2019 Voerzio Martini Barolo DOCG
This beauty was made with love by the “Barolo Twins,” Mirko and Federica Martini that have grown quite the reputation for themselves in the region. With vineyards in the most historic and reputable areas of La Morra, Barolo, Verduno, and Serralunga they are rising stars to keep your eye on.
Organic farming practices, family-owned and hard harvested.
Out of stock
“They call us the Barolo twins. We are Mirko and Federica Martini, from the Voerzio Martini winery in La Morra. Our vineyards are located in the most historical, sunny and prestigious areas of La Morra, Barolo, Verduno and Serralunga. Our single vineyard vineyards Barolo belong to the most important Cru (first class) such as La Serra, Cerequio and Monvigliero.”
Mirko is a graduate in viticulture and oenology from Alba University, he is the winery’s oenologist and is also responsible for the agronomic management of the vineyards. Together with Federica, he is in charge of sales and customer service. Federica graduated from the University of Gastronomic Sciences in Pollenzo and she manages the accounting, the office and company visits.
Italy’s best kept treasure. Nebbiolo produces some of the greatest wines in the world, but is hardly planted outside of its home country. Famous to Italy’s Piedmont region, look for these twin stars that are 100% Nebbiolo: Barolo and Barbaresco. This renowned grape produces glorious red wine containing complex flavors with high acid and tannin, allowing these babies (in the right hands) to age for years to come. Grab yourself a bottle, or three, and see for yourself what these wines can do!
BAROLO, PIEDMONT, ITALY
You’ll often hear Barolo associated with some of Italy’s greatest wines. This is because the wine here is grown at altitudes with south-facing slopes (towards the sunlight) allowing the grapes to ripen slowly developing perfumed aromas, sour cherries, herbs, and floral characteristics. Barolo’s are infamous for being the biggest and boldest of the black variety Nebbiolo. In the best years, Barolo will develop high acidity and high tannin with a full body and the potential to continue to develop its characteristics within the bottle. Many Barolo’s will actually benefit in complexity and structure from further bottle aging. These wines can be sourced from different villages or purely from one village, which would then be stated on the label. The best wines here will come from a single-named vineyard or “cru.” In Barolo DOCG, the primary designated area, the wine must be made entirely from the Nebbiolo grape, spend 18 months in oak, and aged for three years before release.