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Burlotto Barolo Vigneto Monvigliero 2007

Nebbiolo from Barolo, Piedmont, Italy
  • RP94
0% ABV
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  • 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

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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, 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.

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The center of the production of the world’s most exclusive and age-worthy red wines made from Nebbiolo, the Barolo region includes five core townships: La Morra, Monforte d’Alba, Serralunga d’Alba, Castiglione Falletto and the Barolo village itself, as well as a few outlying villages. The landscape of Barolo, characterized by prominent and castle-topped hills, is full of history and romance centered on the Nebbiolo grape. Its wines, with the signature “tar and roses” aromas, have a deceptively light garnet color but full presence on the palate and plenty of tannins and acidity. In a well-made Barolo, one can expect to find complexity and good evolution with notes of, for example, strawberry, cherry, plum, leather, truffle, anise, fresh and dried herbs, tobacco and violets.

There are two predominant soil types here, which distinguish Barolo from the lesser surrounding areas. Compact and fertile Tortonian sandy marls define the vineyards farthest west and at higher elevations. Typically the Barolo wines coming from this side, from La Morra and Barolo, can be approachable relatively early on in their evolution and represent the “feminine” side of Barolo, often closer in style to Barbaresco with elegant perfume and fresh fruit.

On the eastern side of the region, Helvetian soils of compressed sandstone and chalks are less fertile, producing wines with intense body, power and structured tannins. This more “masculine” style comes from Monforte d’Alba and Serralunga d’Alba. The township of Castiglione Falletto covers a spine with both soils types.

The best Barolo wines need 10-15 years before they are ready to drink, and can further age for several decades.

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Nebbiolo

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Responsible for some of the most elegant and age-worthy wines in the world, Nebbiolo, named for the ubiquitous autumnal fog (called nebbia in Italian), is the star variety of northern Italy’s Piedmont region. Grown throughout the area as well as in the neighboring Valle d’Aosta and Valtellina, it reaches its highest potential in the Piemontese villages of Barolo and Barbaresco. This finicky grape and needs a very particular soil type and climate in order to thrive. Outside of Italy, growers are still very much in the experimentation stage but some success has been achieved in parts of California. Tiny amounts are produced in Washington, Virginia, Mexico and Australia.

In the Glass

Nebbiolo at its best is an elegant variety with velveteen tannins, mouthwatering acidity and a captivating perfume. Common characteristcs of a well-made Nebbiolo can include roses, violets, licorice, sandalwood, spicebox, smoke, potpourri, black plum, red cherry and orange peel. Light brick in color, Nebbiolo is a more powerful wine than one might expect, and its firm tannins typically need time to mellow.

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 cuisine. The region is famous for its white truffles, wild boar ragu and tajarin pasta, all perfect companions to 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