Voerzio Barolo Cerequio 2018

Voerzio Barolo Cerequio 2018 is a polished, single-vineyard Barolo from one of La Morra’s most prized crus, crafted by the meticulous hands of Roberto Voerzio. This is Nebbiolo in a refined, modern Barolo style: intensely concentrated yet supremely elegant, with a haunting aromatic complexity. Sourced exclusively from the Cerequio vineyard, long celebrated as a ‘grand cru’ site of Barolo, this wine showcases the finesse and depth that have made Voerzio a benchmark name in Piedmont.

Tasting Notes
In the glass, the 2018 Cerequio shows a luminous garnet core with the classic brick-orange rim that hints at Nebbiolo’s noble evolution. The nose is immediately captivating: rose petals, violet and dried cherry intertwine with notes of blood orange, licorice, sweet spices, cedar, and a subtle hint of tar and truffle, all layered over a fine mineral backbone. On the palate, the wine is both silken and structured, with Voerzio’s hallmark concentration coming through in dense yet finely etched flavors of red cherry, raspberry, pomegranate, and plum. Savory undertones of tobacco leaf, leather, forest floor and a touch of balsamic complexity emerge with air. The tannins are firm but ultra-fine, giving great grip without harshness, while the acidity is vibrant and mouth-watering, stretching the finish long and precise. 2018 is a more approachable, classically styled vintage, already enjoyable with decanting, yet this Barolo has the balance and structure to develop beautifully for 15–20 years or more in a proper cellar.

Production
Cerequio is one of Barolo’s most storied vineyards, an amphitheater-like cru in La Morra with calcareous marl soils, excellent drainage and a warm, protected exposition that consistently yields Nebbiolo of great perfume and refinement. Roberto Voerzio farms with extremely low yields through rigorous green harvesting, retaining only a few bunches per vine to achieve maximum concentration and purity of fruit. Grapes are harvested by hand at optimal ripeness, with meticulous sorting in the vineyard and cellar. Fermentation typically takes place in temperature-controlled vats, with gentle extraction to preserve elegance and aromatic detail. The wine is then aged in a mix of French oak barriques and larger casks, allowing the tannins to polish and the complex bouquet to evolve, before further bottle rest prior to release to ensure approaching drinkability on arrival.

Food & Serving
Voerzio Barolo Cerequio 2018 is an outstanding partner to refined, savory dishes such as braised veal shank (ossobuco), slow-cooked lamb shoulder, beef short ribs, or roast game birds. It also shines alongside classic Piedmontese cuisine like tajarin with white truffle, mushroom risotto, or aged hard cheeses such as Parmigiano Reggiano and mature Pecorino. Serve at 16–18°C for optimal expression of aromatics and texture. In its youth, decant for 1.5–3 hours to allow the bouquet to fully open and the tannins to soften; older bottles can be decanted more gently, or simply opened in advance to evolve slowly in the glass.

Producer
Roberto Voerzio is widely regarded as one of Barolo’s modern masters, known for his obsessive attention to detail, tiny yields, and unwavering pursuit of purity and concentration. Since establishing his estate in La Morra in the 1980s, he has crafted some of the region’s most sought-after Barolos, helping to redefine the image of Piedmont on the world stage. Voerzio’s holdings include several of Barolo’s top crus—such as Cerequio, Brunate and La Serra—each vinified and bottled separately to highlight its unique character. His relentless vineyard work, careful use of oak, and consistent critical acclaim have secured the estate’s status as a benchmark producer, with wines that combine intensity and precision while remaining unmistakably true to their terroir.

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