Voerzio Barolo Rocche dell'Annunziata 2018

Voerzio Barolo Rocche dell'Annunziata 2018 is a benchmark Nebbiolo from one of La Morra’s most revered crus, crafted by the meticulous hands of Roberto Voerzio. This is a Barolo that combines depth, power and precision, sitting a half-step above many peers in both complexity and ageing potential. Compared to Voerzio’s Cerequio, Rocche dell’Annunziata is more fruit-forward, denser and fuller, with a slightly less “delicate” profile but greater structure and maturity in its tannins, thanks in part to older vines planted lower on the slope.

Tasting Notes
In the glass, the 2018 Rocche dell’Annunziata shows a luminous garnet core with brick-tinged edges, typical of top Nebbiolo, yet with a notable intensity and concentration of color. The nose is highly expressive and layered: ripe red cherry, wild strawberry and raspberry are wrapped in notes of rose petal, dried violet, sweet spices, and a subtle hint of balsamic and licorice, along with underbrush, tar, and a delicate mineral edge. On the palate, this Barolo is fuller and more voluminous than Voerzio’s Cerequio, with a juicier, more immediate fruit profile and a firm, tightly-knit structure. Crunchy red fruits and small dark berries are supported by fine yet dense tannins that feel more compact and mature, delivering both grip and elegance. Flavors of blood orange, anise, tobacco leaf and dried herbs unfold slowly, leading into a long, persistent finish marked by savory minerality and refined, ripe tannins. While the 2018 already shows impressive balance and accessibility, its structure and concentration suggest excellent ageing potential over 12–20 years, during which it will gain further complexity and tertiary notes.

Production
Rocche dell’Annunziata is a historic cru in La Morra, Piedmont, renowned for its calcareous-clay soils and ideal south to southeast exposures that give Nebbiolo both aromatic lift and depth. In this parcel, Voerzio farms older vines situated slightly lower on the hillside than Cerequio, which contributes to the wine’s extra fruit richness, body and tannin maturity. Roberto Voerzio is famous for his extremely low yields, meticulous green harvesting and rigorous selection of only the best clusters at harvest, all done by hand. In the cellar, he follows a precise, quality-driven vinification with careful temperature-controlled fermentation and long maceration to extract fine tannins and complexity, followed by extended ageing in wood and bottle to refine structure while preserving purity of fruit and terroir expression.

Food & Serving
This Barolo is a natural partner for rich, savory cuisine such as braised beef or veal (including classic brasato al Barolo), slow-cooked lamb, truffle risotto, mushroom-based dishes, and mature hard cheeses like Parmigiano Reggiano or aged Pecorino. It also works beautifully with game birds, roasted duck, or dishes featuring porcini and other wild mushrooms. Serve at 16–18°C (60–64°F) in large Burgundy or Barolo stems to allow the bouquet to open fully. Decanting is recommended—around 1–2 hours for a young bottle like the 2018—to soften the tannins and unlock the wine’s full aromatic complexity.

Producer
Roberto Voerzio is one of Barolo’s most respected and exacting artisans, based in La Morra in the heart of Piedmont. Since founding his estate in the 1980s, he has gained a reputation for obsessive vineyard care, extremely low yields, and a philosophy that great Barolo is born first and foremost in the vineyard. Voerzio’s holdings include some of the most prestigious crus, such as Rocche dell’Annunziata and Cerequio, and his wines are sought after worldwide for their rare combination of intensity, finesse and ageing capacity. His approach has helped redefine the quality ceiling for Barolo from La Morra and solidified his status as a leading figure in the region’s modern history.

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