Considered by many to be one of the leading producers of the region, Roberto Voerzio is an outspoken modernist and is understandably, unabashedly proud of his namesake estate and winemaking techniques. This estate, started by Giacomo Voerzio in the1950's, has been run by his son Roberto since the 80's and has done exceedingly well under this new regime. With a string of excellent vintages in Piemonte (1996-2001), Roberto Voerzio has won over the wine press, consistently being awarded ratings of 90-100 points for his Barolos.

The grapes for the Barolo 'Brunate' are cultivated from vines planted at a density of 1,620 per acre. The Brunate vineyard, set in a chalk soil, is situated at 120 meters above sea level with southeastern exposure. Fertilization is implemented by hand in order to be certain that each vine is personally tended to. His highly concentrated wine is a result of the very low yields he enforces in the vineyard, leaving eight buds per vine. If the summer is exceptional, it is left as is and yields little more than one bottle per vine, approximately two tons per acre. However, if the weather is rainy and cool in late August or early September, production is ultimately reduced. The wine is fermented in stainless steel tanks at a temperature ranging from 86-95 degrees for a period of 12-14 days. Unfiltered and unfined, the wine is then aged in new and used barriques for 20-25 months with an additional year in bottle prior to release.

The benefits of old vines, minute yields, and the meticulous vinification of exquisitely ripe grapes shine through in each vintage. This artisanal approach and open-minded acceptance of innovation make Voerzio's Barolos nearly impossible to obtain.