Comm. G.B. Burlotto

Historic Barolo from Verduno — classical finesse, family legacy

snapshot

Region: Verduno, Barolo, Langhe, Piemonte, Italy — where elegance meets Nebbiolo intensity.
Style: Classic, balanced Baroli grounded in traditional methods with nuanced expression of each site and vintage.
Vineyards: Over ~16 ha across 14 crus including Monvigliero, Cannubi Valletta, Neirane, Rocche dell’Olmo, Boscatto, Breri and Castelletto.
Farming: Hand‑harvested Nebbiolo trained in Guyot; rigorous selection in the vineyards.
Winemaking: Open oak fermentation vats, traditional foot crushing for key wines, long maceration and aging in large French or Slavonian oak botti.
Signature: Elegant Barolo DOCG, Monvigliero, Cannubi and single‑cru expressions built on finesse, aromatic lift and structural clarity.

 

“For us, Verduno’s vineyards — especially Monvigliero — bring perfume, elegance and finesse. We want to retain aromatic clarity and drinkability.”

FABIO ALEESANDRIA
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  • G.B. Burlotto - Barolo Acclivi 2017
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    G.B. Burlotto - Barolo Acclivi 2017

    G.B. Burlotto - Barolo Acclivi 2017
    €140,00 EUR

HOW THEY GOT HERE

The **Burlotto family winery was founded in 1850 by Giovan Battista Burlotto (later “Commendatore”), establishing itself early as a producer of fine Langhe wines and a supplier to the Royal House of Savoy — a mark of prestige in the 19th and early 20th centuries.

Under the stewardship of successive generations, the estate preserved its commitment to high quality viticulture and traditional Barolo style, even as Piemonte’s wine world evolved.

Today, the winery is led by Fabio Alessandria and Marina Burlotto, representing the fifth generation carrying forward this legacy with respect for vineyard identity, terroir and time‑honoured methods.

Their philosophy melds deep historical roots with a careful balance between tradition and thoughtful vineyard‑centric innovation, ensuring that each Barolo reflects both its place and the lineage of a family devoted to the Langhe.

Where The Wine Is Born

Comm. G.B. Burlotto’s Barolos come from some of the Langhe’s most revered crus, particularly around Verduno — the northernmost part of the Barolo zone.

Monvigliero, the crown jewel, sits on Sant’Agata laminated marls with clay, silt and limestone, yielding wines with floral perfume, delicate tannin and saline energy.
Nearby Neirane, Rocche dell’Olmo, Boscatto and Breri offer geological variations that, when blended, create the estate’s classic Barolo expression with vibrant tension and layered complexity.

A parcel in Cannubi Valletta adds sandy clay‑marls and historical significance to the portfolio, while Castelletto in Monforte d’Alba brings fresher, more structured profiles from its Lequio formation soils.

These distinct sites — each with unique exposure, altitude and geological history — give Burlotto’s Nebbiolo wines nuance, aromatic lift and sense of place found at the core of classic Barolo.

VERDUNO

How the wine feels

Elegant Precision

Nuanced Nebbiolo with aromatic lift and refined tannins.

Terroir Dialogue

Distinct crus speak with clarity and balance.

Tradition With Finesse

Classic Barolo structure without heaviness.
G.B. Burlotto - Barolo Acclivi 2017
Sold out

G.B. Burlotto - Barolo Acclivi 2017

G.B. Burlotto - Barolo Acclivi 2017
€140,00 EUR
FOR THE NERDS

Comm. G.B. Burlotto is one of Barolo’s historic family estates — established in 1850 in Verduno, during a period when viticulture in the Langhe was emerging from diversified farm work into focused quality winemaking.
The estate now farms just over 16 hectares across 14 crus in Verduno, Barolo, Monforte d’Alba and Roddi, ensuring a broad grasp of Piemonte’s terroir potential.

All Nebbiolo for Barolo is hand‑harvested and trained in the Guyot system. Vineyard parcels include some very old vines as well as younger replantings, with exposures and soil compositions — Sant’Agata marls, Cassano Spinola formation, and Lequio formation — giving each cru its signature character.

Fermentations occur in open French oak vats with gravity flow handling. For top cuvées like Monvigliero, grapes may be kept whole cluster and gently crushed by foot to preserve delicate tannins. Extended maceration and long élevage in large oak botti — often 20–33+ months — build texture and structure. Bottling is typically done without fining or filtration, followed by further cellar aging before release.

Burlotto’s Barolos balance power and structure with perfume, finesse and a sense of place, emphasizing traditional definitions of Barolo while allowing each cru to contribute its unique voice.

“I enjoy that it’s a family business. Our cellar is small, so I’m involved in the vineyard, the winemaking, and even the marketing — I like seeing the whole process.”