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A magnificent Barolo with a complex bouquet, to enjoy now or age in your cellar More info
Barolo DOCG Comm. Giovan Battista Burlotto serve at a temperature of 16°C. It will pair perfectly with the following dishes: Caille rôtie aux champignons, Gigot d’agneau aux herbes, Bœuf bourguignon.
This Barolo is made from the appellation’s typical varietal, the Nebbiolo grape. The family Burlotto domain spans 15 hectares in Piedmont, prioritising manual harvests of the native grapes. The terroir here is rich in white marl and faces the south. Vinification begins with a 40-50 day maceration before fermentation in open, cone-shaped foudre containers. The wine is matured for 30 months and then spends a further two years in bottles before being sold. Around 10,000 bottles are produced every year. It has a ruby red colour with hints of orange. It has a complex nose of floral and balsamic notes blended with raspberry, gentle spices and tobacco. On the palate it is dynamic with good balance, and the tannins are delicate. It should be enjoyed between now and fifteen years’ time. Serve it at 16°C with lamb and herbs, beef bourguignon, or roasted quail with mushrooms.
The Giovanni Battista Burlotto estate north-west of the Barolo vineyards in Verduno, is a traditional Piedmont family business. Founded in 1850 by Ignazio Burlotto, the domaine was then handed down to his nephew Giovanni Battista Burlotto, who spent almost 77 years building up the quality and reputation of its wines. In the late nineteenth century, the domaine acquired a strong international reputation. Giovanni Battista Burlotto passed away in 1927 and the domaine went into decline for several years until Fabio Alessandria, great-grandson of the founder, revived the domaine’s fortunes and its outstanding reputation. The vineyard covers 12 hectares, half of which are planted with Nebbiolo, and the other grape varieties include Barbera, Dolcetto, Pelaverga, Sauvignon and Freisa. The vines are tended carefully in the traditional manner, with grass cover in the vine rows and minimal tillage. Massal selection is favoured for replacing vines. In the wine cellar the work is also traditional: destemming, grape treading, fermentation with indigenous yeasts in old open wooden conical casks; long macerations (up to two months) and no filtering or fining. This is a reference domaine for the region and a safe bet.
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