Barolo DOCG Cru La Serra MAGNUM

Alberto Voerzio

The La Serra cru, like Castagni, also shows up very bright and yet the differences are pronounced. From four plots in La Serra, all harvested same day, and with the same élevage as his Castagni Barolo (French oak for 24 months, 25% new, followed by 8 months in stainless steel before bottling), the differences show a wonderful transparency of terroir. This wine is more confident and elegant, perhaps a touch more austere on nose, but the palate is loaded with nuance. Balsamic, cherry compote, violet, rose, strawberry, and a character-defining leather note, bound around these many pages. The French oak is beautifully integrated, easily spotted but spicy and pure and not excessive. As the wine decants, you find more and more power and depth arriving, an intensity that is more bombastic and hungry for prime rib. The fruit seems to get richer and heavier, even moreso than the Castagni. In its youth, you can certainly envision this wine in a decanter beside any cut at any Alberta steakhouse and everyone would be very pleased. With time in the cellar, the bombast will resolve back into the sagacious and thoughtful mystique we cherish and patiently await in our Barolo's. It's always a joy to find a Barolo that drinks exceedingly on both sides of that journey! (This wine is unfined & unfiltered and may therefore throw a natural deposit with age.)

Country:  Italy

Region:  La Morra, Barolo, Piedmont

Appellation:  Barolo DOCG, La Serra Cru, La Morra

Climate:  Uniquely Piemontese

Altitude:  400-450m

Soils:  Totonian soils of blue-grey marl, mixed clay, and very fine sands

Varietal/Blend:  100% Nebbiolo

Fermentation:  Fruit is carefully hand sorted. Fermented spontaneously with indigenous yeast in temperature controlled stainless steel.

Ageing:  Aged 24 months in French oak barriques (25% new, 75% used) followed by eight months in stainless steel. SO2 is added as needed but never exceeds even half of the appellations allowable amount. The wine is bottled unfined and unfiltered. It may therefore throw a natural deposit as it ages.

Vineyard & Vine Age:  Biodynamic practicing (uncertified) estate vineyards in the cru La Serra at the top of La Morra, S-SE facing, on Tortonian soils. Farmed entirely by hand by Alberto. Trellised, manual pruning, guyot system leaving 2 buds on the spur and 5-6 buds on the fruiting head. 2x green harvest for concentration before veraison. Yield of only 500g-700g per plant. Fertilization with strictly natural manure is carried out only after the harvest, before the vines enter vegetative rest. No herbicides are used; the weeds are cut. Harvest is by hand and begins in the last ten days of September. 6500 vines/ha.

ABV:  14.0%

Produced Cases: 

CSPC:  889835

About the Producer

Alberto Voerzio


La Morra, Barolo, Italy

Learn More
A logo for vino al vino with a bottle of wine in the center.
Barolo DOCG Cru La Serra MAGNUM
Alberto Voerzio

Country:  Italy

Region:  La Morra, Barolo, Piedmont

Appellation:  Barolo DOCG, La Serra Cru, La Morra

The La Serra cru, like Castagni, also shows up very bright and yet the differences are pronounced. From four plots in La Serra, all harvested same day, and with the same élevage as his Castagni Barolo (French oak for 24 months, 25% new, followed by 8 months in stainless steel before bottling), the differences show a wonderful transparency of terroir. This wine is more confident and elegant, perhaps a touch more austere on nose, but the palate is loaded with nuance. Balsamic, cherry compote, violet, rose, strawberry, and a character-defining leather note, bound around these many pages. The French oak is beautifully integrated, easily spotted but spicy and pure and not excessive. As the wine decants, you find more and more power and depth arriving, an intensity that is more bombastic and hungry for prime rib. The fruit seems to get richer and heavier, even moreso than the Castagni. In its youth, you can certainly envision this wine in a decanter beside any cut at any Alberta steakhouse and everyone would be very pleased. With time in the cellar, the bombast will resolve back into the sagacious and thoughtful mystique we cherish and patiently await in our Barolo's. It's always a joy to find a Barolo that drinks exceedingly on both sides of that journey! (This wine is unfined & unfiltered and may therefore throw a natural deposit with age.)

TECHNICAL INFO

Climate:  Uniquely Piemontese

Altitude:  400-450m

Soils:  Totonian soils of blue-grey marl, mixed clay, and very fine sands

Varietal/Blend:  100% Nebbiolo

Fermentation:  Fruit is carefully hand sorted. Fermented spontaneously with indigenous yeast in temperature controlled stainless steel.

