Burlotto is the flagship producer from Barolo’s Verduno area. This is a property of enormous historic importance, fabulously delicious wines, and outstanding value. The Commendatore Giovan Battista Burlotto, one of Barolo's great characters, founded the estate back in 1850. The labels still commemorate the royal house of Savoy’s fondness for Burlotto wines, as well as the winery’s exclusive presence on Duke Luigi Amedeo's 1899 North Pole expedition. The Duke lost two fingers to frostbite, but wrote to the Commendatore a year and a half into the trip that “[t]he wine has been conserved in perfect condition.” G.B. Burlotto was also a pioneer of selling wine in bottle (rather than in cask or demijohn), as well as a champion of a now-rare but still-ravishing grape, Pelaverga Piccolo. Four generations later, G.B.’s great-great-nephew, Fabio Alessandria, has changed little at the winery, doing some of the crush by foot, fermenting the wine in upright wooden vats, using indigenous yeast and little temperature control. We love these wines for their history, but even more for their diversity, their pure fruit, delicate structure, and signature Verduno floral aromatics and spicy palate. The family's single-vineyard Barolos, especially the culty Monvigliero, are some of Piedmont's most lauded wines, critical and collector favorites year-in and year-out. But they continue to make extraordinary wines for Piedmont's more humble grapes (including Dolcetto, Barbera and of course, that Pelaverga), wines that don't attempt to turn those grapes into Nebbiolo blockbusters but rather that show their unique charms and terroir transparency. The sheer drinkability of these "lesser" wines is is tremendous, and the pricing for such special bottles from such top-rank grower, is shockingly accessible.
"The 2016 Barolo Monvigliero is utterly spellbinding in its profoundness. In this vintage, the Monvigliero moves into shades of more blue-toned fruit. Whole clusters, always 100%, are remarkably integrated. Rose petal, lavender, mint, crushed flowers, wild red berries, blueberry, blood orange and mint are some of the many notes that grace this exceptional, silky Barolo. The 2016 was fermented with low temperatures and spent two months on the skins. With its laser-like focus and incredible cut, tension and nuance, the Monvigliero will be slow to reveal itself, but wow - what a wine." -Vinous
"Made with whole-cluster fermentation, the Comm. G.B. Burlotto 2016 Barolo Monvigliero opens to distinctive intensity with floral notes backed by forest berry and bramble. Including the grape stems in fermentation imparts a slightly herbaceous character with eucalyptus and balsam herb. I also pick up on some freshly milled white pepper that reminds me of the Nebbiolo-adjacent Pelaverga grape that is also commonly planted in Verduno. The wine opens slowly to reveal grilled herbs, toasted chia seed and pistachio nut. More than obvious fruit, the core of the wine offers wild rose, lavender and pressed flowers." -Robert Parker
"Enticing deep nose with exotic, spicy notes and fantastic concentration of cherry fruit, but more deep than sweet or overdone. Succulent and a little vibrant, with a slow opening of the fruit on the palate and with fine, grainy, long, tactile tannins on a slow and deep finish. Perfect balance."
"GB Burlotto’s two hectares of Monvigliero are in the historic amphitheatre of this cru, facing due south. According to Fabio, the warm site produces consistently ripe stems which allows for their inclusion every vintage. Immediately expressive and evocatively fragrant, the spicy, floral aromas of pepper, pressed rose and fresh herbs are spine tingling. This flows with grace and purpose as layers of fine, sandy tannins build up stealthily without upsetting its balance. The finish is a crescendo of blood orange and violets. An energetic and energising Barolo."
"A distinctive red, full of savory aromas of wild thyme, juniper, eucalyptus and green olive. Flavors of cherry and strawberry enter on the palate and overall this is refined and lacy. Harmonious and long, finishing with flashes of blood orange, spice and malt."
"Aromas of rose, red berry, dark spice, smoke and wild herb shape the nose on this structured red. Intense and loaded with finesse, the radiant, focused palate doles out ripe red cherry, cranberry, licorice, tobacco and menthol. Vibrant acidity and a mineral vein create youthful tension while firm polished tannins lend seamless support."