The Family History 
The story of the firm is directly linked with its founder, Giovan Battista Burlotto, who in 1850, thanks to his work ethic and perseverance, became recognized as one of the most well-known personalities, not only in the Verduno area, but throughout the Barolo region. He is known as one of the authentic proponents and founding fathers of this noble Albese wine.
The G.B. Burlotto Winery has remained a family-run business where all phases, from growing grapes, to production and sales (the diversified production is 60,000 bottles), are now taken care of by the Family. Marina Burlotto, the founder's great-niece is the general manager of the winery her husband, Giuseppe Alessandria is responsible for the vineyards. Their son Fabio, having acquired a degree in oenology and viticulture makes the wine. He introduced several modern techniques in the wine making process: solutions which enhance the best of old traditions and family history.
'Aware and proud of such an important tradition strongly rooted in the story of Barolo and the wines of the Langhe, we operate today with methodologies, which follow the modern technologies that govern agro economics and oenology. We respect the guiding spirit and intuitions which inspired the work of our founding Father as much as possible. We offer wines today that reflect the terrain of the Verduno area, which has always produced wines of great balance and elegance; extremely pleasing when consumed young, yet capable, especially for the Barolo wines, and Monvigliero cru in particular, of evolving harmoniously and acquiring refined nuances with age.'
Marina Burlotto
Tasting Note: Burlotto is one of the Albese’s finest. His wines are more finesse than power with superb aromatics, a lean yet firm backbone and oodles of Barolo character! Sweet fruit and earthy complexity make this wine a true delight for anyone who loves the opulence of the noble Nebbiolo!
Type: Full bodied red wine
Varietal: 100% Nebbiolo
Alcohol: 14% abv
Vineyard Location: 12 hectares of vine in Verduno with diverse aspects, east, south and west, 350-420 metres above sea level.
Soil: medium consistency with deposits of calcareous rock and silt
Year of planting: various from 1970 to 2000
Vineyard Density: 4500 vines per hectare
Training System: Guyot
Yield: Approximately 50-70 quintals per hectare
Vinification: Manual harvest in the second week of October followed by a 15 day maceration and fermentation in French oak barrels with constant pumping over of the juice. After malolactic fermentation in stainless steel, the wines spends two and a half years maturing in large Slavonian and Allier oak barrels. The wine then spends a further 12 months maturing in bottle before release.
Bottles Produced: between 5,000 and 10,000 bottles a year depending on the vintage
Ratings: Gambero Rosso 2 Bicchieri
