Comm. G.B. Burlotto
Summary
G.B. Burlotto is a 15-hectare family estate in Verduno, Barolo, producing Nebbiolo-based wines from prime sites including the steep Monvigliero cru, Cannubi, and Acclivi parcels, while also preserving the rare Pelaverga Piccolo variety. The estate maintains traditional methods like foot-treading during fermentation and large Slavonian oak aging, continuing practices established in 1857 when they supplied the Royal House of Savoy.
Heritage & Leadership
Commendatore Giovan Battista Burlotto established his winery in 1857 in the Verduno commune of Piedmont's Barolo zone. As the official wine supplier to the Royal House of Savoy and the Duke of Abruzzi's Arctic expedition, G.B. Burlotto helped establish Barolo's reputation in the 19th century. The estate remains family-owned, now led by Marina Burlotto and her son Fabio Alessandria, who serves as winemaker. Their leadership maintains direct connections to the founding principles while adapting techniques for modern standards.
Vineyards & Wines
The estate comprises 15 hectares of vineyards concentrated in the Verduno commune, with additional holdings in Barolo. Their flagship vineyard is the Monvigliero cru in Verduno, a steep south/southwest-facing slope at 280-320 meters elevation. The estate also maintains parcels in Cannubi and Acclivi. Nebbiolo represents the majority of plantings, with smaller amounts of Barbera, Dolcetto, and Pelaverga. The Pelaverga Piccolo variety, nearly extinct before the Burlotto family helped preserve it, produces their distinctive Verduno Pelaverga DOC.
Philosophy & Practice
The winery employs traditional Barolo production methods, including extended maceration periods and aging in large Slavonian oak casks. For their Monvigliero Barolo, they continue the historical practice of foot-treading during fermentation. Fermentation occurs in concrete tanks, followed by maturation periods that strictly adhere to DOCG requirements. The estate maintains separate vinification protocols for each vineyard parcel, allowing site-specific characteristics to emerge. Temperature control during fermentation balances traditional methods with modern precision.