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Burlotto G.B. Dolcetto d'Alba 2006

Editorial Review by Gregory Dal Piaz:

1 week maceration in tini, temperature controlled to retain freshness and aromatics, Malolactic fermentation in Stainless followed by ageing, half in stainless and half in botte for several months depending on the vintage. Lovely floral tones soar from the glass, big violets then some dark coal, mineral notes, black earth, black cherry builds into lovely rich deep, dark fruits with background notes of sweet, tropical flowers but they never obscure the depth of fruit. At first this appears lean and elegant in the mouth but quickly adds impressive density with strong structural elements that make this both chewy and bright. This retain great freshness to the palate that offers up great inner mouth perfume of cocoa, sweet spices, floral and red berry notes but is a bit blocky at this point. It finishes with impressive follow through and good purity so it looks like it may need some time to relax a bit in the mouth. 89pts

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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

Editorial Reviews for Burlotto G.B. Dolcetto d'Alba

Snooth User: Gregory Dal Piaz
89065238,749
4.00 5
09/27/2008

1 week maceration in tini, temperature controlled to retain freshness and aromatics, Malolactic fermentation in Stainless followed by ageing, half in stainless and half in botte for several months depending on the vintage. Lovely floral tones soar from the glass, big violets then some dark coal, mineral notes, black earth, black cherry builds into lovely rich deep, dark fruits with background notes of sweet, tropical flowers but they never obscure the depth of fruit. At first this appears lean and elegant in the mouth but quickly adds impressive density with strong structural elements that make this both chewy and bright. This retain great freshness to the palate that offers up great inner mouth perfume of cocoa, sweet spices, floral and red berry notes but is a bit blocky at this point. It finishes with impressive follow through and good purity so it looks like it may need some time to relax a bit in the mouth. 89pts



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