Tasting characteristics Appearance: deep garnet red. Bouquet: ethereal, featuring spicy, tobacco and brushwood notes; there are also important mineral notes. Flavour: classic and nicely harmonious wine, tannic when young and with considerable ageing potential, making it an unmistakable “Nebbiolo of Serralunga”. It is best to decant and serve it at temperatures between 18-20°C.

An important wine, it encapsulates all the history of our land and fully expresses its talents when served with rich dishes, such as roast red meats or game stew. It is also excellent with medium-mature and mature cheeses. Vineyard.

• Made from Nebbiolo grapes grown in the Margheria vineyard in Serralunga d’Alba.
• Altitude: 340 m above sea level
• Total surface area: 1.1 hectares.
• Soil composition: calcareous with a good percentage of sand.
• Training system and vine density: traditional Guyot; with about 5,300 vines per hectare.
• Yield per hectare: 4.5 tonnes.
• Average age of vines: 35 years
• Harvest: manual, in the second half of October.
• First year of production: 1985.
• Total bottles produced: 5,500 750 ml bottles, 100 1.5 l bottles, 50 3 l bottles, and 30 5 l bottles.
• Alcohol content: 13.5-14% vol., depending on the vintage.
• Vinification and ageing:traditional Barolo with fermentation and maceration lasting about 15-20 days at temperatures which vary from 31 to 33° C; the wine is aged in

Tradition makes history alive: a philosophy that has allowed the Azienda Vinicola Palladino to sell its bottles mainly in the international market. A history of wine and life that is very relevant, testified by the private small museum set in an old room renovated in the early nineties, under the cellar. In this room you can find all agricultural and enological equipment used in the past decades: a blast from the past to remember the strong link between wine and territory. A blue veined wall of that room seems to tell about the work in the vineyard. VINEYARD: Nebbiolo 100%. Subvarietal: Lampia, Michet.  SOIL COMPOSITION: Calcareous clay.  EXPOSURE: South.  MICROCLIMATE: Fairly temperate. TOTAL SURFACE AREA: 0,67 ha.  YEALD/Ha: 7.000 kg/ha.  COLOUR: Ruby red with purple and garnet reflections. AROMA:Slight scent of black raspberries and cherries with a background of vanilla. Ethereal with good structure. TASTE: Full-bodied, austere and concentrated with a good balance of acidity and tannin. FOOD AFFINITY: Braised or roasted meats, wild game, seasoned and strong cheeses. To be decanted and served at a temperature of 20° C.

VINEYARD: Nebbiolo 100%. Subvarietal: Lampia, Michet. SOIL COMPOSITION: Calcareous clay. EXPOSURE: South/SouthEast. MICROCLIMATE: Fairly teperate. TOTAL SURFACE AREA: 0,67 ha. YEALD/Ha: 7.000 kg/ha. AROMA:Pleasant, intense and ethereal, of black cherry fruit, cedar fruitcake, dried herbs, licorice, and hints of new oak. TASTE: Impressions of black cherry, citron, fruit tarte.

The inky-purple Barbera 2013 exhibits black and red fruits on the nose, with notes of sage, dark chocolate and "garrigue" (underbrush). The palate is full-bodied, with raspberry and plum fruit, a significant mineral aspect and a balanced oak note that gives this wine its muscle and power. The chewy mid-palate gives this wine excellent flexibility at the table, and the typical acidity of Barbera...

Wine Advocate (Monica Larner): 90+ points

Village: Monforte d’Alba
Grape variety: Nebbiolo 100%
Vineyard planted in: 1998 - 2007
Soil type: clay
Exposure: South, South-East, South-West
Altitude: from 200 to 450 meters above sea level
Vineyard slope: 25% to 45%
Training system: Guyot
Density: 4.500/5.000 vines per ha
Harvest method: selected and picked by hand
in the beginning - mid-October
Average production: 7 t/ha - 50 hl/ha
Vinification: alcoholic fermentation and maceration on the
skins in stainless steel horizontal fermenters for 6 - 8 days
Ageing: 10 months in second fill French oak barrels
First harvest: 1984
Bottles produced: approximately 30,000
Bottle size: 750 ml

Vinification: Traditional method of fermentation of the grapes in contact with the skins, without added yeasts, for around 10-12 days in stainless steel tanks.

Ageing: six months stainless still stell and six months in Slavonian oak casks, with maturation in the bottle.

Tasting notes: The color is a deep ruby red with garnet reflections and an intense and fruity bouquet of plum and cherry. The flavor is dry with good body, well balanced tannins and harmonious with hints of liquorice, rose and gudron.

Vinification: Traditional method of long maceration: natural fermentation without added yeasts for 40 days in stainless steel tanks.

Ageing: 6 months in stainless steel tanks, 30 months in large capacity Slavonian oak casks (35-50 hl) and a successive maturation in the bottle.

Tasting notes: The color is a deep garnet red with ruby reflections, with a bright and lively aspect.The scent is complex and rich with fruit, floral scents, spices, underbrush and plums. It has an intense flavor with sweet tannins and a long aftertaste.The BaroloVillero expresses itself with its characteristic stimulating scent accompanied by a dry, but warm and elegant flavor which it retains for a long time.