Ageing:  Aged 24 months in French oak barriques (25% new, 75% used) followed by eight months in stainless steel. SO2 is added as needed but never exceeds even half of the appellations allowable amount. The wine is bottled unfined and unfiltered. It may therefore throw a natural deposit as it ages.

Vineyard & Vine Age:  Biodynamic practicing (uncertified) estate vineyards in the cru La Serra at the top of La Morra, S-SE facing, on Tortonian soils. Farmed entirely by hand by Alberto. Trellised, manual pruning, guyot system leaving 2 buds on the spur and 5-6 buds on the fruiting head. 2x green harvest for concentration before veraison. Yield of only 500g-700g per plant. Fertilization with strictly natural manure is carried out only after the harvest, before the vines enter vegetative rest. No herbicides are used; the weeds are cut. Harvest is by hand and begins in the last ten days of September. 6500 vines/ha.

ABV:  14.0%

Produced Cases: 

CSPC:  889835

Giovanni Autuori
Calgary + Alberta South

T: 403-971-1898

E: giovanni@vinoalvino.ca

Joe Gurba
Edmonton + Alberta North

T: 780-203-5284

E: joeg@vinoalvino.ca

The logo for vino al vino is a bottle of wine in a circle.
Barolo DOCG Cru La Serra MAGNUM
Alberto Voerzio
The La Serra cru, like Castagni, also shows up very bright and yet the differences are pronounced. From four plots in La Serra, all harvested same day, and with the same élevage as his Castagni Barolo (French oak for 24 months, 25% new, followed by 8 months in stainless steel before bottling), the differences show a wonderful transparency of terroir. This wine is more confident and elegant, perhaps a touch more austere on nose, but the palate is loaded with nuance. Balsamic, cherry compote, violet, rose, strawberry, and a character-defining leather note, bound around these many pages. The French oak is beautifully integrated, easily spotted but spicy and pure and not excessive. As the wine decants, you find more and more power and depth arriving, an intensity that is more bombastic and hungry for prime rib. The fruit seems to get richer and heavier, even moreso than the Castagni. In its youth, you can certainly envision this wine in a decanter beside any cut at any Alberta steakhouse and everyone would be very pleased. With time in the cellar, the bombast will resolve back into the sagacious and thoughtful mystique we cherish and patiently await in our Barolo's. It's always a joy to find a Barolo that drinks exceedingly on both sides of that journey! (This wine is unfined & unfiltered and may therefore throw a natural deposit with age.)

TECHNICAL INFO

Country:  Italy

Region:  La Morra, Barolo, Piedmont

Appellation:  Barolo DOCG, La Serra Cru, La Morra

Climate:  Uniquely Piemontese

Altitude:  400-450m

Soils:  Totonian soils of blue-grey marl, mixed clay, and very fine sands

Varietal/Blend:  100% Nebbiolo

Fermentation:  Fruit is carefully hand sorted. Fermented spontaneously with indigenous yeast in temperature controlled stainless steel.

Ageing:  Aged 24 months in French oak barriques (25% new, 75% used) followed by eight months in stainless steel. SO2 is added as needed but never exceeds even half of the appellations allowable amount. The wine is bottled unfined and unfiltered. It may therefore throw a natural deposit as it ages.

Vineyard & Vine Age:  Biodynamic practicing (uncertified) estate vineyards in the cru La Serra at the top of La Morra, S-SE facing, on Tortonian soils. Farmed entirely by hand by Alberto. Trellised, manual pruning, guyot system leaving 2 buds on the spur and 5-6 buds on the fruiting head. 2x green harvest for concentration before veraison. Yield of only 500g-700g per plant. Fertilization with strictly natural manure is carried out only after the harvest, before the vines enter vegetative rest. No herbicides are used; the weeds are cut. Harvest is by hand and begins in the last ten days of September. 6500 vines/ha.

ABV:  14.0%

Produced Cases: 

CSPC:  889835

Calgary + Alberta South

Andrew Stewart

403-604-0408

andrew@vinoalvino.ca

Rajat Parr & Sashi Moorman in the vineyard

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Edmonton + Alberta North

Joe Gurba

780-203-5284

joe@vinoalvino.ca

Saskatoon + Saskatchewan South

Kerrie Gavin

306-290-0277

kerrie@vinoalvino.ca