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2008 Roberto Voerzio Barolo Brunate

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Latest Sale Price

March 17, 2024 - $255


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98The Wine Advocate

Waves of fruit build toward a huge, dramatic finish supported by serious tannins...all about length, weightless elegance and an elusiveness that is only matched by the greatest Burgundies.

93James Suckling

Blackberries with hints of coffee and dried flowers on the nose. Turns to mushrooms. Full body, with firm and chewy tannins and a flavorful finish.

92Wine Spectator

The sweet cherry and floral core is accented by bouillon, soy and black tea flavors in this elegant, vibrant red, which persists with fine length and a finish of tea and tobacco. Racy.

17Jancis Robinson

Rich Nebbiolo fruit on the palate, which buffers the grainy tannin. Long and with just enough acidity to keep it going.

2 BicchieriGambero Rosso


Italy, Piedmont, Barolo

Barolo is one of Italy’s greatest wine appellations. In fact many cognoscenti of Italian wines consider Barolo to be the apex of Italian winemaking. Barolo is sometimes referred to as “the king of wines, and the wine of kings” partly because until the mid-19th century Piedmont was owned by the noble House of Savoy, the historic rulers of northwestern Italy. And the Savoys had a taste for Nebbiolo. Nestled into the rolling hills of Langhe, the Barolo DOCG includes 11 communes, one of which is the town of Barolo. There are 4,200 vineyard acres in the appellation and since the late 19th century growers have tried to identify their best vineyards. By marketing some vineyards as better quality than others, Barolo producers have followed the Burgundian custom of making single vineyard, or “cru” vineyard bottlings. As in neighboring Barbaresco, the Barolo DOCG requires that wines be 100% Nebbiolo, a grape thought of as the Pinot Noir of Italy. Records show that Nebbiolo was grown in the Piedmont as early as the 14th century, and despite being somewhat finicky – it is late to ripen and easily damaged by adverse weather --- Nebbiolo makes highly aromatic and powerful red wines. Until the mid-19th century Nebbiolos of Piedmont were vinified as sweet wines, though that ended in the late 19th century when a French oenologist was invited to Piedmont to show producers how to make dry reds. Barolo was made a DOC in 1966 and upgraded to DOCG status in 1980. Barolos must be aged at least three years, at least two of those years in wood. Barolos are tannic and robust and generally need at least five years to soften into complex, earthy wines.


Red Wine, Nebbiolo, D.O.C.G.

This red grape is most often associated with Piedmont, where it becomes DOCG Barolo and Barbaresco, among others. Its name comes from Italian for “fog,” which descends over the region at harvest. The fruit also gains a foggy white veil when mature.