G.B. Burlotto

0172 470122 Azienda agricola Comm. G.B. Burlotto Via Vittorio Emanuele 28
Verduno (CN), 12060
Italy View map

Our wines are created in an ancient structure, which surrounds an interior garden. Fermentation takes place in a wide area with huge windows, in barrels of French Oak which of 50 to 70 hectoliters and the temperature of the musts can be controlled. In the adjacent area, steels containers are used for the lactic fermentation and for the last phase of aging wines. The aging is done in two brick vaulted cellars: one is only partly underground which has thermal variations particularly adapted for stabilizing the wines, housing the wines to be consumed when young (Pelaverga, Dolcetto and Barbera.), the other cellar is totally underground and has 80% humidity with a constant temperature, used for the delicate phase of aging in wooden caskets for the most important wines like our Barolo. After bottling, the wines complete the aging process and the bottles are piled for settling, before labeling and packaging. – Description from dvoristanac

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Varietals Produced by G.B. Burlotto View all

  • Barbera

    History of the grape: Barbera is a native to the Piedmont, where it has been growing for centuries, and is now the fo...

  • Sauvignon Blanc

    Sauvignon Blanc is widely grown in California -- at over 15,000 acres, it’s now the third most planted variety -- and...

  • Sauvignon

  • Dolcetto

    History of the grape: The name means “little sweet one” in Italian. Dolcetto, along with Barbera and Nebbiolo is one ...

  • Nebbiolo

    History of the grape: Two schools of thought exist as to the origins of Nebbiolo (which means “little fog” either for...

  • Freisa

    Hailing from Italy’s Piedmont region, this vigorous red variety is used as a named varietal and is vinified into both...

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G.B. Burlotto on Snooth

  • Burlotto G.B. Barbera d'Alba Aves 2006

    Snoothrank:

    This comes from a select parcel of the vineyard that offers a better exposition yielding grapes that are a bit riper. Yields are kept a bit lower here as well to add to the richness of the wine. 10 day maceration in tini, temperature controlled if needed, Malolactic fermentation in Stainless followed by about 10 months in wood, half in barrique... Read More

    Wine review by 89065Gregory Dal Piaz 89065 Gregory Dal Piaz


  • Burlotto Barbera d'Alba 2006

    Snoothrank:

    10 day maceration in tini, temperature controlled if needed, Malolactic fermentation in Stainless followed by about 10 months in botte.This offers intense and focused notes of black fruit and moist earth that are so typical of Barbera. With time notes of rose petals, sweet spices, and a touch of forest fruits add to the perfume. Elegant with lov... Read More

    Wine review by 89065Gregory Dal Piaz 89065 Gregory Dal Piaz


  • Burlotto G.B. Dolcetto d'Alba 2006

    Snoothrank:

    1 week maceration in tini, temperature controlled to retain freshness and aromatics, Malolactic fermentation in Stainless followed by ageing, half in stainless and half in botte for several months depending on the vintage.Lovely floral tones soar from the glass, big violets then some dark coal, mineral notes, black earth, black cherry builds int... Read More

    Wine review by 89065Gregory Dal Piaz 89065 Gregory Dal Piaz


  • Burlotto Verduno Pelaverga 2007

    Snoothrank:

    1 week maceration in tini, temperature controlled to retain freshness and aromatics, Malolactic fermentation in Stainless followed by three months in botte.Intensely herbal on the nose at first this slowly segues into layers of mineral, thyme, cherry juice and spice that lean heavily towards white pepper. A lighter weight wine yet with some toug... Read More

    Wine review by 89065Gregory Dal Piaz 89065 Gregory Dal Piaz


  • Burlotto Elatis Rosato 2007

    Snoothrank:

    A Vino da Tavola blend of 55% Nebbiolo/ 35% Pelaverga/ 10% Barbera. 2.9% RSA little yeasty on the nose with notes of green watermelon, dry herbs, strawberry and a touch of sandy glass. The sugar shows up on the entry with is obviously but balanced by a touch of tannin and good supporting acidity so it adds more weight that sweetness to the soft,... Read More

    Wine review by 89065Gregory Dal Piaz 89065 Gregory Dal Piaz


  • Burlotto Verduno Pelaverga 2005

    Snoothrank:

    No written review

    Wine review by RBoulanger


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