PIEDMONT, ITALY G.B. Burlotto OVERVIEW THE WINES Fruit Source Ave Yeilds Aging Avg Prod Proprietor: Marina Burlotto Dolcetto d’Alba Various Verduno vineyards. 40 hL/hA 6+ months in 500-600 cases Winemaker: Fabio Alessandria Made with 50-60% whole large cask. Burlotto is one of the Langhe’s great, historical clusters. domaines. Giovan Battista Burlotto began estate- bottling Barolo in the late 1800s. He purchased prime plots in two of the zone’s most famous vineyards, Cannubi and Monvigliero. Barbera d’Alba Various Verduno & Roddi 45 hL/hA 9 months in large ~1,200 cases Aside from the Cannubi parcel, most of the vineyards cask. estate’s wines come from vineyards in the village of Verduno, and these wines share a gracefulness and aromatic profile that is unique in the world of Barolo. The estate was a key proponent of the local Pelaverga grape, and is primarily responsible for its Verduno Various Verduno vineyards 50 hL/hA 6 months in large ~1500 cases continued propagation today. Pelaverga cask and stainless. VINEYARD INFORMATION Soils: Many variations of calcareous marls. Zone: Barolo (mostly Verduno) Continued on page 2 PIEDMONT, ITALY G.B. Burlotto ADDITONAL WINEMAKING NOTES THE WINES Fruit Source Ave Yeilds Fermentation Aging Avg Prod The estate remains devoted to traditional Barolo “Acclivi” A selection from Verduno Avg. Yield: 15-20 days in 24-30 ~5000 cases Langhe winemaking, with well-seasoned crus. 40 hL/hA wooden vat with months in botti grandi used to age all the Barolos. pump-over and large cask. Barolo fermentations use exceptionally long regular breaking- macerations, Barolo Monvigliero’s grapes up the cap. tread entirely by foot. Barolo Cru in the Barolo village 40 hL/hA 15-20 days in 24-30 ~330 cases “Cannubi” wooden vat with months in pump-over and large cask. regular breaking- up the cap. Barolo Cru in the Verduno village. 40 hL/hA No destemming. 30 months in ~500 cases “Monvigliero” Crushing by large cask. feet. The cap is submerged and maceration extends for 45-60 days..