Roberto Voerzio : Fossati 2016

Characteristics and tasting advice for the Fossati 2016 by Roberto Voerzio

Tasting

Appearance
The color shows a deep, brilliant ruby red hue.

Nose
The nose reveals great aromatic complexity, with notes of red and black fruit (cherry, plum) alongside floral nuances of rose and violet. Tertiary aromas of dried herbs, leather, truffle, and spices blend harmoniously with mineral and balsamic touches. With aeration, notes of wild mushrooms, porcini, and orange peel emerge, underscoring the wine’s aromatic depth.

Palate
On the palate, the wine stands out for its remarkable elegance and concentration. The attack reveals a silky, refined texture, followed by a fine, perfectly integrated tannic structure. The palate unfolds intense flavors of fresh red fruit, liqueur-like cherry, and strawberry, supported by a vibrant acidity that brings tension and freshness. The long, persistent finish leaves an impression of great purity with spicy, lightly toasted notes. The balance between power and finesse defines this 2016 Barolo.

Food and wine pairings

This 2016 Barolo pairs beautifully with grilled red meats such as an entrecôte or beef ribs. It also goes wonderfully with braised dishes such as osso buco, lamb shanks, or wild boar. Game preparations—especially venison and roast duck—are classic matches. Umami-rich dishes such as white truffle risotto, wild mushrooms, or tajarin pasta with truffles create exceptional harmonies. Aged cheeses such as parmigiano reggiano or pecorino toscano are also excellent choices. More surprisingly, this wine can accompany fatty fish preparations such as tuna or salmon, as well as certain elaborate seafood dishes.

Serving and cellaring

It is recommended to decant this 2016 Barolo about two hours before serving to allow the wine to fully open up and reveal all its aromatic complexity. The ideal serving temperature is between 16 and 18°C. Thanks to its refined tannic structure and remarkable balance, this wine has excellent aging potential and will continue to evolve favorably for several decades in the cellar.

Roberto Voerzio crafts an exceptional Barolo in the heart of Piedmont

The estate

Founded in 1986 by Roberto Voerzio and his wife in the village of La Morra, in the heart of the Langhe, the estate has established itself as one of the most respected domaines in Piedmont. Starting with just two hectares, the vineyard now spans around 35 hectares, including prestigious parcels such as Rocche dell'Annunziata, Cerequio, Brunate, and La Serra. Roberto Voerzio, born in 1952, revolutionized Barolo viticulture by adopting extremely low yields and high planting density. Inspired by the great wines of Bourgogne, he developed a philosophy centered on uncompromising quality and respect for terroirs. Today, the estate embodies the excellence of modern Barolo while preserving the authentic expression of Nebbiolo and the terroirs of La Morra.

The vineyard

Roberto Voerzio’s vineyards are located in the commune of La Morra, in the northwest of the Barolo appellation, on soils composed mainly of sand, clay, and Tortonian-origin calcareous marls. This composition gives the wines a softer tannic structure and a particularly refined aromatic expression. The parcels occupy different altitudes and exposures, from 230 to over 400 meters, creating a diversity of microclimates. Planting density reaches 8,000 to 11,000 vines per hectare—three to four times higher than the regional average. The vines are protected by hail nets and farmed according to natural principles, without chemical fertilizers, herbicides, or anti-downy mildew treatments. Fertilization is done by hand with cow manure or humus, tailored to the specific needs of each vine. Yields are drastically limited to around 500 grams per vine for Barolo, achieved through successive green harvests in July and August.

The vintage

The 2016 vintage stands as one of Barolo’s greatest recent successes, comparable to the legendary 2006 and 2010. The year began with a cool, wet spring that delayed the growing cycle, followed by a moderate summer with abundant water reserves. Ideal conditions in September and early October allowed for extended, optimal ripening of Nebbiolo. Harvesting, which began around October 13, was among the latest of the decade, giving the grapes exceptional time to ripen. This year produced elegant, concentrated Italian wines with refined tannins and remarkable clarity in the expression of the different terroirs. Quality prevailed over quantity, with naturally moderate yields but qualitative excellence unanimously praised by international critics.

Vinification and aging

The 2016 Barolo grapes are completely destemmed upon arrival at the winery. Alcoholic fermentation occurs spontaneously, without added yeasts, in fixed-size stainless-steel tanks, at temperatures between 28 and 30°C. Pump-overs are carried out twice a day, morning and evening, with durations ranging from five to ten minutes depending on the stage of fermentation. Total maceration lasts between fifteen and thirty days depending on the parcels. After malolactic fermentation in tank, the wine is aged for two years in a combination of lightly toasted French barrels and 500-liter casks of Austrian and Slavonian oak. An additional six months of aging in stainless-steel tank precedes bottling without filtration, followed by a minimum rest of six months before release.

Grape variety

100% Nebbiolo