The 2016 Barolo Monvigliero is utterly spellbinding in its profoundness. In this vintage, the Monvigliero moves into shades of more blue-toned fruit. Whole clusters, always 100%, are remarkably integrated. Rose petal, lavender, mint, crushed flowers, wild red berries, blueberry, blood orange and mint are some of the many notes that grace this exceptional, silky Barolo. The 2016 was fermented with low temperatures and spent two months on the skins. With its laser-like focus and incredible cut, tension and nuance, the Monvigliero will be slow to reveal itself, but wow - what a wine.

Made with whole-cluster fermentation, the Comm. G.B. Burlotto 2016 Barolo Monvigliero opens to distinctive intensity with floral notes backed by forest berry and bramble. Including the grape stems in fermentation imparts a slightly herbaceous character with eucalyptus and balsam herb. I also pick up on some freshly milled white pepper that reminds me of the Nebbiolo-adjacent Pelaverga grape that is also commonly planted in Verduno. The wine opens slowly to reveal grilled herbs, toasted chia seed and pistachio nut. More than obvious fruit, the core of the wine offers wild rose, lavender and pressed flowers. Production is approximately 8,000 bottles.

GB Burlotto’s two hectares of Monvigliero are in the historic amphitheatre of this cru, facing due south. According to Fabio, the warm site produces consistently ripe stems which allows for their inclusion every vintage. Immediately expressive and evocatively fragrant, the spicy, floral aromas of pepper, pressed rose and fresh herbs are spine tingling. This flows with grace and purpose as layers of fine, sandy tannins build up stealthily without upsetting its balance. The finish is a crescendo of blood orange and violets. An energetic and energising Barolo. Drinking Window: 2024 - 2044
Tasted by: Michaela Morris (at GB Burlotto, Verduno, 19 Nov 2020)
Part of GB Burlotto: producer profile plus top wines tasted

A distinctive red, full of savory aromas of wild thyme, juniper, eucalyptus and green olive. Flavors of cherry and strawberry enter on the palate and overall this is refined and lacy. Harmonious and long, finishing with flashes of blood orange, spice and malt. Best from 2023 through 2042. BS

Enticing deep nose with exotic, spicy notes and fantastic concentration of cherry fruit, but more deep than sweet or overdone. Succulent and a little vibrant, with a slow opening of the fruit on the palate and with fine, grainy, long, tactile tannins on a slow and deep finish. Perfect balance.
Walter Speller - Nov 2019

Verduno. 3,700 bottles produced. Whole-bunch fermentation. Enticing deep nose with exotic, spicy notes and fantastic concentration of cherry fruit, but more deep than sweet or overdone. Succulent and a little vibrant, with a slow opening of the fruit on the palate and with fine, grainy, long, tactile tannins on a slow and deep finish. Perfect balance. (WS)