Roberto Voerzio : Rocche dell'Annunziata 2015

Tasting characteristics and advice for Roberto Voerzio’s Rocche dell'Annunziata 2015

Tasting

Color
The color reveals a deep, brilliant ruby red hue.

Nose
The nose is exotic and opulent, unfolding aromas of ripe red fruits, notably fresh red cherry. Notes of orange peel and terracotta enrich the bouquet. With aeration, hints of dried flowers and licorice add further complexity.

Palate
On the palate, this 2015 Barolo shows a full body and a remarkably silky texture. The tannins, both polished and slightly firm, shape the palate with elegance. The fruit’s richness expresses itself with intensity and precision, while the finish lingers at length, revealing exceptional depth and a perfect balance between concentration and refinement.

Food and wine pairings

This 2015 Barolo pairs beautifully with simply prepared red meats, such as a well-seasoned quality steak or herb-braised beef. It also shines alongside lamb with Mediterranean herbs. Mushroom-based dishes—especially porcini risotto or preparations featuring white truffle—create remarkable harmonies with the wine’s mineral and earthy notes. Piedmontese fresh pasta with butter and sage, or with a ragù bolognese, also makes an excellent match. For cheeses, opt for aged Parmigiano-Reggiano or Gorgonzola.

Serving and cellaring

This 2015 Barolo can be enjoyed now thanks to its already polished tannins, but it will ideally benefit from an additional 4 to 5 years of cellaring. Its aging potential extends over three decades. Decanting for one to two hours before serving will allow the wine to fully open up. Serve at a temperature between 16 and 18°C.

A rich, well-balanced Barolo from Piedmont by Roberto Voerzio

The estate

Founded in 1986 by Roberto Voerzio in the village of La Morra, in the heart of Piedmont, the estate has established itself as one of the world’s leading references for Barolo. From a family of winegrowers, Roberto Voerzio revolutionized Piedmontese viticulture by adopting drastically reduced yields, high planting density, and non-interventionist practices in the cellar. Today, the estate oversees around 35 hectares of vines, including 15 hectares devoted to Barolo, spread across prestigious crus such as La Serra, Rocche dell'Annunziata, Cerequio, and Brunate. Roberto Voerzio currently runs the estate alongside his son Davide, who is gradually taking over this family operation, renowned for producing some of the region’s most sought-after and age-worthy wines.

The vineyard

Roberto Voerzio’s vineyards are located in the commune of La Morra, which accounts for about a third of the Barolo production area. This zone is characterized by Tortonian soils rich in marl, clay, and limestone, with a notable proportion of sand that lends the wines a particular tannic finesse. The plots extend across varying altitudes, from 200 to over 400 meters, creating temperature gradients that influence aromatic profiles. The continental climate, with its hot summers and cool, misty autumns, promotes slow ripening of nebbiolo. Vineyard management is based on natural principles, with no chemical fertilizers or synthetic pesticides. Repeated green harvesting reduces yields to around 500 grams per vine, or one tenth of the regional average, thereby concentrating the expression of terroir in each cluster.

The vintage

The 2015 vintage stands out as one of the finest years of the decade in Piedmont. The winter of 2014–2015 was snowy and cold, building up significant water reserves in the soils. Early budbreak occurred in February, followed by flowering around May 10, ten days ahead of the usual schedule. Between late May and early June, beneficial rains topped up the water reserves. July brought intense heat, with temperatures exceeding 40°C, but the accumulated reserves allowed the vines to get through this period without water stress. In mid-August, three days of rain marked the return of cooler temperatures. September and October offered ideal conditions with moderate temperatures and scattered rainfall, enabling optimal phenolic ripeness. This 2015 vintage produced rich, vibrant wines, combining concentration with remarkable balance.

Winemaking and aging

The grapes for the 2015 Barolo are fully destemmed and then fermented spontaneously thanks to native yeasts in stainless-steel tanks, with no added commercial cultures. Alcoholic fermentation lasts between 15 and 30 days depending on the plots. Malolactic fermentation also takes place spontaneously, without bacterial inoculation. The wine is then transferred to French oak barrels, combining large neutral casks and 225-liter barrels, of which only 20% are new. Aging continues for around 24 months in wood, followed by an additional six months in stainless-steel tanks for stabilization and integration. No filtration or fining is carried out, preserving the integrity and authenticity of this Italian wine.

Grape variety

100% nebbiolo