G. B. Burlotto Langhe Nebbiolo DOC 2024
(Piedmont, Italy)

About the Winery:
Burlotto is a family winery was born in Verduno, a historic commune in Barolo, founded in 1850. During his 77 years as a winemaker (1850-1927), G.B. Burlotto’s accomplishments were rivaled only by those of Biondi-Santi and Vega Sicilia, as G.B. achieved super-stardom in a world dominated by French wines.

After his passing, the winery and Verduno itself faded away until the arrival of G.B.’s great-great-grandson Fabio Alessandria as winemaker, and now Burlotto’s star is again rising, reclaiming its position as one of Piedmont’s great small producers.

Like his ancestors, Fabio approaches Monvigliero in a way that is both classical and idiosyncratic-to extract the vineyard's essential greatness. At the core of this technique is a gentle crushing of all the grapes by foot, an incredible 60-day maceration on the skins and, of course, long aging in large wood botti. It's an approach virtually unheard of today, yet its brilliance is revealed in every glass of this unique Barolo.

Technical Information

Geography:
Our winery owns several small vineyards in the municipalities of Verduno. The calcareous soils, well balanced by the presence of clay, silt and sand, are geologically attributable in part to the laminated fossil Marls of Sant’Agata as well as to soils of the Cassano Spinola Formation. Altitudes range between 270 and 350 meters above sea level. Guyot training system of vines.

Vinification:
The grapes are harvested in top-quality vineyards which, due to age of the vines or specific climatic conditions of the vintage, we think are ideal for producing a wine that highlights the most immediate and gentle characteristics of the grape. 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. The bunches are de-stemmed and the must moved by gravity into open French oak vats and open stainless steel tanks where alcoholic fermentation takes place. During the maceration, delicate pumping over and punching down are carried out daily.

Maturation:
Malolactic fermentation in stainless steel tanks followed by aging in large French oak barrels. Bottling is usually carried out in the period between the end of August and the beginning of September of the year following the harvest.

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

100% Nebbiolo

Ratings & Reviews

93 Points - Wine Advocate (2023):
"The deft hand of Nebbiolo Whisperer Fabio Alessandria is apparent in this entry-level red. The Comm. G.B. Burlotto 2023 Langhe Nebbiolo shows a pretty level of transparency and lightness with a thin veil of wild berry, wilted blue flower and alpine stone. The effect is refined and very fine." - Monica Larner (Jan 2025)