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 Dolcetto d’Alba is a blend of estate Dolcetto vineyards located in Verduno and Roddi (Neirane, Cadia and Perno). The grapes are sourced from vineyards situated at between 280 and 350 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 5 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 second half of September.
First Year of Production: 1850
Grape Variety : Dolcetto
Winemaker: Fabio Alessandria
Winemaking:: Vinification involves a maceration-fermentation of about 7 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 (should not exceed 27 â€" 28 degrees Celsius). The malolactic fermentation occurs in stainless steel tank, prior to transfer to Slavonian and Allier oak casks of 35-50 hectolitres for a few months. Bottling is normally undertaken in May with a brief rest in the Burlotto cellars prior to release.
Tasting Notes
Ruby-purple in colour with a nose of blackberry, cherry and almond. Carrying onto the palate with added spice, this medium to full bodied wine cleverly shows great elegance.
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