Vinification: Traditional method of long maceration: natural fermentation without added yeasts for 40 days in stainless steel tanks

Ageing: Six months in stainless steel tanks, three years in large capacity Slavonian oak casks (35-50 hl) and a successive refinement in the bottle

Tasting notes: The color is a deep garnet red with ruby reflections. The scent is complex and rich with fruit, floral scents, spices, underbrush and plums. The bouquet is rich with fruit and floral fragrances, and strong warm spiced scents. An elegant and velvety wine, it is characterized by its completeness, balance and well known longevity

Barolo of the common of Serralunga d'Alba

The wine is made from hand-picked fruit from young vines in the Prapò, Cerretta and Lazzarito vineyards.The wine spends about 20 days in contact with the skins during and after the alcoholic fermentation, the classic winemaking method in our area. After vinification the wine spends about two years in used medium-sized oak barrels of 700L capacity, after which the wine is aged in the bottle for 15-18 months before release. This wine is made from hand-picked fruit from young vines in the Prapò, Ceretta and Lazzarito vineyards.
 

Tasting notes:brilliant garnet red; aroma of strawberry, cherry, red fruits, pomegranate, rose, violet and licorice. The wine is elegant, powerful, precise and clear in the mouth, thearomasrepeating on the palate.Serving suggestions:roast duck and leg of lamb. Tasting notes:brilliant garnet red; aroma of strawberry, cherry,red fruits, pomegranate, rose, violet and licorice. The wine is elegant,powerful, precise and clear in the mouth, the aromas repeating on the palate.

Appearance: garnet red colour with variable intensity depending on the vintage.

Bouquet: the grapes come from different subzones in Serralunga and this gives them a broad and variable spectrum of perfumes, ranging from tempting spicy notes to those of a sweeter, floral and fruity nature.

Flavour: a variety of sensations, with a full-bodied, classic and well structured wine which ages well and perfectly represents the important character of our land.

It is best to decant and serve it at temperatures between 18-20°C.

It achieves its best expression when served with red meats, particularly game, and with dishes dressed with truffle. It is also excellent with fresh egg pasta and meat sauce, and with risotto, as well as medium-mature cow’s milk and goat’s milk cheeses.

• Made from Nebbiolo grapes grown in vineyards situated in the area of Serralunga d’Alba.
• Altitude: between 320 and 360 m above sea level.
• Total surface area: 6 hectares.
• Soil composition: mainly calcareous with sometimes consistent variations from zone to zone.
• Training system and vine density: traditional Guyot; from 5,000 to 6,000 vines per hectare.
• Yield per hectare: 6 tonnes.
• Average age of vines: from 10 to 55 years, depending on the vineyard.
• Harvest: manual, in the second half of October.
• First year of production: 1911.
• Total bottles produced: about 38.000 750 ml bottles and 500 1.5 l bottles
• Alcohol content: 13.5-14% by vol., depending on the vintage.
• Vinification and ageing: traditional Barolo with fermentation and maceration
• lasting about 15 days at temperatures which vary from 31 to 33° C; the wine is aged in large oak barrels for at least 30 months and is left to mature in bottles placed in special dark, cool cellars for just over a year.
• Note: Barolo DOCG classico occupies an outstanding role for our estate. With this wine, we wish to propose a bottle of the very highest level

During his seventy-seven years as a winemaker (1850-1927), G.B. Burlotto’s accomplishments were rivaled only by those of Biondi-Santi and Vega Sicilia, as he achieved superstardom in a world dominated by French wines. Today, Burlotto has re-emerged as one of Piemonte’s great small producers, thanks to the brilliant and highly traditional winemaking of G.B.’s great-great-grandson, Fabio Alessandria.

He pioneered selling Barolo in bottle (not cask or demijohn), predating even Giacomo Conterno’s Barolo Monfortino. And as official supplier to the Royal House of Savoy—which once ruled Piemonte—he not only achieved personal fame, he made his village of Verduno as renowned as Serralunga or La Morra.

G.B.’s death in 1927 not only took away Burlotto’s driving force, it also deprived Verduno of its greatest champion. And so both faded into obscurity in the decades that followed. But now, with G.B.’s great-great-grandson Fabio Alessandria as winemaker, Burlotto’s star is again rising, reclaiming its position as one of Piedmont’s great small producers.

Grape varietal: Nebbiolo Exposure: south, southeast Soil: calcareous clayey Harvest time: mid-October Vinification: maceration on the skins for 10 days, alcoholic fermentation in steel tanks at controlled temperature, malolactic fermentation and ageing in French oak barriques for 18 months. Further ageing in the bottle for 4 months. Wine lifetime: over 25 years Bottles produced: 2760 and 50 Magnum (2010 year) Sensory characteristics: garnet red colour with ruby red reflections. Rich and balanced bouquet of ripe fruits and liquorice. An elegant wine with a smooth palate, velvety tannins and a very long finish.

Kind of wine: red. Grape variety: 100% nebbiolo. Production: 22.000 bottles, 1.000 magnums. Vineyard surface and its productivity: 5,50 ha in Ginestra Cru area; 50 hundred kilograms per hectare. Average age of the vines: older vines planted from 1965 to 1970. Harvest time: from October onwards, manual harvest. Vinification: maceration on the skins in rotor fermentor for 20-30 days. Barrel program: 24 to 30 months in Frech oak barriques (80% new - 20% once used).