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Burlotto Dolcetto d'Alba 2016

$27.67
Region:
Piedmont,Italy
Shipping:
Calculated at checkout

Wine and Winery Information

2016 DOLCETTO D’ALBA D.O.C.

Azienda Vitivinicola Comm. G. B. Burlotto was founded in the latter part of the 1800’s by Commenditore Giovan Battista Burlotto. In a time when most wines from the Langhe were still sold in bulk or in demijohns, Giovan Battiste was awarded no less than 32 medals for his wines, medals which still adorn the façade of the Burlotto cantina in Verduno. Perhaps most importantly, Giovan Battista recognized the importance of site, and purchased vineyard in the most highly considered slopes such as Monvigliero (Verduno) and Cannubi (Barolo). Today the estate remains the ownership of his granddaughter Marina Burlotto and her husband Giuseppe Alessandria, and their son Fabio Alessandria (with degrees in viticulture and enology) runs the vineyards and winery. The Burlotto wines reflect the traditions of Barolo and the terroir of Verduno, which has always given great balance, elegance and drinkability. Wines which can be consumed young but which will evolve magnificently in bottle.

Village of Production: Verduno and Roddi, Piedmont.
The Burlotto Dolcetto d’Alba is a blend of estate Dolcetto vineyards located in Verduno and Roddi (Neirane, Cadia and Perno). The grapes are sourced from vineyards situated at between 280 and 350 m.a.s.l. with southern and western exposure. The soils are a combination of calcareous limestone tending to clay. The vines are pruned guyot, at an average of 4,500 – 5,000 vines per hectare. The vineyards under production are on average 5 to 45 years of age. The average yields are 70 to 80 quintals (1 quintal = 100 kg) depending on the vintage. The grapes are hand-harvested during the second half of September.

First Year of Production: 1850
Grape Variety: Dolcetto
Alcohol per volume: 12.5%
Winemaker: Fabio Alessandria

Winemaking: Vinification involves a maceration-fermentation of about 7 days in large vats of French oak, with pumping over, remixing and re-submerging the wine on a daily basis. Temperature control is used in circumstances of excessive variations (should not exceed 27 – 28 degrees Celsius). The malolactic fermentation occurs in stainless steel tank, prior to transfer to Slavonian and Allier oak casks of 35-50 hectolitres for a few months. Bottling is normally undertaken in May with a brief rest in the Burlotto cellars prior to release.

Vintage Conditions: The 2016 vintage was certainly one of the longest-lasting in recent years. Winter was mild and dry, however March saw temperatures drop with plenty of rain, providing the soil with good reserves of water but delaying flowering by around 10 days. This phenological delay continued until the end of the summer, which also began slowly but extended until the end of September. All the grapes were healthy, and cases of hail were less intense and widespread than during the previous year. The harvest of the whites began early September and they show excellent aromatics with good acidity and structure. The red harvest immediately followed the whites with the Dolcetto, then Barbera and without a break by Nebbiolo in mid-October. 2016 was a very good vintage for Dolcetto, but even more so for Barbera, which acquired excellent levels of sugar over a sustained period of good weather, while maintaining the varietal’s typically good acidity. Overlapping in some cases with the harvest of the Barbera, the Nebbiolo followed the classic order: first Barbaresco and Nebbiolo d’Alba, then Barolo. The late development during spring and early summer, was made up for over August and September, resulting in perfect phenolic maturity. Overall the 2016 wines show excellent balance, generous bouquets and great structure, although in some cases with lower alcohols. We can therefore expect 2016 to be a vintage, which, will be talked about for a long time to come!

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