• SN: 92

    Snooth Editorial Score

    92

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Vin, Vino, Wine USD 62.00 750ml

Burlotto G.B. Barolo Acclivi 2004

Editorial Review by Gregory Dal Piaz:

A blend of their three finest vineyards, Monvigliero, Neirane, and Rocche dell’Olmo. 15 days maceration in tini, temperature controlled if needed, Malolactic fermentation in Stainless followed by about 30 months in botti. Intense ripe fruits greet the nose, red fruits with a slightly musky tone, pomegranate, menthol and a subtle dried fruit tone all add to the mix. Really develops fine complexity with emerging tones of dried strawberry, dried mushroom, a bit of calcium and fine women’s perfume. A bit weighty, like plush hanging drapes with folds and pleats to the dark core of fruit. The fine acidity keeps things bright in the mouth and the balanced tannins support the layered palate which features notes of earth, faded Middle Eastern spices, licorice and floral tones. Finishes very tight with taut red fruits leading to an earthy finale with notes of walnut and dried mushroom adding interest. 92pts

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G.B. Burlotto:
Our wines are created in an ancient structure, which surrounds an interior garden. Fermentation takes place in a wide area with huge windows, in barrels of French Oak which of 50 to 70 hectoliters and the temperature of the musts can be controlled. In the adjacent area, steels containers are used for the lactic fermentation and for the last phase of aging wines. The aging is done in two brick... Read more
Our wines are created in an ancient structure, which surrounds an interior garden. Fermentation takes place in a wide area with huge windows, in barrels of French Oak which of 50 to 70 hectoliters and the temperature of the musts can be controlled. In the adjacent area, steels containers are used for the lactic fermentation and for the last phase of aging wines. The aging is done in two brick vaulted cellars: one is only partly underground which has thermal variations particularly adapted for stabilizing the wines, housing the wines to be consumed when young (Pelaverga, Dolcetto and Barbera.), the other cellar is totally underground and has 80% humidity with a constant temperature, used for the delicate phase of aging in wooden caskets for the most important wines like our Barolo. After bottling, the wines complete the aging process and the bottles are piled for settling, before labeling and packaging. Read less
Suggested Recipe Pairing presented by
Layered Rice Pudding

RiceSelect's fragrant Jasmati® is blended with eggs, milk and fall's favorite spices, cinnamon and nutmeg, to create a delicious rice pudding, which is layered on top of fluffy cream cheese and abuttery pecan crust. Pairs well with a bold, tawny port with flavors of dried fruits, nuts, and spices.

View Recipe

Editorial Reviews for Burlotto G.B. Barolo Acclivi

Snooth User: Gregory Dal Piaz
89065213,392
4.50 5
09/27/2008

A blend of their three finest vineyards, Monvigliero, Neirane, and Rocche dell’Olmo. 15 days maceration in tini, temperature controlled if needed, Malolactic fermentation in Stainless followed by about 30 months in botti. Intense ripe fruits greet the nose, red fruits with a slightly musky tone, pomegranate, menthol and a subtle dried fruit tone all add to the mix. Really develops fine complexity with emerging tones of dried strawberry, dried mushroom, a bit of calcium and fine women’s perfume. A bit weighty, like plush hanging drapes with folds and pleats to the dark core of fruit. The fine acidity keeps things bright in the mouth and the balanced tannins support the layered palate which features notes of earth, faded Middle Eastern spices, licorice and floral tones. Finishes very tight with taut red fruits leading to an earthy finale with notes of walnut and dried mushroom adding interest. 92pts



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