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G.B. Burlotto Barbera d'Alba 2016

Winemaker's Notes:

Not yet reviewed; New York Times wrote this regarding the 2014 vintage: GREAT VALUE WINES: This is how I remember Barbera d'Alba back when I was becoming obsessed with wine in the early 1980s: fresh, fruity, lively with acidity, and with hardly any tannin. Many modern barberas are aged in new oak barrels, and some are compelling in their own way. But I have a sentimental attachment to the brisk, direct older style, especially when it comes from a careful, traditional producer like Burlotto.

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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

Not yet reviewed; New York Times wrote this regarding the 2014 vintage: GREAT VALUE WINES: This is how I remember Barbera d'Alba back when I was becoming obsessed with wine in the early 1980s: fresh, fruity, lively with acidity, and with hardly any tannin. Many modern barberas are aged in new oak barrels, and some are compelling in their own way. But I have a sentimental attachment to the brisk, direct older style, especially when it comes from a careful, traditional producer like Burlotto.

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