Red

Monvigliero

By G. B. Burlotto, Barolo, Piemonte, Italy

G. B. Burlotto Monvigliero

Barolo from the estate's 2.02 ha in Monvigliero, the Verduno cru, made with whole bunches and foot-crushing and aged about three years in large casks.

Tasting notes

The symbolic vineyard of Verduno, a bulwark of elegance in Barolo. The luxury, calm and voluptuousness of Baudelaire's texts is imprisoned here, in the aromas of a Levantine smokehouse and in a rich and light flavor, whose salty trail traces a finale image of clear purity.

Technical details

Style
Red
Denomination
Barolo DOCG
Grape
Nebbiolo 100%
Cru / vineyard
Monvigliero
Production area
Verduno
Soil
Sant'Agata Fossili laminated marls, layers of silt, clay and sand a few millimetres thick; active limestone around 11%. Northernmost Barolo vineyard of the zone, close to the Tanaro, which influences the microclimate.
Exposure
South
Vineyard planting
2.02 ha in the central amphitheatre of the hill, three blocks planted in 1958, 1987, 1992 and 2015 from the estate's massal selections and selected clones on Riparia, 420A and Kober 5BB. Max altitude 300 m. Guyot training.
Vinification
Hand-picked; grapes go to the cellar in 20 kg crates. Whole-cluster fermentation in open French oak vats, submerged-cap maceration for about 2 months; the grapes are still crushed by foot so as not to tear the stems. Malolactic fermentation, then about 3 years in 35-50 hl Slavonian and Allier oak casks. Bottled usually in summer without fining or filtration, then at least 9 months in the cellar before release.
Serving temperature
16 to 18 °C

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