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Burzi, Barolo Capalot' Vecchie Viti, 2017

Red Wine from Piedmont, Italy
by Burzi
$75.99
Taxes and shipping calculated at checkout.
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Cult Barolo in the making. Alberto Burzi took over his family's small La Morra estate in 2012, after completing oenology studies in 2010, and has quietly built one of the most exciting young-traditionalist projects in the Langhe — about seven hectares total, with the Capalot MGA at the center. Vecchie Viti comes off roughly 80-year-old vines and sees 24 months in large Austrian oak botte, true to form. 2017, a warm, drought-pressured Piedmont vintage, gave a Barolo of riper red fruit and rounder shoulders than the classical 2016 — but Burzi's long submerged-cap fermentations and patient elevage keep it firmly inside La Morra's perfumed, gracious style. Drinking beautifully now with a window of fifteen-plus years ahead. The kind of producer you mention to friends quietly, hoping the allocations hold.

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Antonio Galloni

94 points

"The 2017 Barolo Capalot Vecchie Viti is another fabulous wine from Burzi. Dark, mysterious and beautifully layered in the glass, the Capalot is just captivating from the very first taste. Macerated black cherry, lavender, sage, spice, coffee and leather are some of the many notes that open over time in a Barolo that is deep yet also wonderfully transparent. The 2017 is so nuanced, so complex, so beautiful. It is also easily the best wine I have tasted from Burzi." —Antonio Galloni

More about Burzi

Wine Details

  • Grape Variety

    Nebbiolo

  • Vintage

    2017

  • Size

    750ml

  • Sweetness

    Dry

  • Body

    Full Bodied

Flatiron's Take

From the Importer

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Tasting Notes & Food Pairings

Perfect Pairings

Tajarin with butter and white truffle when you can, brasato in winter, agnolotti del plin, roast capon, aged Bra duro. Riper-vintage Barolo loves a touch more richness — duck breast works beautifully.

Tasting Profile

Perfumed, plush La Morra Nebbiolo. Macerated cherry, dried rose, tobacco leaf, sweet baking spice and a fine dusting of cocoa. Tannins are silken and fine-grained; acidity holds it long and lifted.

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