In the glass
What it pairs with
-
Brasato al Barolo
Braised beef matches the wine's structure and tannin. -
Tajarin with white truffle
Truffle resonates with the wine's savoury core. -
Aged Castelmagno
Salt sharpens the red-fruit lift.
How to serve Roberto Voerzio Barolo Brunate
Allow 95 minutes from open to pour.
- Open and decant. Open 90 minutes before serving and pour into a decanter to aerate.
- Serve at 16-18°C. Cellar temperature (16-18°C) is the band for this style. Warmer pushes alcohol forward; colder dampens aromatics.
- Glassware. Use a large Bordeaux-style glass: the bowl shape rewards the wine's structure.
- Pair with. Brasato al Barolo, Tajarin with white truffle, Aged Castelmagno. Match the wine's structure to the dish's fat and salt.
History
Roberto Voerzio's Brunate is among his most prized crus, made with the extreme low yields that define the estate's concentrated style.
- 1986 — Voerzio sets up on his own and pursues radically low yields
Facts
- Producer
- Roberto Voerzio
- Grapes
- Nebbiolo (100%)
- Classification
- Barolo DOCG
- ABV
- 15.0%
- Price
- EUR 200 to 400 at retail
- Drinking window
- 12 to 40 from vintage
- First vintage
- 1986
Frequently asked about Roberto Voerzio Barolo Brunate
What does Roberto Voerzio Barolo Brunate taste like?
Structurally full-bodied, firm tannins, high acidity with a long finish. From the famed Brunate cru, Voerzio's radically low-yield viticulture produces an intense, concentrated and sought-after modern Barolo.
When should I drink Roberto Voerzio Barolo Brunate?
Drink 12 to 40 from vintage. Young vintages benefit from 30-90 minutes of decanting; mature bottles should be handled carefully for sediment.
What food pairs with Roberto Voerzio Barolo Brunate?
Brasato al Barolo is the canonical pairing. Other strong matches include Tajarin with white truffle and Aged Castelmagno. Braised beef matches the wine's structure and tannin.
What grapes are in Roberto Voerzio Barolo Brunate?
The blend is Nebbiolo (100%). The wine is classified as Barolo DOCG.