G. B. Burlotto Barolo Monvigliero DOCG 2019 750mL(Piedmont, Italy) - [WA 100] [JD 99] [VM 99] [DM 98]

G. B. Burlotto Barolo Monvigliero DOCG 2019 750mL
(Piedmont, Italy) - [WA 100] [JD 99] [VM 99] [DM 98]

Regular price $700.00 Sale price $649.97 Save $50.03

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About the Winery:
Burlotto is a family winery was born in Verduno, a historic commune in Barolo, 170 years ago.

Marina, with her husband Giuseppe Alessandria, and their children Fabio and Cristina, represent the fourth and fifth generations at the helm of Burlotto and continue to produce the classic wines of the Alba Langa.

About the Vineyard:
The symbolic vineyard of Verduno, a bulwark of elegance in Barolo. Our interpretation gathers the testimony of an ancient way, a refined taste, to be rediscovered. The luxury, calm, and voluptuousness of Baudelaire’s texts is imprisoned here, in its lyrical intonation, in the aromas of a Levantine smokehouse and in the rich and light flavor, whose salty trail traces a finale image of clear purity.

Technical Information

The most northern vineyard of the Barolo area, not far from the Tanaro river, which has a significant influence on the microclimate of this important Verduno vineyard. The soil is made up of fossilized Marls of Sant’Agata called laminate or balanced agglomerates of silt, clay and sand arranged like sheets a few millimeters thick layered over each other. Active limestone around 11.

The harvest is carried out by hand, in order to preserve the integrity of the fruit and to allow for, when necessary, a selection of the grapes which are then transported to the cellar in 20 kg boxes. Whole cluster vinification is used (with grapes not destemmed) in open French oak vats, followed by two months of submerged cap maceration. In order to not damage the stalks, the grapes are still foot pressed.


Malolactic fermentation takes place in Slavonian and Allier oak barrels of 35-50 hectoliters followed by subsequent maturation for about 3 years. Bottling is usually carried out in the summer without fining or filtration and then the wine rests in the cellar for at least 9 months before being marketed.

Optimal serving temperature between 16 and 18 ° (60-65F).

Ratings & Reviews

100 Points - Robert Parker's Wine Advocate:
"This wine feels like a delicate whisper in the ear that tickles and taunts but gets its message across. The Comm. G.B. Burlotto 2019 Barolo Monvigliero definitely spoke to me thanks to its immediate complexity that transcends wild strawberry, aromatic herb, white pepper, orange peel, hazelnut, truffle essence, autumnal leaf, cinnamon and pencil shaving. I could go on. The first vintage made was 1982, and Monvigliero famously sees whole cluster fruit to add to those spicy and herbaceous aromas that are so delicate and fleeting. Fabio Alessandria's other important Barolos, like Castelletto and Acclivi, are made with destemmed grapes, but whole cluster fermentation fits in with the characteristics of the Monvigliero cru. Fabio explains that the use of full bunches is not about gaining structural power per se; it's about obtaining complexity. The 2019 vintage is all about energy and tension, and although the nature of the vintage is a bit closed in its youth, this wine is poised for long aging. 2025-2060.

I enjoyed several visits to Comm. G.B. Burlotto in the preparation of this report and had the opportunity to sit down with Fabio Alessandria to discuss his thoughts on 2019. He considers this an "old style" vintage that resulted in wines with tension and vertical lift. Thankfully, there was no hail. The wines show more energy, he says, and are not excessively concentrated, especially in his neck of the woods in the Verduno village. However, they will need more bottle aging. In terms of alcohol, acidity and tannins, he thinks 2019 is very similar to 2013. He says 2018 was a more accessible vintage, but 2019 is a vintage to buy and hold." -ML (8/24/23)

99 Points - Jeb Dunnuck:
"The 2019 Barolo Monvigliero is produced entirely from whole clusters and is a pale ruby, with a spicy and lifted perfume revealing layers of cinnamon, red berries, tarragon, and white pepper. Medium-bodied, with ultrafine tannins and a long finish, this is highly refined, with a Burgundian aesthetic of purity and beautiful concentration. A singular and exceptional wine, drink it over the next few decades.<!--more-->Based in Verduno, Fabio Burlotto leads the estate named after his great-great-grandfather. The holdings currently consist of 17 hectares in total, predominantly in Verduno, and a small portion outside of the commune with parcels in Cannubi (Valletta) in Barolo and most recently in Castelletto in Monforte d’Alba. In 2018, he produced his first vintage from 50-year-old vines at the higher part of their parcel in Castelletto, while the lower section was replanted and will see its first harvest this year. Although anything is possible, the vision at the moment is that this fruit will become a part of their Classic Barolo. Aclivi is a selection of the best part of each vineyard site, with the traditional blended style of Barolo in mind, and stands in as a substitute for a Riserva bottling. Usually, the grapes are destemmed for the Aclivi, while the Monvigliero is fermented with whole clusters. Historically, Fabio’s grandfather was fermenting all of his Barolo with whole clusters before 1967. When his father took over after he died in 1968, he began destemming the grapes until the 1982 vintage, when they moved back to utilizing whole clusters for the Monvigliero, which Fabio continues to this day. There is a great commitment and dedication to the other varietals of the region, with only half of the total production being Nebbiolo and the remaining half Dolcetto, Barbera, Freisa, Pelaverga, and Sauvignon Blanc. Fermentation for the Barolo occurs in 20-year-old open-top French oak containers, with some punching down, but generally a gentle approach. In the cellar, they utilize 30-year-old large French oak casks, and when barrels need to be replaced, only Barbera or Langhe Nebbiolo will go into the new barrels on occasion. The majority of the wines in this report were tasted at the winery with Fabio in March of 2023. The style is marked by lift and energy, with the majority offering an outstanding bouquet of aromatics. They tend to lean toward a Burgundian aesthetic in that they are highly expressive and offer fantastic mineral texture in a medium frame. The indigenous grapes are not to be missed and offer some of the best-hidden gems at an insane value when and if you can find them. Though the US is certainly a major market for wines, Fabio is uniquely committed to having a substantial proportion of his wines distributed in Italy, and I personally intend to have the great fortune to enjoy them while abroad. (Drink between 2023-2043)" - Audrey Frick (May 2023)

99 Points - Vinous:
"The 2019 Barolo Monvigliero is a knock-out. What a wine. Rich and layered in the glass, with striking textural intensity, the 2019 unfurls beautifully with a bit of coaxing. All the elements are so well put together for a young wine. Crushed rose petal, mint, sage, rose petal and sweet pipe tobacco lend striking nuance to this dynamic, vibrant Barolo. The 2019 is quite simply magnificent. Its splendor only grows over time. (Drink between 2029-2049)" - Antonio Falloni (Jan 2023)

98 Points - Dencanter

"At the northernmost tip of Barolo, GB Burlotto's Monvigliero 2019 was harvested around 20 October. Fermented in big oak casks with its own yeasts and whole cluster grapes, it displays the typically elegant style of the MGA. A scented nose of sweet violets, cinnamon, rhubarb and bark of cinchona is fully focused on rooty and earthy notes before a fresh, delicate fruit character of wild strawberry and orange emerges. There's great concentration on the palate, with super-crisp acidity and elegant velvety tannins. The finish is lifted and refined. Chiselled to perfection. (Drink between 2023-2050)" - Aldo Fiordelli (Feb 2023)