Azienda Vitivinicola Comm.
G. B. Burlotto was founded in the latter part of the 1800’s by Commenditore Giovan Battista Burlotto. In a time when most wines from the Langhe were still sold in bulk or in demijohns, Giovan Battiste was awarded no less than 32 medals for his wines, medals which still adorn the façade of the Burlotto cantina in Verduno. Perhaps most importantly, Giovan Battista recognized the importance of site, and purchased vineyard in the most highly considered slopes such as Monvigliero (Verduno) and Cannubi (Barolo). Today the estate remains the ownership of his granddaughter Marina Burlotto and her husband Giuseppe Alessandria, and their son Fabio Alessandria (with degrees in viticulture and enology) runs the vineyards and winery. The Burlotto wines reflect the traditions of Barolo and the terroir of Verduno, which has always given great balance, elegance and drinkability. Wines which can be consumed young but which will evolve magnificently in bottle.
Village of Production: Verduno and Roddi, Piedmont.
The Burlotto Barbera d’Alba is a blend of estate Barbera vineyards located in Verduno and Cadia in Roddi. The grapes are sourced from vineyards situated at between 280 and 380 m.a.s.l. with southern and western exposure. The soils are a combination of calcareous limestone tending to clay. The vines are pruned guyot, at an average of 4,500 â€" 5,000 vines per hectare. The vineyards under production are on average 10 to 45 years of age. The average yields are 70 to 80 quintals (1 quintal = 100 kg) depending on the vintage. The grapes are hand-harvested during the first half of October.
First Year of Production: 1850
Grape Variety : Barbera
Alcohol per volume: 14%
Winemaker: Fabio Alessandria
Winemaking:: Vinification requires a maceration-fermentation of about 10 days in large vats of French oak, with pumping over, remixing and re-submerging the wine on a daily basis. Temperature control is used in circumstances of excessive variations. The malolactic fermentation occurs in stainless steel tank, prior to transfer to Slavonian and Allier oak casks of 35-50 hectolitres for 8-9 months.
Tasting Notes
Piedmont, Italy. "Deep black cherry ruby with black reflections and violet rim. The bouquet is powerful, with bitter almond blossoms mingled with red berry fruit and some sweetish accents; quite pleasant to sniff and rich too. Considerable depth, and nice fruit laced with alcohol. On the palate it's rich, with clean lively berry fruit supported by deft slightly greenish acidity and by tannins that have a slightly bitter burr and flow into a clean bright bitter berry fruit finish. Considerable depth and quite nice, it will work very well with simple grilled meats or light stews, and will also work well with hearty pasta dishes or similar. Quite nice, and what a Dolcetto is all about." Kyle Phillips Italian Wine Review...
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