Piedmont
Burlotto Barolo "Monvigliero" '19
“Monvigliero” has been described as arguably the jewel in Burlotto’s crown. The Monvigliero vineyard is one of the top sites in all of Barolo, facing completely south and benefiting from its location above the Tanaro River, which creates cool breezes that help maintain freshness in the grapes to yield complex, aromatically intense Barolos. Whole cluster vinification was used (grapes are not destemmed), in open French oak vats, followed by almost two months of submerged cap maceration. The grapes for “Monvigliero” were crushed by foot, a gentle form of extraction that allows for the wine’s unusually long maceration period; for this vintage, the maceration was 50 days (it is usually closer to 60). Malolactic fermentation was carried out in large Slavonian and Allier oak barrels, and the wine was then matured for about three years. The wine was bottled without fining or filtration, with a period of rest in the cellar for about nine months.
"This wine feels like a delicate whisper in the ear that tickles and taunts but gets its message across. The Comm. G.B. Burlotto 2019 Barolo Monvigliero definitely spoke to me thanks to its immediate complexity that transcends wild strawberry, aromatic herb, white pepper, orange peel, hazelnut, truffle essence, autumnal leaf, cinnamon and pencil shaving. I could go on. The first vintage made was 1982, and Monvigliero famously sees whole cluster fruit to add to those spicy and herbaceous aromas that are so delicate and fleeting. Fabio Alessandria's other important Barolos, like Castelletto and Acclivi, are made with destemmed grapes, but whole cluster fermentation fits in with the characteristics of the Monvigliero cru. Fabio explains that the use of full bunches is not about gaining structural power per se; it's about obtaining complexity. The 2019 vintage is all about energy and tension, and although the nature of the vintage is a bit closed in its youth, this wine is poised for long aging. 100 Points, Monica Larner, Wine Advocate"
"This wine feels like a delicate whisper in the ear that tickles and taunts but gets its message across. The Comm. G.B. Burlotto 2019 Barolo Monvigliero definitely spoke to me thanks to its immediate complexity that transcends wild strawberry, aromatic herb, white pepper, orange peel, hazelnut, truffle essence, autumnal leaf, cinnamon and pencil shaving. I could go on. The first vintage made was 1982, and Monvigliero famously sees whole cluster fruit to add to those spicy and herbaceous aromas that are so delicate and fleeting. Fabio Alessandria's other important Barolos, like Castelletto and Acclivi, are made with destemmed grapes, but whole cluster fermentation fits in with the characteristics of the Monvigliero cru. Fabio explains that the use of full bunches is not about gaining structural power per se; it's about obtaining complexity. The 2019 vintage is all about energy and tension, and although the nature of the vintage is a bit closed in its youth, this wine is poised for long aging. 100 Points, Monica Larner, Wine Advocate"
Perman
Italy
Details
| Producer | G.B. Burlotto |