2010 | G.B. Burlotto | Barolo Monvigliero

Classic garnet, great complexity on the nose, intense with aromas of wild strawberry jam, medical herbs, brackish, ferrous, licorice. In the mouth the harmony wins, great fine and elegant tannin structure with a great freshness to balance everything.

Reviews:

• Wine Enthusiast: From the most celebrated vineyard in the village of Verduno, this dazzling wine opens with an enticing bouquet of exotic incense, violet, cedar, leather, moist earth, pine forest and a whiff of smoke. The focused palate delivers layers of dark cherry, clove, cinnamon, thyme, balsamic notes and mineral alongside supple tannins. It's incredibly elegant.

• Vinous: The 2010 Barolo Monvigliero is as reticent as it is beautiful. With time in the glass, some of the aromas and flavors start to release, but the 2010 is mostly a wine of texture at this stage. Whereas the 2009 was open and resonant, the 2010 is a wine that demands the taster's full attention. Bright red berries, mint, spices and crushed rocks are some of the many notes that flow through to the chiseled finish. Hints of iron, savory herbs, tar and game add to this super-distinctive Barolo.

Producer Information

The Giovanni Battista Burlotto estate, located northwest of the Barolo vineyard, in Verduno, is a traditional family business in Piedmont. Founded in 1850 by Ignazio Burlotto, the estate then passed into the hands of his nephew, Giovanni Battista Burlotto, who for almost 77 years worked to ensure the quality and reputation of his wines. From the end of the 19th century, the estate acquired a solid international reputation. Giovanni Battista Burlotto died in 1927 and, after a few years of slumber, Fabio Alessandria, great-grandson of the founder, raised the estate to its highest level. The vineyard covers 12 hectares, half of which is planted with Nebbiolo, the other varieties grown are Barbera, Dolcetto, Pelaverga, Sauvignon and Freisa. In the vineyards, the work is classic and well done, the rows are grassed and little plowed, the replacement of plants is carried out in mass selection. In the winery, too, the work is traditional, with destemming, treading, fermentation with native yeasts in old, open, tapered wooden tuns; the macerations are long (up to two months); the wines are neither filtered nor fined. One of the reference areas of the region, a safe bet.

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