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Burlotto Barolo Vigneto Monvigliero 2007

Nebbiolo from Barolo, Piedmont, Italy
  • RP94
0% ABV
  • JS90
  • RP94
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Winemaker Notes

The 2007 vintage was a very good to excellent vintage. The wine is extremely fresh and aromatic. The greatness of Monvigliero lies in its signature aromatics, which are unlike any Barolo we've ever experienced. Its astonishingly intense, and instantly recognizable, perfume of Provençal black olive tapenade, cedar and truffle is nothing short of hypnotic. And it could come from no place else on earth. It is the essence of its terroir.

Critical Acclaim

All Vintages
RP 94
Robert Parker's Wine Advocate
As always the, 2007 Barolo Vigneto Monvigliero is the most high-toned of these wines. Sweet mountain herbs, crushed flowers and red fruit are layered into this finely-knit, chiseled Barolo. Here, too, the warmth of the vintage has given the wine a little more volume than is normally the case. Delicate floral notes wrap around the perfumed, ethereal finish. Anticipated maturity: 2015-2027.
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Burlotto

Burlotto

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Burlotto, Barolo, Piedmont, Italy
Burlotto is one of the Langhe's great historical estates. 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.

Aside from the Cannubi parcel, most of the 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 continued propagation today.

Home to the world’s most powerful wines made from the Nebbiolo grape, the Barolo village of Piedmont has long been known as “the wine of kings, the king of wines.” There are two predominant soil types here, which distinguish Barolo from neighboring Barbaresco as well as from the lesser surrounding areas. Compact and fertile Tortonian sandy marls define the vineyards to the west, typically resulting in fresher, fruitier, and softer wines that are approachable relatively early on in their evolution. This is sometimes referred to as the “feminine” side of Barolo and is closer in style to Barbaresco with its elegant perfume. On the eastern side of the region, Helvetian sandstone clay soils are chalkier and less fertile, producing age-worthy wines with full body and structured tannins—the more “masculine” style. The best Barolo wines need 10-15 years before they are ready to drink, and can further age for several decades.

Barolo is one of the world’s most distinctive red wines, and experienced tasters typically have no trouble picking it out of a lineup. In addition to Nebbiolo’s signature “tar and roses” aroma, one can expect to find complex notes of strawberries, cherries, leather, white truffles, anise, fresh and dried herbs, tobacco, violets, plum, and much more. Despite its deceptively light garnet color, Barolo has a full presence on the palate and plenty of tannin and acidity. The traditional style of Barolo relies on the use of neutral large wooden vats for aging, which do not impart flavor to the wine and preserve the natural character of the Nebbiolo grape. Meanwhile, a more modern, “international” style of Barolo utilizes small French oak barrels to add spicy, woody flavors and a softer texture resulting in earlier drinkability.

Nebbiolo

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Responsible for some of the most elegant and age-worthy wines in the world, Nebbiolo is the star variety of northern Italy’s Piedmont region. Grown throughout the area as well as in neighboring Valle d’Aosta and Valtellina, it is at its best in the Piedmontese villages of Barolo and Barbaresco. Nebbiolo is a finicky grape, and needs a very particular soil type in order to thrive. Outside of Italy, it often fails to show the captivating aromas for which it is so beloved, but some success has been achieved in parts of California.

In the Glass

Nebbiolo is an elegant variety with mouthwatering acidity and a compelling perfume of rose petals, violets, fresh tar, licorice, clay, and dried cherries. Light in color and body, Nebbiolo is a more powerful wine than one might expect, and its firm tannins typically need time to mellow. With age, it develops a velvety texture and a stunningly complex bouquet.

Perfect Pairings

Nebbiolo’s love affair with food starts in Piedmont, which is home to the Slow Food movement and some of Italy’s best produce. The region is famous for its white truffles and wild boar ragu, both of which make for excellent pairings with Nebbiolo.

Sommelier Secret

If you can’t afford to drink Barolo and Barbaresco every night, try the more wallet-friendly, earlier-drinking Langhe Nebbiolo or Nebbiolo d'Alba. Also search out the fine offerings of the nearby Roero region. North of the Langhe and Roero, find earthy and rustic versions of the variety (known here as “Spanna”) in Ghemme and Gattinara.

VWB8110117_2007 Item# 113374