish stands out for its exceptional length and aromatic persistence.

Food and wine pairings

This Barolo 2016 pairs beautifully with grilled or roasted red meats, especially beef tenderloin or beef ribs. It also matches wonderfully with braised dishes such as brasato al Barolo, game meats like wild boar or venison, as well as herb-crusted lamb. Piedmont white truffle dishes, such as tagliatelle with butter and truffle, make for an outstanding pairing. Aged cheeses like Parmigiano-Reggiano aged over thirty-six months or mature Pecorino Toscano also create remarkable harmonies.

Serving and cellaring

It is recommended to serve this Barolo 2016 at a temperature between 16 and 18°C. Decanting for one to two hours before serving will allow the wine to open fully and reveal all of its aromatic complexity.

A Piedmont Barolo combining concentration and refinement

The estate

Founded in 1986 by Roberto Voerzio in the commune of La Morra, the estate has established itself as one of the essential references for modern Barolo. Starting with just two hectares inherited from the family vineyard, Roberto Voerzio gradually built an exceptional wine-growing heritage of around thirty-five hectares, including parcels in some of the most prestigious crus of Piedmont, such as Rocche dell'Annunziata, La Serra, Brunate, and Cerequio. Today, Roberto Voerzio runs the estate alongside his son Davide, carrying forward a radical winegrowing philosophy based on extremely low yields and meticulous viticulture. The estate is internationally recognized for its perfectionist approach, which has profoundly influenced an entire generation of Piedmontese winemakers.

The vineyard

The vineyards from which these Barolo wines are produced are located in the commune of La Morra, in the northwest of the Barolo appellation, with the exception of the Sarmassa cru situated in the commune of Barolo. La Morra is characterized by younger Tortonian soils, rich in sand and clay, which give the wines an elegant structure, silky tannins, and a particularly perfumed aromatic expression. The parcels are planted on hillsides with mainly east and southeast exposures, at altitudes ranging from two hundred thirty to four hundred meters. Planting density reaches eight thousand to eleven thousand vines per hectare—two to three times higher than regional standards. The vines, some of which are sixty to eighty years old, are farmed under strict organic practices without the use of synthetic chemical products.

The vintage

The 2016 vintage is considered one of the most remarkable of the decade for Piedmont. The year began with a cool, wet spring that slightly delayed the growing cycle, followed by a summer marked by moderate temperatures and exceptional sunshine. July, August, and September saw above-average temperatures without excessive heat, along with well-distributed rainfall that maintained optimal water balance. The harvest took place late, around five days after the ten-year average, extending into October. This extended ripening allowed Nebbiolo to reach ideal phenolic maturity while preserving striking freshness. The climatic conditions favored the expression of differences between terroirs, enabling each cru to fully reveal its identity.

Winemaking and aging

The grapes for the Barolo 2016 are fully destemmed, then vinified in temperature-controlled stainless-steel tanks with indigenous yeasts, without the addition of commercial yeasts. Alcoholic fermentation is accompanied by twice-daily pump-overs, the duration of which varies depending on the progress of the process. Maceration lasts between fifteen and thirty days depending on the crus. Malolactic fermentation takes place spontaneously in stainless-steel tanks. Aging then continues for around two years in a combination of large oak foudres and barrels, with only 20 to 30% new oak. The wine is then transferred to stainless-steel tanks for six months of stabilization before a minimum of six months of bottle aging. No fining or filtration is carried out before bottling.

Grape variety

100% Nebbiolo